Double Batch Peanut Butter Fudge

Recipe Details

• Author: deesviral
• Cuisine: American
• Category: Dessert / Candy
• Keywords: Peanut Butter Fudge, Easy Fudge Recipe, No-Fail Fudge, Homemade Candy, deesviral
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 48 small squares (approx.)

Ingredients

• 4 cups granulated sugar
• 1 cup milk
• 2 cups creamy peanut butter
• 2 teaspoons vanilla extract

Instructions

1. Line a 9×13-inch pan with parchment paper or grease it lightly. Set aside.
2. In a large heavy saucepan over medium heat, combine the sugar and milk. Stir continuously as the mixture comes to a full boil.
3. Let it boil for 2–3 minutes, stirring to prevent scorching.
4. Remove the pan from heat. Immediately stir in the peanut butter and vanilla until the mixture is smooth and creamy.
5. Quickly pour the fudge into the prepared pan, spreading it evenly with a spatula.
6. Let it cool at room temperature for several hours or until completely set. Cut into squares and serve.

Troubleshooting & Consistency Tips

• Fudge too soft? Make sure the mixture boiled long enough. A full rolling boil is essential for proper set.
• Grainy texture? Stir constantly and dissolve sugar fully before it boils.
• Too stiff? You may have overcooked it — next time reduce the boil time by 30 seconds.

Storage & Make-Ahead

• Room Temperature: Store in an airtight container for up to 7 days.
• Refrigerator: Keeps well for up to 2 weeks when chilled.
• Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Why This Recipe Works

This recipe keeps things classic and simple: boiling sugar and milk create the ideal base, while peanut butter adds natural richness and texture. The double batch ensures you have plenty to share (or save!). With just four ingredients, deesviral‘s version is both approachable and delicious — perfect for beginner candy makers and pros alike.

Expert Tips

• Use a candy thermometer for precision if needed — boil to 234°F (soft ball stage).
• For chunkier fudge, fold in chopped nuts or mini marshmallows before pouring.
• Line the pan with parchment paper for easy lifting and cleaner cuts.
• Don’t scrape the pan bottom — pour only the smooth top layer for the best texture.