Creamy Peanut Butter Fudge

A classic, no-fuss treat with a smooth, melt-in-your-mouth texture. This recipe includes the old-fashioned cooked version for traditional texture and an easier, no-cook shortcut version.

Equipment

• 8×8 inch baking pan
• parchment paper or aluminum foil
• heavy-bottomed, medium-sized saucepan (at least 3-quart capacity)
• wooden spoon
• candy thermometer
• hand mixer
• spatula
• sharp knife

Ingredients

• 2 cups granulated sugar
• 1 cup packed light brown sugar
• 1 cup whole milk or evaporated milk
• 1 tablespoon light corn syrup
• ½ teaspoon salt
• 1 cup creamy peanut butter (not natural style)
• 1 teaspoon pure vanilla extract
• 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

1. 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.
2. Combine Ingredients: In a heavy-bottomed, medium-sized saucepan (at least 3-quart capacity), combine the white sugar, brown sugar, milk, corn syrup, and salt. Stir with a wooden spoon just until the sugars are moistened.
3. Dissolve the Sugar: Cook over medium-low heat, stirring constantly, until the mixture comes to a boil and the sugar is completely dissolved.
4. 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. Let the mixture boil without stirring until it reaches 234°F – 238°F (112°C – 114°C).
5. Cool the Mixture: Immediately remove the pan from the heat. Without stirring, let the fudge mixture cool down to 110°F (43°C). Do not disturb it.
6. Add Flavor and Beat: Once cooled to 110°F, add the peanut butter and vanilla extract. 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.
7. Spread and Set: Quickly pour the fudge into your prepared pan and spread it into an even layer.
8. 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.
9. No-Cook Version: In a medium saucepan over low heat, melt the butter and peanut butter together, stirring until smooth and combined. Remove from heat.
10. No-Cook Version: Stir in the vanilla extract and salt.
11. No-Cook Version: Gradually stir in the powdered sugar, one cup at a time, until the mixture is very thick and smooth.
12. No-Cook Version: 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).
13. No-Cook Version: Refrigerate for at least 1-2 hours, or until firm.
14. No-Cook Version: Slice into squares.

Notes

Do not stir during the boil to prevent graininess. Use a candy thermometer for the classic recipe. Use standard commercial peanut butter (like Jif or Skippy) to avoid greasiness. Humid weather can prevent fudge from setting properly. Store fudge in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.