Description
This creamy, easy peanut butter fudge is a classic candy recipe that you can make on the stovetop in 15 minutes!
Ingredients
- 2 cups (380g) granulated sugar
- ⅔ cup (157ml) evaporated milk
- 4 tablespoons (56g) salted butter
- 1 ¼ cup (330g) creamy peanut butter (Jif or Skippy)
- 2 teaspoons (10ml) vanilla extract
- ¼ teaspoon salt
Instructions
- Grease a 9×9 inch pan with cooking spray and line it fully up the sides with parchment paper. Set aside.
- In a large heavy saucepan combine the sugar, milk, and butter and slowly bring to a boil over medium heat, stirring often. Once boiling, continue to cook for 4-5 minutes at a rolling boil, stirring constantly.
- Remove from the heat and stir in the peanut butter, vanilla extract, and salt until smooth and fully combined, it will appear slightly grainy.
- Pour the mixture into the prepared pan and smooth out with a silicone spatula. Let set up for at least 2 hours before removing the fudge from the pan and cutting it into cubes.
Notes
- Storage: Leftover fudge can be stored tightly wrapped at room temperature for a week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months. Just thaw before serving.
- Make sure the mixture comes to a hard rolling boil before you start the timer. This ensures the sugars are completely dissolved and the mixture is cooked enough to give you a perfectly smooth fudge consistency.
- It’s not recommended to use anything smaller than a 9”x9” pan for this recipe.
- You can use chunky peanut butter for a bit more texture, but I would not recommend using all-natural peanut butter as it tends to be too greasy and does not set up very firm.
- It is helpful to make sure that all of the sugar is dissolved into the milk and butter mixture before it comes to a full boil. This will keep the mixture from crystallizing.
Nutrition
- Serving Size: 1 piece
- Calories: 114
- Sugar: 12.4 g
- Sodium: 69.3 mg
- Fat: 6 g
- Carbohydrates: 13.9 g
- Fiber: 0.4 g
- Protein: 2.3 g
- Cholesterol: 3.4 mg