Try this Easy Peanut Butter Fudge recipe, or contribute your own.
- Carbohydrate 4.999 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 +- (12g)
- Sodium 0 mg
- Sugar 4.999 g
- Trans Fat 0 g
- Calories 19 calories
Step-by-step
- Add the sugar and milk to a medium saucepan, mix well and bring to a boil.
- Continue to boil for about 2½ minutes and stir constantly.
- Remove from the heat and stir in the vanilla extract and peanut butter.
- Pour fudge into a glass container and allow it to set and harden for at least one hour.
Fudge turning out grainy or stubbornly refusing to set usually stems from one specific error during the initial heating stage: dissolving the sugar improperly before the boil begins. When preparing a confection heavy in sucrose like this two-cup sugar base, ensuring every crystal dissolves completely into the half-cup of milk prevents the entire batch from seizing up into a sandy texture later. Undissolved sugar acts as a seed, triggering premature crystallization while the mixture cools in the pan. Vigorous, continuous agitation during the exact two-and-a-half-minute boil forces the water and sugar molecules into a stable syrup structure that can properly suspend the heavy fats from the peanut butter.
The Role of Temperature Control and Timing
Precision dictates success when boiling sugar and dairy, requiring constant stirring over medium heat to prevent scorching at the bottom of the saucepan. Once the mixture reaches a rolling boil, start a timer immediately for two and a half minutes, keeping the heat steady so the moisture evaporates at the correct rate. Removing the pan from the burner at the precise cutoff allows the residual heat to melt the peanut butter and vanilla extract smoothly without breaking the emulsion. Pouring the hot liquid directly into an ungreased glass container simplifies cleanup, as the natural oils in the peanut butter prevent sticking once the mass cools.
Achieving the Ideal Texture
Allowing the mixture to rest undisturbed at room temperature for at least one hour is mandatory for the sugar crystals to realign into a dense, sliceable block. Cutting into the block too early yields a sticky paste rather than firm squares, because the fat requires adequate time to solidify completely at ambient temperatures. Storing the finished pieces in an airtight container at room temperature preserves their moisture balance for up to five days without refrigeration drying them out.
