Homemade Peanut Butter Fudge

Ingredients

• 3 cups White Sugar (granulated, plain)
• 1 cup Milk (any milk, 1% used in video)
• 4 tablespoons Unsalted Butter (half a stick, cut into small cold pieces)
• 1 cup Peanut Butter (chunky preferred, creamy optional)
• 1 teaspoon Vanilla Extract (optional, for flavor)
• 1 cup Ice Water (very cold, ice cubes added)

Instructions

1. Prepare Ingredients & Pan

   Measure 3 cups sugar, 1 cup milk, 4 tbsp butter, 1 cup peanut butter and 1 tsp vanilla. Grease an 8x8‑inch pan with butter or non‑stick spray. Fill a small cup with ice water and add a few ice cubes.

   Time: PT5M

2. Combine Milk and Sugar

   Place the milk and sugar in the saucepan. Turn heat to high and stir until the sugar begins to dissolve.

   Time: PT2M

3. Bring to Rolling Boil

   Allow the mixture to come to a steady rolling boil. Reduce heat slightly to keep it from boiling over and continue stirring.

   Time: PT10M

4. Test for Soft‑Ball Stage

   Drop a small spoonful of the boiling syrup into the cup of ice water. Let it sit a second and then try to form a soft ball between your fingers.

   Time: PT2M

5. Remove from Heat

   When the soft‑ball stage is achieved, immediately remove the saucepan from the burner.

   Time: PT0M

6. Incorporate Butter and Vanilla

   Stir in the cold butter pieces and vanilla extract. Keep stirring until the butter is almost completely melted.

   Time: PT1M

7. Add Peanut Butter

   Add the cup of peanut butter and stir continuously until the mixture is smooth, creamy and no lumps remain.

   Time: PT2M

8. Transfer to Pan

   Quickly pour the hot fudge into the prepared greased pan. Spread evenly with the spatula.

   Time: PT1M

9. Cool and Set

   Let the fudge sit at room temperature until completely set (about 30–45 minutes). No refrigeration needed.

   Time: PT30M

10. Cut and Store

    Turn the pan upside down, lift the fudge onto a cutting board and cut into squares. Store in an airtight container.

    Time: PT2M

Nutrition Facts

Calories

275

Protein

5 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of White Sugar: Brown Sugar (will change flavor)
• Instead of Milk: Almond Milk, Soy Milk, Coconut Milk
• Instead of Unsalted Butter: Margarine, Vegan butter
• Instead of Peanut Butter: Almond Butter (if peanut allergy)
• Instead of Vanilla Extract: Almond Extract

Equipment Needed

• Heavy‑Bottomed Saucepan
• Wooden Spoon
• Measuring Cups
• Ice Water Cup (small bowl)
• 8x8‑Inch Baking Pan
• Spatula
• Candy Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Reaching the soft‑ball stage using the ice‑water test.
• Adding butter and peanut butter off the heat to avoid graininess.
• Working quickly when transferring the hot fudge to the pan.

Chef Tips from the Video

• Chunky peanut butter adds a pleasant texture; use creamy if you prefer a smoother fudge.
• Cut butter into small cubes before adding – it melts instantly without cooling the syrup.
• A heavy‑bottomed pan distributes heat evenly and prevents scorching.
• Test the soft‑ball stage twice for confidence; the ice‑water method is reliable.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 weeks.

Freezer: Freeze in a sealed bag for up to 2 months; thaw at room temperature before serving.

Room temperature: Can be kept at room temperature in a sealed container for about 1 week.

Make-Ahead Tips

• Fudge can be made a day ahead; keep covered at room temperature.
• For a firmer texture, refrigerate after it has cooled.
• Warm the knife before cutting for clean squares.