Ingredients Breakdown:
- Sugar (2 cups)
Sugar is the base of most fudge recipes. It not only provides sweetness but also plays a crucial role in the structure and texture of the fudge. When sugar dissolves in milk and boils, it forms a crystalline structure that hardens as the fudge cools. The type of sugar used can also impact the final texture, so it’s good to stick with white granulated sugar for this recipe. - Milk (1/2 cup)
Milk adds creaminess and helps dissolve the sugar, creating a smooth and silky base for the fudge. The amount of milk you use will determine the richness of your fudge. Whole milk will give it a creamier texture, while skim milk will make the fudge slightly less rich. - Peanut Butter (1 cup)
Peanut butter is the star of this fudge recipe, giving it that rich, nutty flavor. It also helps bind the mixture together. You can choose between smooth or chunky peanut butter based on your texture preference. Smooth peanut butter will yield a creamy, silky fudge, while chunky peanut butter will give it more texture and a bit of crunch. If you’re using natural peanut butter (without added sugar), the texture might be a bit different—so it’s worth experimenting! - Vanilla Extract (Splash)
The vanilla extract adds a warm, aromatic flavor that complements the sweetness of the sugar and the richness of the peanut butter. A « splash » is typically a small amount—just enough to enhance the overall flavor without overpowering the peanut butter. - Pinch of Salt (Optional)
Adding a pinch of salt is optional, but it’s highly recommended! Salt helps balance the sweetness, intensifies the peanut butter flavor, and enhances the fudge’s overall taste. A small amount of sea salt sprinkled on top of the fudge before it sets can also create a delicious sweet-salty contrast.
Step-by-Step Instructions:
1. Heat Sugar and Milk:
- In a medium saucepan, combine the 2 cups of sugar and 1/2 cup of milk. Stir gently to combine before turning the heat on. This will help dissolve the sugar evenly when it heats up.
- Turn the heat to medium-high and bring the mixture to a boil. Stir occasionally to ensure the sugar doesn’t scorch at the bottom of the pan. As it heats up, the sugar will dissolve completely into the milk, creating a syrup-like consistency.
- Boil for 2 to 2 1/2 minutes. This is the crucial step in your fudge-making process. The goal here is to allow the sugar to reach the soft-ball stage (about 234°F or 112°C). This stage allows the fudge to set properly without being too runny. Use a candy thermometer if you have one, or simply rely on the timer—2 1/2 minutes is typically perfect for this recipe.
2. Add Peanut Butter and Vanilla:
- Once the sugar and milk mixture has boiled for the full 2 1/2 minutes, remove it from the heat. You don’t want to keep cooking it after this stage, as the fudge might become too firm.
- Immediately stir in the 1 cup of peanut butter. The peanut butter will melt into the hot mixture and create a smooth, creamy base. Make sure to stir continuously to avoid lumps.
- After the peanut butter is fully mixed in, add your splash of vanilla extract. Stir it in until smooth. This is the point where you can add in any optional flavorings like a pinch of salt or even a bit of cocoa powder if you want a chocolatey version.
3. Pour and Set:
- Once everything is thoroughly combined and smooth, pour the fudge mixture into your prepared pan. You can use a 9×9-inch glass baking dish or any other container that suits your desired fudge thickness. Glass pans are ideal because they allow for even heat distribution and help the fudge set properly.
- If you’re making fudge for a large gathering, consider using mini muffin tins or silicone molds for individual servings.
- Let the fudge cool to room temperature. Afterward, place the pan in the fridge for at least 2-3 hours to allow the fudge to firm up completely. This chilling period ensures that the fudge will be easy to cut into squares and hold its shape.
4. Slice and Serve:
- Once the fudge is set, remove it from the refrigerator and slice it into squares. If you’ve used a silicone mold, simply pop the fudge out in fun shapes.
- If you want a nicer presentation for a gathering, you can also drizzle some melted chocolate or sprinkle crushed peanuts on top for an extra touch.
Extra Tips for Perfect Peanut Butter Fudge:
- Timing Is Key: Be mindful of the boiling time. Too long, and your fudge may become too hard or grainy. Too short, and it might not set properly.
- Don’t Skip the Stirring: Stir the fudge constantly as you add the peanut butter and vanilla to avoid any separation. If you stop stirring, it could cause the mixture to become too thick or grainy.
- Keep it Cool: Fudge is best stored in a cool, dry place. For longer storage, keep it in the fridge to maintain its texture, especially if you live in a warm climate.
Fun Variations You Can Try:
- Chocolate Peanut Butter Fudge: Add 1/2 cup of unsweetened cocoa powder when you mix the sugar and milk. This will give you a decadent chocolate-peanut butter combination. You can also melt some chocolate chips into the peanut butter for extra richness.
- Nutty Fudge: Stir in chopped roasted peanuts, almonds, or even cashews into the peanut butter mixture for a fun crunch. If you’re using chunky peanut butter, this is an excellent addition for an even more textured fudge.
- Marbled Fudge: Once you’ve poured the peanut butter fudge into the pan, melt some chocolate chips or milk chocolate bars and swirl it through the peanut butter mixture with a skewer or knife. This creates a beautiful marbled effect that tastes just as good as it looks.
- Maple Fudge: Instead of vanilla extract, try adding a tablespoon of pure maple syrup to the peanut butter fudge for a rich, autumn-inspired flavor.
- Peanut Butter Swirl Fudge: For a fun twist, make a vanilla fudge base (just sugar, milk, and vanilla), pour it into the pan, and swirl in spoonfuls of peanut butter to create a marble effect.
Frequently Asked Questions:
1. Why is my fudge too soft?
Fudge can turn out too soft if the sugar and milk mixture isn’t boiled long enough. Make sure to boil for the full 2 1/2 minutes, or check the temperature with a candy thermometer to ensure it reaches the soft-ball stage (around 234°F).