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 2 1/2 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.
The Crucial Boiling Window
Boiling the sugar and milk mixture for precisely two and one-half minutes transforms the liquid base into the structural foundation for confectionary crystallization. Constant agitation during this rapid phase prevents localized scorching on the base of the saucepan while driving off excess moisture. Inaccurate timing at this exact juncture yields either a runny syrup that refuses to solidify or a brittle mass that shatters under the knife. Keep a heatproof spatula moving in tight circles across the bottom of the pan to ensure uniform heat distribution.
Visual and Textural Cues Without a Thermometer
Assessing doneness relies entirely on visual observation and timing rather than digital equipment. Once the two-minute and thirty-second boil concludes, immediate removal from the heat source halts the thermal cooking process instantly. Incorporating the creamy peanut butter and vanilla extract while the mixture remains piping hot ensures the fats emulsify smoothly into the sugar matrix. Vigorous stirring at this stage thickens the batter rapidly as the temperature begins to drop below the boiling threshold.
Storage and Freezing Properties
Properly chilled blocks stored in an airtight container maintain their structural integrity for up to two weeks at room temperature. Extended preservation requires refrigeration or freezing, where the density of the fat and sugar solids prevents freezer burn for up to three months. Thaw frozen portions slowly inside the refrigerator overnight to prevent condensation from dissolving the delicate outer crust.
