Ingredients:

  • 3 cups Granulated Sugar (600 g)
  • 1 (12 oz) can Evaporated Milk (355 ml)
  • 1/2 cup (1 stick) Unsalted Butter, cubed (113 g)
  • 1/4 teaspoon Fine Sea Salt
  • 1 cup Smooth Peanut Butter (250 g, commercial, stabilized)
  • 1 teaspoon Pure Vanilla Extract

Instructions:

  1. Prep the Pan: Line the 8x8 inch pan with parchment paper, creating a sling (overhang) for easy removal later. Lightly grease the paper.
  2. Combine Ingredients: In a heavy-bottomed saucepan, combine the sugar, evaporated milk, cubed butter, and salt.
  3. Melt and Dissolve: Heat the mixture over medium heat, stirring constantly, until the butter is fully melted and the sugar is completely dissolved (the mixture should look translucent, not gritty).
  4. The Critical Boil: Once the mixture comes to a full, rolling boil, stop stirring entirely. Attach the candy thermometer.
  5. Wash Down Crystals: Dip a pastry brush in warm water and gently brush down the sides of the pot to remove any stray sugar crystals that might cause graininess. Repeat this action periodically.
  6. Boil to Soft Ball Stage: Allow the mixture to boil undisturbed until the temperature reaches precisely 234–238°F (112–114°C). Do not go over this temperature.
  7. Cooling Prep: Immediately remove the saucepan from the stove. Quickly add the peanut butter and vanilla extract on top of the hot mixture, but do not stir, fold, or disturb it.
  8. Cool Passively: Allow the mixture to cool undisturbed until the temperature drops to 110–120°F (43–50°C). This usually takes 30–45 minutes. Patience is vital here; do not rush this process.
  9. Beat Vigorously and Transfer: Once cooled, begin beating the fudge vigorously (using a wooden spoon or stand mixer) until it loses its glossy sheen, becomes significantly thicker, stiffens, and takes on a dull, matte appearance. Quickly scrape it into the prepared 8x8 inch pan and spread evenly.
  10. Set and Cut: Place the pan in the refrigerator for at least 3 hours, or until completely firm. Use the parchment paper sling to lift the fudge block out and cut into small squares. Store in an airtight container.