Peanut Butter Fudge
Old-fashioned peanut butter fudge with a dense, melt-away texture and deep butterscotch-peanut flavor, made on the stovetop in about 20 minutes of hands-on work. Boiling brown sugar, butter, and milk for a full two minutes builds the classic candy structure, while beating in peanut butter and sifted powdered sugar off the heat keeps the fudge smooth and creamy instead of grainy. No candy thermometer required — just a timer and a sturdy spoon.
Line an 8-inch square pan with parchment. In a heavy medium saucepan, melt 115 g (1/2 cup) butter with 220 g (1 packed cup) light brown sugar and 60 ml (1/4 cup) whole milk, bring it to a rolling boil, and boil for a full 2 minutes, stirring constantly. Pull the pan off the heat and stir in 250 g (1 cup) creamy no-stir peanut butter, 1 tsp vanilla, and 1/4 tsp fine salt until completely smooth. Beat in 360 g (3 cups) sifted powdered sugar until thick and glossy, scrape into the pan, press flat, and chill about 2 hours before cutting into 36 squares.
- Boil the butter, brown sugar, and milk for a true 2 minutes on a timer — undercooking gives fudge that never firms up, overcooking makes it dry and crumbly.
- Use conventional no-stir creamy peanut butter; natural styles separate under heat and set greasy or grainy.
- Sift the powdered sugar and beat it in off the heat while the base is still hot so every lump dissolves before the fudge starts to set.
Equipment
- 8-inch (20 cm) square baking pan
- Parchment paper
- Heavy-bottomed medium saucepan
- Silicone spatula or wooden spoon
- Fine-mesh sieve (for sifting powdered sugar)
- Sharp knife for cutting
Nguyên liệu
Fudge
- 115 g unsalted butter, cut into pieces
- 220 g light brown sugar
- 60 ml whole milk, evaporated milk also works
- 250 g creamy peanut butter, conventional no-stir style, not natural
- 5 ml vanilla extract
- 1.5 g fine sea salt, omit if your peanut butter is heavily salted
- 360 g powdered sugar, sifted
Cách làm
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Line an 8-inch (20 cm) square pan with parchment paper, leaving overhang on two sides so you can lift the fudge out later. Sift the powdered sugar into a bowl and measure the peanut butter, vanilla, and salt — once the sugar syrup is ready, the recipe moves fast and there is no time to measure.
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Combine the butter, packed brown sugar, and milk in a heavy-bottomed medium saucepan. Set it over medium heat and stir until the butter melts and the sugar is fully moistened, scraping the corners of the pan so nothing scorches.
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Bring the mixture to a rolling boil — bubbles across the entire surface, not just the edges — then start a timer and boil for exactly 2 minutes, stirring constantly. This short boil concentrates the syrup enough for the fudge to set firm without a candy thermometer.
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Take the pan off the heat immediately. Add the peanut butter, vanilla, and salt and stir until the mixture is completely smooth and no streaks remain. The residual heat loosens the peanut butter so it blends in easily.
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Add the sifted powdered sugar in two additions, stirring vigorously with a sturdy spatula or wooden spoon after each. The mixture will stiffen into a thick, glossy, frosting-like mass. Work quickly — the fudge starts setting as it cools, so it should go into the pan while still warm and pliable.
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Scrape the fudge into the lined pan and press it into an even layer with the spatula or slightly damp fingertips. Smooth the top; for clean edges, lay a second sheet of parchment on the surface and flatten with the bottom of a measuring cup.
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Refrigerate uncovered until fully set and firm to the touch, about 2 hours. Lift the slab out by the parchment overhang, set it on a cutting board, and cut into 36 small squares with a sharp knife, wiping the blade between cuts for tidy pieces.
Make ahead
Fudge is an ideal make-ahead candy. Make the full slab up to a week in advance, wrap the uncut block tightly in plastic, and refrigerate; cut it into squares the day you plan to serve or gift it, since the uncut block stays moister than individual pieces. It also freezes well whole for up to 3 months.
Storage
Store cut squares in an airtight container with parchment between layers. They keep about 1 week at cool room temperature or 2 weeks refrigerated; refrigerated fudge is firmer, so let pieces sit out 15 minutes before serving. For longer storage, freeze in a sealed container for up to 3 months and thaw overnight in the fridge.
Variations
Vegan peanut butter fudge
Swap the butter for an equal weight of plant-based stick butter and use full-fat oat milk or canned coconut milk in place of whole milk. Check that your powdered sugar is vegan-certified. The method is unchanged, though the fudge may take an extra 30 minutes in the fridge to firm fully.
Chocolate swirl
Melt 85 g (1/2 cup) semisweet chocolate chips and drop spoonfuls over the fudge right after pressing it into the pan. Drag a skewer or knife tip through in loops to marble the chocolate into the surface, then chill as directed.
Crunchy salted-peanut top
Press 75 g (1/2 cup) roughly chopped roasted salted peanuts and a pinch of flaky sea salt onto the surface before chilling. The crunch and extra salt cut the sweetness — a good move if you find classic fudge one-note.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Câu hỏi thường gặp
Why did my peanut butter fudge turn out dry and crumbly?
Crumbly peanut butter fudge almost always means the sugar syrup boiled too long or too hard, driving off too much moisture. Start the 2-minute timer only when the mixture reaches a full rolling boil, keep the heat at medium, and pull the pan off the heat the moment the timer sounds. Adding the powdered sugar in two additions and stopping once it is fully incorporated also helps — overbeating cooled fudge can make it seize and crack.
Can I use natural peanut butter?
It is not recommended. Natural peanut butters — the kind with oil floating on top — separate when they hit the hot syrup, which leaves peanut butter fudge greasy on the surface and sandy inside. A conventional no-stir creamy peanut butter has emulsifiers that keep the fudge smooth and let it set with that classic dense, creamy bite.
Do I need a candy thermometer for this recipe?
No. This recipe uses a timed 2-minute rolling boil instead of cooking to a specific temperature, which reliably lands the syrup in the right range on a home stove. If you own a thermometer and want to verify, the mixture should reach roughly 112-114°C (234-237°F), the soft-ball stage, by the end of the boil.
How long does peanut butter fudge last, and can I freeze it?
Stored airtight, peanut butter fudge keeps about a week at cool room temperature and up to two weeks in the refrigerator. It freezes beautifully: wrap the whole slab or individual squares tightly, freeze for up to 3 months, and thaw overnight in the fridge. Freezing the uncut slab preserves the texture best.
My fudge never set — can I save it?
Soft fudge usually means the boil was cut short or the heat was too low for a true rolling boil. First, try chilling it several more hours or overnight; slightly soft fudge often firms up. If it is still spoonable, scrape it back into a saucepan with a splash of milk, re-melt gently, boil for 1 minute, and beat in an extra 60-120 g (1/2-1 cup) sifted powdered sugar off the heat. Worst case, it makes an excellent ice cream topping.
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