Description
This Easy Old-Fashioned Peanut Butter Fudge recipe creates rich, creamy, and smooth fudge pieces with a perfect blend of peanut butter and brown sugar. Using simple ingredients and straightforward stovetop cooking techniques, this nostalgic treat is quick to prepare and ideal for sharing or gifting.
Ingredients
Scale
Main Ingredients
- 2 cups brown sugar (packed)
- ¾ cup whole milk
- ½ cup salted butter
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- 3 cups powdered sugar (sifted to break up clumps)
Instructions
- Prepare the Pan: Line an 8×8-inch pan with parchment paper or an aluminum foil sling. If using foil, butter it lightly to ensure the fudge will release easily once set.
- Combine Sugar, Milk, and Butter: In a medium saucepan over medium-high heat, combine the brown sugar, whole milk, and salted butter. Stir frequently while heating to dissolve the sugar and melt the butter.
- Boil the Mixture: Bring the mixture to a boil. Allow it to boil for 2 minutes while stirring to prevent sticking or burning, then remove the pan from heat.
- Add Peanut Butter and Vanilla: Stir the peanut butter and vanilla extract into the hot mixture until it is smooth and fully combined.
- Mix with Powdered Sugar: Place the sifted powdered sugar in a large bowl. Pour the hot peanut butter mixture over the powdered sugar.
- Beat the Fudge Batter: Using a hand mixer, beat the mixture until smooth and lump-free, ensuring all powdered sugar is fully incorporated.
- Transfer to Pan and Set: Pour the batter into the prepared pan, spreading evenly. Let the fudge set at room temperature for about 3 hours until firm.
- Slice and Serve: Once completely cool and set, remove the fudge from the pan using the parchment or foil sling and slice into 36 pieces using a sharp knife.
Notes
- For best results, use creamy peanut butter for a smoother texture.
- Make sure to sift the powdered sugar to avoid lumps in the fudge.
- Butter the foil or parchment paper to prevent sticking.
- You can store the fudge in an airtight container at room temperature for up to 1 week or refrigerate for longer freshness.
- Cut fudge with a warm knife dipped in hot water for clean slices.
