Prepare the Pan: Line an 8×8 inch pan with parchment paper.
Melt Base: In a medium saucepan over low heat, melt the butter and peanut butter together, stirring until smooth and combined. Remove from heat.
Mix in Flavor: Stir in the vanilla extract and salt.
Add Sugar: Gradually stir in the powdered sugar, one cup at a time, until the mixture is very thick and smooth. (You may not need the full 4 cups—stop when it’s hard to stir but still pourable).
Press and Set: Pour the fudge into the prepared pan and press it down firmly and evenly with a spatula or your hands (lightly buttered to prevent sticking).
Chill: Refrigerate for at least 1-2 hours, or until firm.
Cut: Slice into squares. Store this fudge in the refrigerator.
Tips for Fudge Perfection:
· Don’t Stir During Boil: This is the #1 rule for preventing graininess in the cooked version. Stirring can cause sugar crystals to form.
· Use a Candy Thermometer: For the classic recipe, this is non-negotiable for the right texture.
· The Right Peanut Butter: For the creamiest, most stable fudge, use a standard commercial brand like Jif or Skippy. The oils in natural peanut butter can separate and make the fudge greasy.
· Weather Matters: Humid or rainy days can prevent fudge from setting properly. It’s best to make fudge on a cool, dry day.
· Storage: Store fudge in an airtight container at room temperature for up to 2 weeks. It can also be frozen for up to 3 months.
Enjoy your delicious, homemade creamy peanut butter fudge
