📝 About This Recipe
This decadent Peanut Butter Fudge is a masterclass in texture, balancing a melt-in-your-mouth silkiness with the deep, roasted aroma of premium peanuts. Rooted in American confectionery traditions, this recipe eschews marshmallow fluff for a cooked sugar base that creates a superior, professional-grade crumb. It is the ultimate treat for nut lovers, offering a sophisticated balance of sweet and salty notes that linger beautifully on the palate.
🥗 Ingredients
The Fudge Base
- 3 cups Granulated Sugar (high-quality cane sugar)
- 3/4 cup Whole Milk (do not use low-fat)
- 1 tablespoon Light Corn Syrup (helps prevent sugar crystallization)
- 1/2 cup Salted Butter (cut into cubes, at room temperature)
- 1/4 teaspoon Salt (fine sea salt)
The Peanut Profile
- 1 cup Creamy Peanut Butter (standard commercial brand works best for stability)
- 1/2 cup Roasted Peanuts (unsalted, finely chopped for texture)
- 1 teaspoon Pure Vanilla Extract (Madagascar Bourbon variety recommended)
Optional Topping
- 1 pinch Flaky Sea Salt (for finishing)
- 1/4 cup Dark Chocolate Chips (melted for drizzling)
👨🍳 Instructions
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1
Prepare an 8x8 inch square baking pan by lining it with parchment paper, leaving an overhang on two sides to act as a 'sling' for easy removal later.
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2
In a heavy-bottomed 3-quart saucepan, combine the granulated sugar, whole milk, light corn syrup, and salt.
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3
Place the saucepan over medium heat and stir constantly with a wooden spoon until the sugar has completely dissolved and the mixture begins to simmer.
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4
Once boiling, stop stirring. Attach a candy thermometer to the side of the pan, ensuring the bulb is submerged in the liquid but not touching the bottom of the pan.
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5
Cook the mixture without stirring until it reaches the 'soft-ball stage,' which is exactly 234°F (112°C). This usually takes 10-15 minutes.
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6
Immediately remove the pan from the heat. Add the cubed butter and the peanut butter to the top of the hot liquid, but do not stir them in yet.
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7
Allow the mixture to cool undisturbed until the thermometer reads 110°F (43°C). This cooling phase is critical for a smooth, non-grainy texture.
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8
Once cooled to 110°F, add the vanilla extract. Using a sturdy wooden spoon or a hand mixer on low speed, begin beating the mixture vigorously.
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9
Continue beating for about 3-5 minutes. You will notice the mixture lose its glossy sheen and become thick and matte (opaque).
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10
Quickly fold in the finely chopped roasted peanuts before the fudge sets too firmly.
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11
Transfer the fudge into the prepared baking pan, smoothing the top with an offset spatula. If using, sprinkle with flaky sea salt or drizzle with melted chocolate now.
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12
Allow the fudge to sit at room temperature for at least 2 hours, or until completely firm, before lifting it out by the parchment sling.
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13
Slice into 1-inch squares using a sharp, warm knife for clean edges.
💡 Chef's Tips
Avoid making fudge on a very humid or rainy day, as the sugar can absorb moisture from the air and prevent setting. Always use a calibrated candy thermometer; even a 2-degree difference can change the final consistency. Do not scrape the sides of the saucepan when pouring the hot mixture into the cooling bowl, as stray sugar crystals can trigger graininess. For the creamiest result, use a standard peanut butter (like Jif or Skippy) rather than 'natural' varieties which can separate. Store finished fudge in an airtight container with wax paper between layers to maintain its moisture.
🍽️ Serving Suggestions
Pair with a glass of cold, locally sourced whole milk for a classic afternoon treat. Serve alongside a tart raspberry coulis to provide a sharp contrast to the rich peanut butter. Arrange on a dessert board with dark chocolate shards and dried apricots. Enjoy with a robust, smoky Espresso or a dark roast coffee to balance the sweetness. Crumble small pieces over premium vanilla bean ice cream for an elevated sundae experience.