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.
A raw ingredient list cannot explain the physical transformation occurring inside a saucepan when sugar and milk reach a rolling boil. Sucrose molecules dissolve completely in the liquid base, creating a supersaturated solution that relies on precise cooling to form fine crystals rather than a grainy paste. Using a heavy-bottomed medium saucepan prevents hot spots that scorch dairy solids before the sugar fully dissolves. Stir constantly during the 2½ minute boiling phase to ensure uniform heat distribution across the entire volume.
The Science of Crystallization
Success depends entirely on the moment heat is removed. Stirring in the creamy peanut butter and vanilla extract while the mixture is piping hot drops the temperature rapidly and initiates the formation of micro-crystals. If the mixture is disturbed while cooling in the glass container, large sugar crystals will form and produce a gritty texture. Allow the block to set undisturbed at room temperature for a minimum of one hour before slicing it into twelve uniform pieces.
- Gritty texture usually results from insufficient boiling time or premature agitation during cooling.
- Oily separation indicates the peanut butter was incorporated off-heat too aggressively without thorough mixing.
- Store finished fudge in an airtight container at room temperature for up to five days.
