Ingredients
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2 cups granulated sugar
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1/2 cup milk
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1 tsp vanilla extract
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1/2 cup unsalted butter
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1 cup creamy peanut butter
Instructions
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Prepare a pan:
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Line an 8×8-inch baking pan with parchment paper or lightly grease it.
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Cook the sugar mixture:
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In a medium saucepan, combine sugar and milk.
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Cook over medium heat, stirring constantly, until it reaches a soft-ball stage (234–240°F / 112–115°C) or begins to thicken slightly (about 5–7 minutes).
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Add butter and peanut butter:
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Remove the pan from heat. Stir in butter and peanut butter until smooth.
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Add vanilla:
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Stir in vanilla extract.
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Set the fudge:
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Pour mixture into prepared pan and spread evenly.
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Let it cool at room temperature until firm (about 1–2 hours), or refrigerate to speed up setting.
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Cut and serve:
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Lift out the fudge using parchment paper and cut into squares.
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Tips
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Smooth texture: Stir constantly while cooking to prevent grainy fudge.
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Optional add-ins: Chopped peanuts, chocolate chips, or a drizzle of melted chocolate on top.
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Storage: Keep in an airtight container at room temperature for up to 1 week, or in the fridge for 2–3 weeks.
If you like, I can also give a microwave “no-cook” peanut butter fudge version that’s even faster and just as creamy.
Do you want that version?
