You don’t need a candy thermometer and crossed fingers to stir up a quick batch of this decadent confection! Fudge has long been heralded as a “difficult” candy, but over the years, cooks far and wide have developed cheats for getting the lovely rich texture and depth of flavor of the award-winning, time-consuming fudge candy of yore. Here is our version of an easy peanut butter fudge recipe!
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Storage notes: Cover pan tightly with foil and refrigerate once it cools. Or, after cutting into squares, transfer fudge to an airtight container and store in the refrigerator. For tastiest results, bring fudge to room temperature before serving. Fudge that is kept cold may last up to two weeks. To freeze, wrap tightly or keep in an airtight container for up to four months without losing flavor. Thaw overnight in the refrigerator and serve at room temperature.
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Peanut Butter Fudge
Ingredients
- 2 c brown sugar
- 1 1/2 c creamy peanut butter
- 2 1/2 c confectioners powdered sugar
- ½ c butter
- ½ c milk
- 1 t vanilla extract
- ¼ t salt
Instructions
- Sift confectioners (powdered) sugar.
- Grease an 8 x 8 pan, or line with parchment paper.
- Melt butter in a medium-size saucepan set to medium heat.
- Add brown sugar, salt, and milk to melted butter.
- Stir frequently until you start to see bubbles. Then start a 2-minute timer.
- Continue to boil and stir for 2 minutes.
- Remove from heat immediately. Stir in peanut butter and vanilla extract.
- Beat with a hand mixer until smooth.
- Slowly add in the powdered sugar and combine thoroughly until blended.
- Scraping the sides of the bowl, pour into the prepared pan.
- Cover and allow to cool on the counter at room temperature until firm.
- Cut into 1-inch squares.
Nutrition
Peanut fudge. What do you do with the powered sugar??
Hi there. Thank you for the question. We updated the instructions to explain.