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Print: Old-Fashioned Peanut Butter Fudge

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Old-Fashioned Peanut Butter Fudge

Ingredients · Serves 36 · Prep 10 min · Total 1 hr 25 min

  • 1 tbsp unsalted butter, for the pan
  • 1 cup creamy peanut butter, regular, not natural-style
  • 1 tsp vanilla extract
  • 2 cups granulated sugar
  • ⅔ cup whole milk
  • 2 tbsp unsalted butter
  • 1 pinch kosher salt
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Old-Fashioned Peanut Butter Fudge

Steps

  1. Line an 8x8-inch pan with parchment paper and rub it with the 1 tablespoon of butter.
  2. Measure the peanut butter and vanilla into a bowl and set it next to the stove. The last steps move fast.
  3. In a heavy saucepan, stir the sugar, milk, 2 tablespoons butter and salt over medium heat until the sugar dissolves and the mixture comes to a boil.
  4. Clip a candy thermometer to the side of the pan so the tip is in the syrup but not touching the bottom.
  5. Boil, stirring gently only now and then, until the thermometer reads 236°F (soft-ball stage). Go by the thermometer, not the timer.
  6. Take the pan off the heat right away. The syrup is extremely hot, so keep children and pets away from the stove.
  7. Add the peanut butter and vanilla and stir hard with a wooden spoon until smooth and the fudge begins to thicken and lose its shine.
  8. Quickly pour the fudge into the pan and smooth the top before it sets.
  9. Let the fudge cool at room temperature until firm.
  10. Lift the fudge out with the parchment and cut it into 6 rows each way.