Peanut Butter Fudge

Peanut Butter Fudge is a creamy, peanut buttery flavored fudge that is an added bonus to all your other fudge flavors. If you love a variety of fudge, be sure to try my

Peanut Butter Fudge

I have gotten quite a few requests for peanut butter fudge, so it was time to finally make some! With the holidays here, the more fudge varieties, the merrier! I love to give fudge as gifts, making the pieces into different shapes. It’s also nice to have fudge around for a sweet treat for your guests and yourself! I used creamy peanut butter for my Peanut Butter Fudge, but go ahead and try chunky peanut butter for an extra crunch!

What is a Candy Thermometer?

A candy thermometer, also known as a deep-fry thermometer or sugar thermometer, is used to measure the temperature of a sugar solution. It is definitely an important tool to have when making candy. Just like using a meat thermometer is important for the perfectly cooked meat and measuring cups and spoons are important for measuring ingredients, a candy thermometer has its place in the baking world, for sure! You can find them in most grocery stores and houseware stores. When you use it, just make sure you don’t immerse the thermometer directly into boiling water or let the bulb hit the bottom of the pan. It really is a game-changer, or should I say candy-changer, for your future sugary recipes.

How do you harden Fudge?

Allowing fudge to come to room temperature will solidify it and make it easy to handle. You can also pop it into the refrigerator for a couple of hours or even the freezer for about 30 minutes. Fudge is best consumed at room temperature though, so be sure to take it out a few minutes before you want to eat it.

Ingredients

▢3 cups (600 g) granulated sugar▢¾ cup (1½ sticks / 170 g) unsalted butter▢⅔ cup (168 g) evaporated milk▢1 cup creamy peanut butter▢1 jar (7 ounces) marshmallow fluff▢1 teaspoon vanilla extract

Instructions

Line a 9×13-inch pan with parchment paper.

In a large, heavy saucepan, over medium heat, mix sugar, butter, and evaporated milk.

Bring mixture to a boil, leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly.

Remove from heat and stir in peanut butter until thoroughly combined.

Beat in marshmallow fluff and vanilla extract.

Transfer fudge to the prepared pan and let cool for about 2 hours before cutting.