Salty and sweet, this treat can't be beat!
Recipe by Sloane Layton
3
2 Ratings
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You don't have to wait for a holiday or special occasion to make a batch of homemade fudge! This no-bake dessert is easy to whip upand uses ingredients you likely already have stocked in your pantry, but something about it feels more special.Make it for aChristmas dessertor homemade food gift, or treat yourself to this creamy, smooth peanut butter fudge any day of the week!
The secret to great fudge is to get your pan fully prepped before cooking the sugar mixture; you want to be ready to pour the moment it's ready so you get soft fudge and not chewy caramel. The chocolate drizzle is optional here, but if you're using it, be sure to add it after slicing the fudge so it doesn't break off once set. Gift this fudge to the peanut butter lovers in your family—just don't be surprised if they ask for it every year!
What is peanut butter fudge made of?
It's a simple combination of justsugar, salt, whole milk, creamy peanut butter, and vanilla. The drizzle of chocolate and sprinkle of peanuts are optional, but they're a great way to dress up the fudge for a festive dessert!
What does "thread stage" mean?
As melted sugar cooks, it passes through different stages on its way from liquid to hard candy. The first stage happens at about 230°, when the melted sugar looks like threads as it is dripped from a spoon. This is just the right temperature for fudge: As it sets, it will stay soft but be firm enough to slice it.
How do you slice fudge?
The trick to even slices of fudge? Patience! Let it cool completely—at least 2 hours—before cutting. Press down with a sharp kitchen knife (not a serrated knife) without sawing back and forth.
How long can you store peanut butter fudge?
This creamy fudge is best stored in an airtight container in the fridge. It'll stay fresh for about a week.
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- Yields:
- 16 serving(s)
- Total Time:
- 2 hrs 45 mins
Ingredients
Nonstick cooking spray
- 2 c.
granulated sugar
- 1/2 c.
whole milk
- 1/2 tsp.
kosher salt
- 1 c.
creamy peanut butter
- 1 tsp.
vanilla extract
- 1/4 c.
bittersweet chocolate chips
- 2 Tbsp.
lightly salted roasted peanuts, chopped
Directions
- Step1Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides. Grease the paper with nonstick cooking spray. Set aside.
- Step2In a medium saucepan, combine the sugar, milk, and salt. Bring to a boil over medium heat,stirring constantly. Cook, stirring constantly, until the mixture registers 230°F on a candy thermometer, 2 to 2 1/2 minutes. Remove from the heat and quickly stir in the peanut butter and vanilla until smooth.
- Step3Immediately pour the peanut butter mixture into the prepared pan and spread it into an even layer. Let the fudge cool completely at room temperature until it is set, about 2 hours.
- Step4Using the parchment paper as handles, lift to remove the fudge from the pan. Cut the fudge into 16 squares.
- Step5Place the chocolate chips in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is almost smooth with some unmelted bits remaining. Stir until the residual heat fully melts the chocolate and the mixture is smooth (microwave an additional 15 seconds, if needed). Drizzle the fudge with the melted chocolate and sprinkle with the peanuts. Let stand until the chocolate is hardened, about 20 minutes.
Tip: Fudge can be stored in an airtight container in the refrigerator for up to 1 week.
Recipe bySloane Layton
Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.
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Desserts
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