Peanut Butter Fudge Ii
Indulge in the creamy, melt-in-your-mouth decadence of Peanut Butter Fudge II, a timeless treat that's delightfully easy to make. This fuss-free recipe combines pantry staples like white and light brown sugar, creamy peanut butter, and powdered sugar to create rich, velvety squares of pure indulgence. With just 15 minutes of prep time and a no-fail stovetop technique, you'll achieve the perfect fudge consistency every time. Infused with a hint of vanilla extract and a delicate balance of sweetness, this peanut butter fudge is ideal for gifting, holiday dessert tables, or simply satisfying your sweet tooth. Whether you’re a candy-making novice or a seasoned pro, this simple yet luxurious recipe is sure to become a favorite in your kitchen.
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Recipe Information
Ingredients
- 2 cups White sugar
- 0.5 cups Light brown sugar
- 0.5 cups Unsalted butter
- 0.5 cups Milk
- 1 cup Peanut butter
- 2 teaspoons Vanilla extract
- 3 cups Powdered sugar
Instructions
Line an 8x8-inch baking pan with parchment paper, ensuring an overhang on two sides for easy removal. Lightly grease the parchment paper with butter or non-stick spray.
In a medium-sized saucepan, combine the white sugar, light brown sugar, unsalted butter, and milk. Place the saucepan over medium heat and stir constantly until the butter melts and the sugars dissolve completely.
Increase the heat slightly and bring the mixture to a gentle boil. Allow it to boil, stirring occasionally, for about 5 minutes or until it reaches a soft-ball stage (approximately 234°F or 112°C on a candy thermometer).
Remove the saucepan from the heat and immediately stir in the peanut butter and vanilla extract until smooth and fully incorporated.
Sift the powdered sugar into a large mixing bowl to remove any lumps. Pour the hot peanut butter mixture over the powdered sugar.
Using a wooden spoon or rubber spatula, mix the ingredients together until a smooth and thick fudge consistency forms. Work quickly as the mixture will begin to set as it cools.
Transfer the fudge mixture into the prepared baking pan. Spread it evenly using the back of a spoon or an offset spatula.
Let the fudge cool at room temperature for about 1–2 hours or until completely set. For faster cooling, you can place it in the refrigerator for 30–60 minutes.
Once the fudge is firm, lift it out of the pan using the parchment overhang. Place it on a cutting board and cut the fudge into small squares or rectangles.
Store the fudge in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 37.0 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 78 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
