Of course! Creamy peanut butter fudge is a classic, no-fuss treat that’s incredibly satisfying to make. This recipe is for the old-fashioned, cooked version (which gives the best, most traditional texture) but I’ve also included an easier, no-cook “shortcut” version.
The key to a super creamy (not grainy) texture is dissolving the sugar completely and not stirring once it reaches the boil.
Classic Creamy Peanut Butter Fudge
This version uses a candy thermometer and results in a smooth, melt-in-your-mouth fudge with that perfect old-fashioned texture.
Yields: About 64 one-inch squares
Prep time: 15 minutes
Cook time: 10 minutes
Setting time: 2-4 hours
Ingredients:
· 2 cups granulated sugar
· 1 cup packed light brown sugar
· 1 cup whole milk or evaporated milk (evaporated milk makes it richer)
· 1 tablespoon light corn syrup (helps prevent graininess)
· ½ teaspoon salt
· 1 cup creamy peanut butter (not “natural” style—use one with stabilizers like Jif or Skippy)
· 1 teaspoon pure vanilla extract
Instructions:
Prepare the Pan: Line an 8×8 inch baking pan with parchment paper or aluminum foil, leaving an overhang on two sides for easy removal. Lightly butter the paper/foil.
Combine Ingredients: In a heavy-bottomed, medium-sized saucepan (at least 3-quart capacity to prevent boiling over), combine the white sugar, brown sugar, milk, corn syrup, and salt. Stir with a wooden spoon just until the sugars are moistened.
Dissolve the Sugar: Cook over medium-low heat, stirring constantly, until the mixture comes to a boil and the sugar is completely dissolved. This is a crucial step. To test, dip a clean spoon into the mixture and check for any gritty sugar crystals.
Cook to Soft-Ball Stage: Once the sugar is dissolved and the mixture is at a full boil, stop stirring. Attach a candy thermometer to the side of the pan, making sure the bulb is not touching the bottom. Let the mixture boil without stirring until it reaches 234°F – 238°F (112°C – 114°C), the “Soft-Ball Stage.” This will take about 5-10 minutes.
Cool the Mixture: Immediately remove the pan from the heat. Without stirring, let the fudge mixture cool down to 110°F (43°C). This can take 45 minutes to an hour. Do not disturb it—no stirring, no shaking the pan. This cooling step is essential for creating a creamy, not grainy, fudge.
Add Flavor and Beat: Once cooled to 110°F, add the peanut butter and vanilla extract. Now, beat the fudge vigorously with a wooden spoon or a hand mixer on low speed until it thickens, loses its gloss, and the peanut butter is fully incorporated. This should take 3-5 minutes. You’ll see the texture change and become thicker and more matte.
Spread and Set: Quickly pour the fudge into your prepared pan and spread it into an even layer. It will set quickly.
Cut and Serve: Let the fudge cool completely at room temperature until firm. Use the parchment/foil overhang to lift the entire block of fudge out of the pan. Place it on a cutting board and cut into 1-inch squares with a sharp knife.
Easy No-Cook Peanut Butter Fudge (Shortcut Version)
This is the fastest, easiest way to get your fudge fix! It’s rich, creamy, and requires no candy thermometer.
Yields: About 36 one-inch squares
Ingredients:
· 1 cup (2 sticks) unsalted butter
· 1 cup creamy peanut butter
· 1 teaspoon vanilla extract
· ⅛ teaspoon salt (omit if using salted butter)
· 3 ½ – 4 cups powdered sugar, sifted
Instructions:
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