Easy Peanut Butter Fudge

⏱ 20 mins 🍽 64 1-inch squares, 64 serving(s) 🏷 Candy

This straightforward recipe creates classic peanut butter fudge without needing a sugar thermometer. The method involves boiling a sugar and cream mixture, blending in peanut butter, then beating with powdered sugar in a stand mixer. The fudge is pressed into a pan, topped with chopped peanuts, and left to set for at least 2 hours before cutting into squares. It's important to use standard creamy peanut butter, not natural or unsweetened varieties, for success.

Easy Peanut Butter Fudge

Ingredients

  • 4 tablespoons butter, plus more for greasing the pan (1/2 stick)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup heavy cream
  • 1 cup creamy peanut butter
  • 1 3/4 cups powdered sugar or 1 3/4 cups confectioners' sugar, sifted
  • 1/2 cup roasted peanuts, coarsely chopped

Method

  1. Prepare a 22-inch piece of parchment paper by folding its long sides to create an 8-inch wide strip. Grease an 8x8-inch square dish with butter, then fit the parchment inside with the folds underneath, pressing the corners to form neat edges. Lightly butter the parchment.
  2. Place 4 tbsp of butter in a medium saucepan to melt. Once liquid, stir in the vanilla extract, dark brown sugar, granulated sugar, and heavy cream. Bring this mixture to a full rolling boil, then stir it constantly for exactly two minutes. Mix in the creamy peanut butter until fully melted and smooth. Take the pan off the heat and allow it to cool for exactly 5 minutes. a skin may form.
  3. Transfer the cooked mixture to the bowl of a stand mixer fitted with a paddle. Begin mixing on a medium-low setting (speed 2) and incorporate the pre-sifted powdered sugar gradually, adding one large spoonful at a time. Once all the sugar is added, the fudge will have a slightly curdled appearance.
  4. Pour the fudge into the prepared pan and spread it level. Evenly scatter the coarsely chopped roasted peanuts across the surface. Fold over the parchment ends, then use the flat bottom of a measuring cup or glass to press the peanuts into the fudge and create an even layer. Unfold the parchment and let the fudge cool completely at room temperature for at least 2 hours.
  5. Once cooled, lift the fudge out of the pan by pulling up on the parchment paper edges. With a long knife, slice the slab into 64 pieces by making 8 cuts in one direction and 8 cuts the other way. Keep the fudge in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For optimal taste, let chilled pieces come back to room temperature before serving.

Nutrition (per serving)

Sodium41500 mg

Recipe details

CategoryCandy
AuthorDrGaellon