Classic Peanut Butter Fudge
This old-fashioned stovetop peanut butter fudge is the real deal — no marshmallow cream, no condensed milk, just five simple pantry staples cooked to the soft-ball stage for a creamy, melt-in-your-mouth texture that holds its shape when sliced. It comes together in under 30 minutes of active time and keeps beautifully for up to two weeks, making it one of the best homemade candies for holidays, gift tins, and bake sales.
Equipment
- Candy thermometer - Clip-on digital style recommended for accurate soft-ball stage reading
- Heavy-bottomed saucepan - 2–3 quart capacity for even heat distribution
- 8x8-inch square baking pan - 20x20cm; metal pan preferred
- Parchment paper or aluminum foil - For lining the pan
- Wooden spoon or silicone spatula - Heat-resistant silicone preferred
- Measuring cups and spoons
Ingredients
- 2 cups granulated white sugar - 400g
- 0.5 cup whole milk - 120ml; may substitute ¼ cup with heavy cream for richer flavor
- 1 cup creamy peanut butter - 260g; Jif or Skippy recommended — do not use natural peanut butter
- 4 tablespoons salted butter - 57g; cut into small pieces
- 1 teaspoon pure vanilla extract
- 0.25 teaspoon fine salt - Omit if using salted butter and you are salt-sensitive
Instructions
- Line an 8x8-inch (20x20cm) baking pan with parchment paper or buttered foil, leaving a few inches of overhang on two sides to act as handles. Set near the stove on a flat, heat-safe surface.
- Pour the sugar and whole milk into a heavy-bottomed saucepan and stir briefly to combine. Do not add the butter or peanut butter yet.
- Clip a candy thermometer to the saucepan and cook over medium heat, stirring constantly, until the mixture reaches a full rolling boil; then stir gently until the thermometer reads 234–236°F (112–113°C), about 5–8 minutes from boiling.
- Remove from heat immediately and stir in the butter until melted, then add the peanut butter and stir vigorously until completely smooth.
- Stir in the vanilla extract and salt until evenly incorporated; the mixture should look thick and smooth, similar to cookie dough.
- Working quickly, pour the fudge into the prepared pan and spread into an even layer with a spatula; give the pan a gentle tap on the counter to settle it.
- Allow fudge to cool at room temperature for at least 2 hours until completely firm — do not refrigerate to speed cooling as this can cause a crumbly texture.
- Use the parchment overhang to lift the fudge onto a cutting board, then slice into 1-inch (2.5cm) squares with a sharp knife, wiping the blade between cuts for clean edges.
Notes
- A candy thermometer is essential — guessing the temperature is the most common reason fudge fails. The soft-ball stage (234–236°F) is what determines the final texture.
- Use only shelf-stable creamy peanut butter like Jif or Skippy. Natural peanut butter separates during cooking and produces greasy, grainy fudge that won't set.
- Do not scrape the sides of the pot when pouring the fudge into the pan — sugar crystals clinging to the sides can cause the entire batch to turn grainy.
- Stir constantly while heating to prevent scorching, but avoid excessive stirring once the mixture reaches a rolling boil.
- No candy thermometer? Use the cold water test: drop a small spoonful of the hot mixture into cold water — it should form a soft, pliable ball you can flatten between your fingers.
- Do not double the recipe. Larger volumes take much longer to heat and significantly increase the risk of burning or uneven cooking.
- For a richer flavor, substitute ¼ cup (60ml) of the milk with heavy cream.
- Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 4 weeks. Freeze in a single layer for up to 3 months and thaw at room temperature before serving.
- Variations: stir in ½ cup chopped roasted peanuts after removing from heat, press mini chocolate chips into the top before setting, or swirl 2–3 tablespoons of strawberry jam through the surface.
- Place parchment paper between stacked layers when storing to prevent pieces sticking together.