Here’s an easy Peanut Butter Fudge recipe!
This recipe for peanut butter fudge turns out creamy, perfect little bites of fudge. If you are a peanut butter lover, this fudge recipe is for you! And if you aren’t so much of a cook or candy maker, this recipe will be good for you too. It’s a very easy fudge recipe to make. I don’t use a candy thermometer for this one at all, and it turns out creamy and wonderful every time.
How to make Peanut Butter Fudge:
Be sure to scroll to the end of this post to print out the complete recipe so you can make this at home.
You will need an 8×8-inch pan. And you’ll butter that pan. On the stove, you’ll heat up evaporated milk, sugar, peanut butter and salt. All you have to do is stir that together and bring it to a boil. You’ll let it boil for about 3 minutes. At this point, the sugar should be pretty well dissolved in the milk.
The fudgy mixture is then scraped into the prepared pan. Then the peanut butter fudge is given a chance to cool completely before cutting into pieces.
The best part is that this fudge is very easy to make. Small pieces are perfect since peanut butter fudge is very sweet. This is a good recipe for treat platters. And it’s a nice one to wrap up and gift to friends and neighbors too.
The best way to store fudge:
Fudge should be stored in an airtight container. Each layer in the container should be separated by a piece of waxed paper. If you store fudge in the refrigerator in a well-sealed container, it will keep for about 2 weeks. Fudge kept at room temperature will begin to dry out after a few days. You can freeze fudge too. Wrap a few pieces (single layer) in foil and then place the foil in a sealed container or freezer zip bag. Fudge will last in the freezer for a few months when it is wrapped well.
Here are a few more fudge recipes you might like to try:
- 2-Ingredient Fudge
- Chocolate Toasted Almond Fudge
- 3-Minute Fudge
- German Chocolate Fudge
- Pumpkin Fudge
- Fantasy Fudge
- Chocolate Chip Cookie Dough Fudge
- Key Lime Fudge
Peanut Butter Fudge
- 2 cups granulated white sugar
- 2/3 cup evaporated whole milk (don't use low-fat)
- 1 dash of salt
- 3 heaping tablespoons creamy peanut butter
- 1 teaspoon butter
- 1 teaspoon vanilla extract
- Butter an 8x8-inch pan.
- In a medium saucepan, combine the sugar, evaporated milk and salt. Bring to a boil and boil for 3 minutes, stirring constantly.
- Remove the pan from the stove and stir in the peanut butter, butter and vanilla. Pour the mixture into the prepared pan and smooth it out evenly.
- Let cool (or refrigerate) and then cut into small squares.