This “Old-Fashioned Creamy Peanut Butter Fudge” is a timeless confection that evokes a sense of nostalgic comfort with every bite. The image displays a generous pile of irregularly shaped, golden-brown pieces of fudge on a festive paper plate, showcasing its homemade appeal. Each piece reveals a tender, slightly crumbly yet creamy interior, characteristic of traditional fudge, with subtle indentations on its surface, indicating its soft texture. The color is a lovely natural peanut butter shade, hinting at its rich, nutty flavor. Unlike some fudges that can be overly dense or sticky, this recipe aims for that perfect melt-in-your-mouth consistency that is both satisfyingly sweet and deeply peanut buttery. It’s a remarkably easy dessert to prepare, often requiring minimal baking skills, making it a favorite for holiday treat platters, potlucks, or simply satisfying a sweet craving. The irregular shapes suggest it’s been hand-cut, adding to its rustic, charming appeal, and the subtle red and green leaf pattern on the plate in the image adds a touch of festivity, implying it’s a popular choice for celebrations.
The golden-brown hue of the fudge is consistent throughout the pieces, suggesting a uniform mixing and cooking process. The surface has a slightly textured, somewhat matte finish, which is typical of traditional fudge that has cooled and set. The way the pieces are stacked and show broken edges indicates a firm yet pliable texture that can be easily cut or broken. The internal structure appears solid but not glassy, confirming the desired creamy consistency.
This type of fudge, often made with sugar, milk, butter, and peanut butter, relies on precise cooking and cooling to achieve its signature texture. The goal is to create a smooth, homogenous mixture that sets firmly but remains tender, avoiding a grainy or brittle outcome. The rich aroma of roasted peanuts and sweet sugar would fill the kitchen during its preparation, a testament to its simple, wholesome ingredients. This recipe is designed to be approachable, even for those new to candy making, focusing on clear steps to ensure a consistently creamy and delicious result.
Ingredients:
- For the Fudge:
- 2 cups (400g) granulated sugar
- ¾ cup (180ml) whole milk (or evaporated milk for richer flavor)
- ½ cup (113g) unsalted butter, cut into cubes
- 1 teaspoon vanilla extract
- 1 ½ cups (380g) creamy peanut butter (smooth, not natural style, as oil separation can affect consistency)
- Pinch of salt (optional, but enhances flavor, especially if using unsalted peanut butter)
- Equipment:
- 2-quart (or larger) heavy-bottomed saucepan
- Candy thermometer (highly recommended for accuracy)
- Wooden spoon or heat-proof spatula
- 8×8 inch square baking pan
- Parchment paper or aluminum foil
- Measuring cups and spoons
- Wire rack (for cooling)
Instructions:
Part 1: Prepare the Pan and Initial Mixture
- Prepare Baking Pan: Line an 8×8 inch square baking pan with parchment paper or aluminum foil, leaving an overhang on the sides to easily lift the fudge out later. Lightly grease the parchment paper/foil with butter or non-stick spray. Set aside.
- Combine Sugar, Milk, and Butter: In the heavy-bottomed saucepan, combine the granulated sugar, whole milk (or evaporated milk), and cubed unsalted butter.
- Melt and Dissolve: Place the saucepan over medium heat. Stir constantly with a wooden spoon or heat-proof spatula until the butter is completely melted and the sugar is fully dissolved. It’s crucial to ensure all sugar crystals are dissolved at this stage to prevent a grainy fudge. You can test by rubbing a small amount of the mixture between your fingers; it should feel smooth, not gritty.
- Attach Candy Thermometer: Once the sugar is dissolved, stop stirring. Attach a candy thermometer to the side of the pan, making sure the tip does not touch the bottom of the pan.
Part 2: Cook the Fudge Mixture
- Bring to a Boil: Bring the mixture to a rolling boil over medium-high heat. Allow it to boil without stirring until the candy thermometer reaches 235∘F (113∘C), which is the soft-ball stage. This typically takes 5-10 minutes once boiling begins, depending on your stovetop and pan. Do not stir during this boiling phase, as stirring can encourage sugar crystallization.
- Remove from Heat: Once the mixture reaches 235∘F (113∘C), immediately remove the saucepan from the heat.
Part 3: Add Peanut Butter and Finish
- Add Remaining Ingredients: Remove the candy thermometer. Immediately add the vanilla extract, creamy peanut butter, and optional pinch of salt to the hot mixture in the saucepan.
- Beat the Fudge: Begin to beat the mixture vigorously with the wooden spoon or heat-proof spatula. Continue to beat constantly. The mixture will start to thicken and lose its glossiness as it cools. You will notice it becoming more opaque and firmer. Continue beating until the mixture thickens significantly and loses its shine, taking on a duller appearance. This usually takes 2-5 minutes of beating. This beating process is critical for achieving a creamy, non-grainy fudge. If you under-beat, it will be too soft and won’t set properly. If you over-beat, it can become crumbly or too stiff. The image shows a smooth, creamy texture.
- Pour into Prepared Pan: Quickly pour the thickened fudge mixture into the prepared 8×8 inch baking pan.
- Spread and Smooth: Using the back of your spoon or a greased spatula, spread the fudge evenly in the pan. You can gently tap the pan on the counter a few times to settle the fudge and release any air bubbles.
- Cool and Set: Let the fudge cool completely at room temperature for at least 2-4 hours, or until fully set. You can also place it in the refrigerator for about 1 hour to speed up the setting process, but be careful not to chill it for too long, as it can dry out.
Part 4: Cut and Serve
- Cut Fudge: Once the fudge is completely set, use the parchment paper/foil overhangs to lift the entire block of fudge out of the pan and onto a cutting board.
- Slice: Using a sharp knife, cut the fudge into 1-inch squares or desired irregular pieces, as shown in the image.
- Serve: Arrange the Old-Fashioned Creamy Peanut Butter Fudge on a serving plate.
- Store: Store leftover fudge in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 3-4 weeks. Fudge freezes well too, for several months.
Tips for Success:
- Accurate Temperature: A candy thermometer is highly recommended for best results. Without it, achieving the perfect soft-ball stage can be tricky. If you don’t have one, test by dropping a small amount of hot mixture into cold water; it should form a soft, pliable ball.
- Don’t Stir While Boiling: Once the mixture starts boiling and the sugar is dissolved, avoid stirring. Stirring can cause sugar crystals to form, leading to a grainy texture.
- Beating is Key: The beating process after removing from heat is crucial. This helps create small sugar crystals, resulting in creamy fudge. Be patient and beat until it thickens and loses its glossy sheen.
- Good Quality Peanut Butter: Use a conventional, creamy peanut butter (like Jif or Skippy) rather than natural peanut butter, as the latter can separate and affect the fudge’s texture.
- Humidity: Fudge can be sensitive to humidity. On very humid days, it might take longer to set or remain slightly softer.
- Clean Pan Edges: Before the mixture boils, you can use a wet pastry brush to brush down any sugar crystals that might stick to the sides of the saucepan above the liquid. This prevents them from causing graininess.
Enjoy your delightful “Old-Fashioned Creamy Peanut Butter Fudge”!