Old Fashioned Chocolate Peanut Butter Fudge Recipe

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This homemade peanut butter fudge recipe is so like shooting fish in a barrel to make and perfect for giving away as holiday gifts. With just half-dozen simple ingredients yous tin have homemade fudge in no time at all!

Peanut Butter Fudge Recipe

Information technology's been a while since I made fudge. For Valentine'south Twenty-four hours, I fabricated Mexican hot chocolate fudge bites, and allow me tell y'all, those are amazing.

But today is all nearly peanut butter fudge! This recipe is super easy, almost as like shooting fish in a barrel as my 3-ingredient chocolate fudge. You seriously tin can't mess it upwards!!

Fudge is such a classic and an all-fourth dimension favorite among many. And if you lot are a peanut butter lover, this fudge is probably an irresistible treat.

The slap-up thing about fudge is it stores well. Y'all can go on it in an airtight container in the fridge for up to 1 week.

Information technology can also exist frozen for upwardly to iii months. Just put a few pieces in the refrigerator for a couple of hours to thaw.

My version of peanut butter fudge is unique because information technology uses both brown carbohydrate and confectioners carbohydrate. I dear the depth of flavor and colour the brown sugar offers.

If you like this recipe, try my praline pecans! They're like to fudge with bits of pecans throughout.

Why this recipe works

• You don't need a candy thermometer for this recipe. You lot only need a timer so you lot tin can fourth dimension the boiling process.
• Butter and milk are added to this fudge to prevent sugar crystals. This makes the fudge supremely creamy.
• The fudge syrup is mixed with confectioners' sugar and so it sets properly.

If you lot're looking for a no-fuss peanut butter candy recipe, give my buckeye balls a try!

Peanut butter fudge ingredients

At that place are so many dissimilar ways to brand an like shooting fish in a barrel peanut butter fudge. My method uses merely vi ingredients and information technology comes together fairly easily. Let's go over what you'll need to get started.

• Brownish sugar - I love the colour and season brown saccharide offers.
• Butter - The fat in butter helps to prevent sugar crystals from forming, resulting in a creamier texture.
• Milk - Whole milk also works with the butter to create a flossy fudge.
• Vanilla extract - A adept quality extract is key.
• Peanut butter - I adopt creamy peanut butter but crunchy would be great if you're looking for added texture. Be sure to avoid natural peanut butter for the best results.

To brand this fudge you'll need:

• eight-inch pan: I like thinner fudge pieces and so I use this 8x8 pan.
  • You can also use a 9x5 loaf pan if y'all desire the fudge pieces to be thicker.
• Mixing bowl: A big mixing bowl is needed for mixing the fudge syrup with confectioners' saccharide.
• Kitchen timer: A timer is needed to time how long the syrup boils.

How to brand peanut butter fudge?

This peanut butter fudge is truly the easiest processed you can make. It only takes about 10-20 minutes to make the fudge. The longest office of the process is the time information technology takes for the fudge to prepare.

Step 1: Prep the ingredients and tools needed

Fudge requires yous to work fast so it'due south important to have everything prepped and ready to go.

Line an 8x8 pan with parchment paper or aluminum foil. I also like to spray the newspaper or foil with a little nonstick spray. This is simply an extra precaution to forbid the fudge from sticking.

Measure out all the ingredients and set them on your work station. And sift the confectioners' carbohydrate into a large mixing bowl.

Stride ii: Make the peanut butter fudge

Add the butter, milk, brown sugar, and vanilla to a medium bucket with a heavy bottom. Brand sure the saucepan is deep because the syrup will chimera upward quite a scrap.

Stir constantly with a wooden spoon over low estrus until the butter is completely melted and the sugar is dissolved.

Turn the heat upwardly to medium and stir occasionally until the mixture begins to boil. Once boiling prepare a timer and let the syrup eddy for 3 minutes every bit you keep to stir.

At three minutes, turn the burner off and stir in the peanut butter until information technology's completely melted and smooth.

Pour the hot peanut butter fudge over the confectioners' saccharide. Apply a whisk to beat until well combined and the fudge is beginning to cool. This takes about 3-four minutes.

If you are having a difficult time getting the mixture polish, you can use a handheld electric mixer on low speed.

One time the fudge begins to set effectually the edges of the bowl, motility quickly to pour it into the prepared pan. Use a spatula to spread information technology evenly to the edges of the pan.

Allow the fudge sit down a room temperature for almost 2 hours. You lot can refrigerate the fudge to speed upward the cooling procedure but I observe the texture becomes as well soft this way.

One time the fudge has set, remove it from the pan and slice it into small squares.

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How to store peanut butter fudge?

To go on peanut butter fudge fresh, store information technology in an airtight container and keep it in the refrigerator for up to 1 calendar week. Permit fudge to come up to room temperature earlier serving.

Yous can also freeze fudge for up to 2 months. When gear up to serve, thaw in the refrigerator for ii-4 hours.

*Fudge can be kept at room temperature for up to 2 weeks, but it volition soften so I don't recommend this storage method.

Tips for making homemade peanut butter fudge recipe?

• As the butter, milk, and carbohydrate is coming to a boil, go along stirring! This will help the sugar deliquesce leaving you lot with a grit-costless fudge.
• Whole milk is absolutely necessary for this recipe. Don't try to utilise a low-fat or dairy-free substitute.
• You can use crunchy peanut butter or stir in chopped nuts of your choice to requite your fudge texture.

If you lot similar this piece of cake peanut butter fudge recipe, you'll also enjoy these other peanut butter recipes.

• Soft Peanut Butter Cookies
• Chocolate Peanut Butter Cheesecake
• Peanut Butter Pie
• Peanut Breakable

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Ingredients

• 2 ½ cups (300 g) confectioners' saccharide, sifted
• ½ loving cup (113 m) unsalted butter
• ¾ cup (180 ml) whole milk
• 2 ¼ cups (473 thou) light brown sugar, packed
• ane teaspoon vanilla extract
• ¾ cup (270 g) creamy peanut butter

Instructions

1. Line an 8x8 square pan with parchment paper and set aside. Add the confectioners' saccharide to a large heatproof bowl and set it bated.
2. Add together the butter, milk, chocolate-brown sugar, and vanilla to a medium bucket with high sides. Stir over low estrus until the butter is melted and the sugar is dissolved.
3. Turn the heat up to medium and stir occasionally until the mixture begins to eddy.
4. In one case boiling, keep to stir and let the mixture boil for 3 minutes.
5. Turn the burner off and add the peanut butter. Stir until completely smooth.
6. Pour the hot peanut butter mixture over the confectioners' sugar. Utilise a whisk or handheld electric mixer and shell for iii-4 minutes until well combined and the fudge is starting time to cool. (It will start to set around the edges.)
7. Cascade the fudge into the prepared pan and let sit at room temperature for about two hours, until set.
8. Remove the fudge from the pan and slice into 1-inch squares.

Notes

Yous can put the fudge in the refrigerator to speed upwards the cooling process simply I find that information technology collects condensation which makes it too soft. I prefer to let it set at room temperature, and so shop in the refrigerator after it has cooled.

Store fudge in an airtight container and layer with parchment newspaper. It will go on for upwardly to one calendar week at room temperature or 2 weeks in the fridge.

Nutrition Information:

Yield: 64 Serving Size: one
Amount Per Serving: Calories: xviii Saturated Fat: 0g Trans Fat: 0g Sodium: 3mg Carbohydrates: 4g Sugar: 4g

* Pct Daily Values are based on a 2000 calorie nutrition. Since dissimilar brands of ingredients accept unlike nutritional information, the values shown are only an estimate.

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