Classic Peanut Butter Fudge Recipe
Ultra-creamy, old-fashioned peanut butter fudge with a soft bite and clean edges, finished with a whisper of flaky sea salt. This small-batch method uses a thermometer for reliably smooth, melt-in-your-mouth squares.
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Servings:
Ingredients
Peanut Butter Fudge
- 1 3/4 cups granulated sugar
- 3/4 cup evaporated milk
- 5 tablespoons unsalted butter, cut into pieces
- 1 tablespoon light corn syrup
- 1 1/3 cups creamy peanut butter (no-stir, such as Jif or Skippy)
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon flaky sea salt, for finishing
Instructions
Preparation Steps
- Line an 8-inch square pan with parchment, leaving overhang on two sides for easy lifting. Lightly butter or spray the paper and pan sides.
- In a small bowl, stir the peanut butter with the vanilla. Microwave on 50% power for 20–30 seconds to loosen slightly; set aside.
- Add sugar, evaporated milk, corn syrup, and butter to a heavy 3-quart saucepan. Warm over medium-low heat, stirring gently, until the sugar dissolves and the mixture looks uniform, about 3 minutes.
- Clip on a candy thermometer and raise heat to medium. Cook without stirring, swirling the pan once or twice, until the syrup reaches 234–238°F (soft-ball stage), about 6–8 minutes.
- Remove from heat and let the bubbling subside for 30–60 seconds. Add the warmed peanut butter mixture and beat briskly with a sturdy spoon for 45–90 seconds, just until the fudge turns glossy to matte and thickens slightly.
- Scrape into the prepared pan, spreading evenly. Tap the pan on the counter to release air bubbles, then sprinkle the top with the flaky sea salt. Cool at room temperature until set, about 3 hours (or cool 30 minutes, then refrigerate 30–45 minutes to speed it up).
- Lift out using the parchment overhang and cut into 36 small squares, wiping the knife with a warm, damp towel between cuts for clean edges.
Notes
Tip: If sugar crystals form on the sides of the pot while cooking, brush them down with a wet pastry brush to keep the fudge silky-smooth.
Store tightly covered at cool room temperature for up to 1 week or refrigerate up to 2 weeks. For the creamiest texture, let chilled pieces come to room temp before serving.
This recipe is an original creation inspired by classic Classic Peanut Butter Fudge Recipe flavors. All ingredient ratios and instructions are independently developed.