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Homemade Peanut Butter Fudge
A classic old‑fashioned peanut butter fudge made with just sugar, milk, butter, and peanut butter. No marshmallows or candy thermometer needed – just an ice‑water test for the perfect soft‑ball stage.
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Cost Breakdown
Critical Success Points
- • 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.
Safety Warnings
- • Sugar syrup exceeds 300°F; it can cause severe burns – handle with care.
- • Steam and hot pan handles can burn; use oven mitts.
- • Do not leave the boiling mixture unattended.
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