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Easy Peanut Butter Fudge . . . this simple fudge is the perfect treat for any peanut butter lover. It’s perfect for gift giving!
I am by no means a candy making expert, but this fudge turned out perfectly the very first time I made it. So don’t be afraid to try homemade fudge!
This will be hard for some of you to believe, but I have never made fudge before. I adore chocolate, but fudge is not my favorite treat, so I’ve just never tried.
My mom, on the other hand, loves fudge. So when she was down last week, we made fudge. We debated between pumpkin pie, eggnog, and peanut butter fudge. This recipe won out because I thought it would be a little less sweet, and because it looked the easiest. (We were tired, OK.)
It was very simple, rich, and yummy. If you like peanut butter, you should try this. If you wrap it up tightly and store it in an airtight container, it will last a few days. (Probably longer, but ours was totally eaten up by then.)
We like this fudge best with chunky peanut butter, because it’s nice having a bit of crunch in every creamy bite. But you can use creamy if you prefer. Either way it is melt in your mouth delicious!
Love peanut butter? Here are a few more recipes you should try:
- Rice Crispy Peanut Butter Balls
- Peanut Butter Waffles
- Peanut Butter Scones
- Peanut Butter Sauce
MORE CANDY RECIPES:
- Butter Mints
- Turtle Candy
- Saltine Toffee
- Chocolate Peanut Butter Truffles
- Microwave Caramels
- Brigadeiro
EASY PEANUT BUTTER FUDGE
Prep Time10 minutes
Total Time10 minutes
Ingredients
- 1/2 cup butter
- 2 cups brown sugar
- 1/2 cup milk
- 1 cup peanut butter
- 1 tsp vanilla
- 2 1/4 cups powdered sugar
- 1/3 cup finely chopped salted peanuts (optional)
Instructions
- Prepare an 8" pan by lining with foil and coating with butter. Set aside.
- Melt butter in a heavy saucepan. Add brown sugar and milk. Bring to a boil and boil for exactly 2 minutes, stirring constantly. Remove from heat and add peanut butter and vanilla.
- Measure powdered sugar into a large bowl and pour hot mixture over the top. Beat till smooth. Stir in chopped peanuts if desired.
- Pour mixture into prepared pan. Chill till set. Cut into small squares.
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Nutrition Information:
Yield:
64Serving Size:
1
Amount Per Serving:Calories: 79Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 36mgCarbohydrates: 11gNet Carbohydrates: 0gFiber: 0gSugar: 10gSugar Alcohols: 0gProtein: 1g
Did you make this recipe?
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(original photo -post updated 2/2018)
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Reader Interactions
Comments
I love this recipe, came out perfect, friends are asking me to make it for them and their family’s. Do get your electric hand mixer out to finish the powder sugar in the end, makes it really smooth.
So glad it was a hit with your friends! And yes, a hand mixer does make it much easier to get it smooth. 🙂
I love this recipe, came out perfect and friends are asking me to make it for them and their family’s. Do get your electric hand mixer out to finish the powder sugar in the end, makes it really smooth.
Love this fudge! It’s very creamy and I’m just afraid that it will melt if not kept in the refrigerator at all times. Can I freeze this? I want to give it as gifts but I’m afraid it would stay out of the refrigerator too long and melt. Thank you!
I haven’t tried freezing it, but I think that should work just fine!
How rude. I love dry fudge. 😝
I just added 3 Tbsp milk and it was perfect and delish 🤗🎄🧑🎄
Thanks for sharing your changes, glad it worked out for you! 🙂
Love this recipe, it’s so yummy!
I’m in CO and found only 2 1/4 cups of powdered sugar was neccessary to prevent over drying…
Thanks for the tip! I guess maybe the amount of powdered sugar needed depends on climate, altitude, etc? That’s why I don’t make fudge very often. LOL!
Recipe is wrong …..way too dry!
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FAQs
Tips for Making Fudge
- Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
- Avoid Stirring Once the Mixture Comes to a Simmer. ...
- Beat Thoroughly.
If you didn't reach the correct temperature during the cooking process, it might not set properly. Use a candy thermometer to ensure that you reach the recommended temperature. Overcooking or Undercooking:Solution: Cooking the fudge for too long or too short a time can affect its texture.
Why is my peanut butter fudge dry and crumbly? ›
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
What is the key to successful non grainy fudge? ›
The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.
What makes high quality fudge? ›
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
Should you stir fudge constantly? ›
It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould. Another tip: Do not scrape the sides of the pan or the spoon used for stirring.
Why does my peanut butter fudge taste grainy? ›
– There are a number of reasons why the fudge was grainy. It might be that you haven't dissolved all the sugar before boiling the fudge mixture. It could be that there just wasn't enough fluid or fat to enable the sugar to dissolve or it might even be that the fudge wasn't beaten long enough or hard enough.
Why is my peanut butter fudge chewy? ›
If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).
How do you fix peanut butter fudge that is too soft? ›
How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.
Why does my fudge crack when I cut it? ›
There are 2 reasons that fudge will crumble: overcooking & having an undissolved sugar crystal in the mixture. That undissolved crystal will cause the dissolved sugar to recrystalize (think rock candy).
Cut the fudge into small pieces around one inch and put it on the plate and place each fudge with the distance in between. Keep a bowl of water inside the microwave along with the fudge to create moisture for the pieces to inhale. Next, microwave the fudge pieces for just 10 seconds.
Should I stir fudge while boiling? ›
Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.
What happens if you boil fudge too long? ›
Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard. High-quality fudge has many small crystals. If the process of crystallization begins too early, fewer crystals form and they become much larger.
Can you remelt grainy fudge? ›
Pour the fudge back into your pan, and add about a cup of water to it, along with a tablespoon or two of evaporated milk, whipping cream, or whatever cream you're using. Some people skip the water and just add cream to the mixture to reheat.
What does cream of tartar do in fudge? ›
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
How do you keep fudge smooth? ›
If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.
What do I do if my fudge doesn't harden? ›
If it's overcooked (resulting in grainy fudge) or undercooked (resulting in poor setting) all you really need to do is add a bit of cream, reheat the fudge to the target temperature, and let it set again.
What thickens fudge? ›
If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.
