The Absolute Bees Knees Proper Creamy Peanut Butter Fudge

The Absolute Bees Knees Proper Creamy Peanut But

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Preparation time:10 Mins

Cooking time:20 Mins

Servings:36 squares

Ingredients:

• 3 cups Granulated Sugar
• 1 cup Evaporated Milk (Full Fat)
• 1/2 cup (1 stick) Unsalted Butter, cut into 1-inch cubes
• 1/4 teaspoon Salt, fine grain
• 1 cup Smooth Processed Peanut Butter
• 1 teaspoon Vanilla Extract

Instructions:

• Line a 9x9 inch pan with parchment paper, leaving an overhang on two sides for easy removal.
• In a heavy-bottomed 3-quart saucepan, combine the sugar, evaporated milk, cubed butter, and salt.
• Heat the mixture over medium-low heat, stirring constantly until the butter is melted and the sugar is completely dissolved (the mixture should look clear and non-granular). This takes roughly 5–7 minutes.
• Increase the heat to medium-high. Attach a reliable candy thermometer to the side of the pot, ensuring it is submerged but not touching the bottom. Stop stirring completely.
• Boil steadily until the thermometer registers 234°F (112°C) (the 'soft-ball' stage). If sugar crystals splash the sides, gently wash them down with a wet pastry brush. This process takes roughly 8–10 minutes.
• Immediately remove the saucepan from the burner once 234°F (112°C) is reached.
• Immediately add the peanut butter and vanilla extract to the hot mixture. Do not stir them in yet.
• Leave the mixture undisturbed for exactly 5 minutes off the heat to allow the temperature to drop slightly.
• After the resting time, beat the mixture vigorously using an electric mixer or powerful elbow grease until it loses its initial glossy shine, thickens considerably, and starts pulling away from the sides of the pot (2–4 minutes). Work quickly.
• Immediately scrape the setting mixture into the prepared 9x9 inch pan. Level the top slightly with a spatula.
• Allow the fudge to cool completely at room temperature for 1 hour, then transfer to the refrigerator for at least 2 hours to firm up thoroughly.
• Once firm, lift the fudge out using the parchment paper handles, peel back the paper, and slice into 36 squares. Store in an airtight container.

Nutrition Facts

Calories:160 kcal

Protein:4 g

Fat:8 g

Carbs:23 g

Sugar:20 g

Sodium:70 mg

Recipe Info

Category:Dessert

Cuisine:American

The Absolute Bees’ Knees: Proper Creamy Peanut Butter Fudge

Quick Hook

Have you ever tried to make proper fudge only for it to turn into a sugary, crumbly mess? It’s happened to the best of us.

That’s why I’m thrilled to share my absolute favourite recipe for Creamy Peanut Butter Fudge . This isn't one of those speedy, powdered-sugar jobs.

The resulting texture is a smooth peanut butter confectionery dream—the kind that melts the moment it hits your tongue.

Brief Overview

Fudge is a classic kitchen staple, especially beloved during the holidays or trips to the seaside sweet shops. This particular Peanut Butter Fudge Recipe uses the traditional, old-fashioned boiling method with evaporated milk .

It requires a bit more focus than simply mixing things in a bowl, so I’d rate this one as medium difficulty.

Success hinges entirely on following the temperature guidelines. You definitely need a reliable candy thermometer fudge recipe for this. When you’re done, you’ll have about 36 satisfying squares of Homemade Fudge , perfect for gifting or sharing.

Main Benefits

Okay, let’s be honest, we aren’t claiming this is a health food! But if you need a comfort food boost, few Fudge Desserts deliver satisfaction better.

It’s perfect for gifting or bringing along to a bake sale; everyone goes absolutely wild for it. The secret to perfection is hitting that precise peanut butter fudge soft ball stage —particularly 234° F ( 112° C) —which guarantees a truly non grainy peanut butter fudge .

Once you nail this technique, you’ll have the Best peanut butter fudge recipe in your repertoire.

The Chef’s Insight

I spent years battling grainy fudge until I realised the quiet power of peanut butter fudge with evaporated milk . Using this specific ingredient gives it an unmatched depth and density.

My big lesson learned? Don’t stop beating too early. I used to think the mixture was thick enough when it still looked glossy, but you need to power through that last stage.

You’re looking for the moment it loses its shine and starts grabbing the sides of the pot—that transition ensures a truly smooth peanut butter confectionery .

It’s hard work, but the incredible rich aroma when you start beating is your first reward.

Now, let’s grab our gear and get started on this brilliant, proper fudge. We need a heavy-bottomed pan and, of course, that trusty thermometer.

Ingredients & Equipment for the Best Peanut Butter Fudge Recipe

If you’re ready to graduate from quick microwaved treats to a truly spectacular Creamy Peanut Butter Fudge , the ingredients listed here are non-negotiable.

This classic technique hinges on precise measurements, so grab your scales and measuring cups. Trust me, the extra effort is worth it for that perfect, smooth peanut butter confectionery .

Main Ingredients

For fudge this good, quality matters, particularly the peanut butter itself. This isn't the time for fancy, separated natural stuff.

We need the consistency of a standard, processed brand for the non grainy peanut butter fudge texture we are after.

Seasoning Notes

The salt listed in the main recipe is essential. It balances the overwhelming sweetness of the sugar base. Fudge is a Fudge Dessert , after all, and a tiny bit of salt is the flavour enhancer that truly makes it pop! Don't skip it, even if you normally use salted butter—we need to control the exact amount here.

Equipment Needed

You absolutely need a heavy-bottomed pan and a specific tool for this Homemade Fudge . If you skip the thermometer, you are playing Russian Roulette with sugar science.

• Heavy-bottomed saucepan (3-quart minimum).
• 9x9 inch pan, lined with parchment paper.
• Reliable Candy Thermometer. This is the star of the show for achieving the peanut butter fudge soft ball stage . Check that it works before you start!
• Electric Hand Mixer (or serious elbow grease).

The Critical Cook: Reaching Soft Ball

Dissolving the Sugar

Before anything else, we have to make sure the sugar is fully dissolved. If you rush this part, your gorgeous Peanut Butter Fudge Easy dream turns instantly gritty.

Combine the sugar, milk, butter, and salt in the pot. Heat it over medium-low, stirring constantly. You should feel the bottom of the pot with your spoon—when you can no longer feel gritty sugar crystals, you are ready to boil.

This usually takes about 5 minutes.

The No-Stir Boil

Now, crank the heat up to medium-high and clip on your thermometer. This is where we enter the true science of a candy thermometer fudge recipe .

Crucially: Stop stirring. Once it starts boiling hard, stirring reintroduces crystals clinging to the side of the pot, making your fudge grainy.

I learned this the hard way many years ago—my first batch looked beautiful, then tasted like sand!

We must let the temperature rise steadily until it hits exactly 234° F ( 112° C) . This specific number is the soft-ball stage, which gives the fudge that perfect, chewy, yet melt-in-your-mouth texture.

Watch it like a hawk. When that needle hits the mark, pull the pot off the heat instantly. That's the secret to the best peanut butter fudge recipe you'll ever make.

Cooking Method: The Road to Non-Grainy Perfection

Making truly perfect, Creamy Peanut Butter Fudge isn't complicated, but it demands respect. We aren’t aiming for some grainy old-fashioned monstrosity; we want that smooth peanut butter confectionery that melts on the tongue.

Focus on these steps, and you’ll nail the texture every time.

Prep Steps: Get Your Kit Sorted

Before the heat is even on, let’s get everything ready. Trust me, when dealing with molten sugar, you don't want to be faffing about looking for ingredients.

This is the difference between the best peanut butter fudge recipe and a sticky disaster.

First up, your pan. Line that 9x9 tin with parchment paper, leaving generous overhangs. Those little flaps are crucial handles for lifting the solid slab out later, pure genius! Measure every single ingredient out—that means the sugar, the Evaporated Milk (go full fat!), and especially the peanut butter, which needs to be ready to dive in the second the cooking stops.

Safety reminder: keep the kids and pets away when the sugar is boiling; it gets seriously hot.

Step-by-Step Process: Hitting Soft Ball Stage

This is where the magic happens, particularly reaching the peanut butter fudge soft ball stage . Pay close attention to your candy thermometer fudge recipe requirements.

1. Dissolve the Sugar: Combine the sugar, butter, salt, and evaporated milk in your heavy pot. Cook over medium-low heat, stirring constantly until the butter is melted and the mixture looks completely clear—no granules left. This dissolving step is non-negotiable for achieving non grainy peanut butter fudge .
2. Crank the Heat: Once dissolved, increase the heat to medium-high and clip on your thermometer. Stop Stirring. If you touch it now, you risk encouraging crystallization.
3. Boil to Target: Let the mixture boil steadily until the thermometer reads exactly 234° F ( 112° C) . This is the soft-ball benchmark. It usually takes about 8 to 10 minutes .
4. Resting Period: Remove the pot immediately from the heat. Plonk the peanut butter and vanilla extract right on top. Do not stir! Let it rest, untouched, for precisely 5 minutes . This crucial rest allows the temperature to drop slightly before the beating starts.

Pro Tips: The Great Beat Down

The texture of your homemade fudge relies entirely on the final mixing stage. Don’t hesitate here.

After the five minutes are up, grab your electric mixer (or be ready for a serious workout with a wooden spoon).

You need to beat the mixture vigorously. You’ll watch it transform: it will lose its intense glossy shine, thicken noticeably, and start pulling away from the sides of the pot like a thick icing.

When it looks dull and heavy, it's ready. You have roughly 30 seconds to act! If you beat it too long, it sets instantly into a rocky lump.

My personal lesson? When in doubt, pour fast! Scrape it straight into your prepared pan and let it cool.

Once thoroughly chilled (give it at least 2 hours in the fridge), you’ll have the perfect sliceable Fudge Dessert . It’s the bees' knees.

Right, so you’ve managed the 234° F ( 112° C) magic and navigated the soft-ball stage without a hitch. Well done, you! Now you have a tray full of the most glorious, intense, and absolutely decadent Creamy Peanut Butter Fudge .

This isn’t the grainy, dusty stuff; this is the real deal—a truly smooth peanut butter confectionery .

Let's talk about the finishing touches and keeping this homemade fudge perfect.

Serving Suggestions

The Perfect Pairing

Because this fudge dessert is so rich, you need something punchy to serve alongside it. Think about the contrast. I usually chop mine into small, neat cubes and serve them chilled with a tiny, piping hot cup of black coffee or maybe a strong builder’s tea.

The bitterness of the drink really cuts through the sweetness beautifully. If you’re feeling fancy, a sprinkle of flaked sea salt right before serving elevates the flavour profile instantly.

It’s a trick that makes this peanut butter fudge recipe feel totally gourmet.

Storage Tips

Keeping it Creamy

The beauty of this method, using the candy thermometer fudge recipe technique, is that you get a fantastic non grainy peanut butter fudge that keeps brilliantly.

Once fully set, store the squares in an airtight container. Keep them cool and dry. If you leave them out on the counter, they will soften slightly—which is fine, especially if you like them slightly gooey—but they stay freshest and firmest in a cool pantry or fridge.

They’ll last easily for a week, sometimes two, if they aren’t gobbled up first!

Variations

Easy Swaps for Flavour

We’ve nailed the classic, which truly is the best peanut butter fudge recipe , but there are always tweaks you can make.

Want to make this Peanut Butter Fudge Easy for gifting? Try turning it into ‘Buckeye Fudge’. Once you pour the mixture into the pan, immediately scatter some mini dark chocolate chips or a dark chocolate drizzle across the top.

The warm fudge will melt them just enough to set beautifully. Another easy win is substituting a cup of almond butter for the peanut butter—it’s a simple swap if you have family members who prefer a different nut flavour.

Nutrition Basics

A Treat, Not a Salad

Let’s be honest, this is a beautiful fudge dessert , not health food, but everything is fine in moderation! This specific recipe uses the traditional method with evaporated milk, which provides a really silky texture and a good amount of calcium and protein along with all the delightful sugar and fats.

It’s high in energy, which is why a small square is usually enough to satisfy that intense craving.

You have truly mastered a difficult classic. Hold your head high—you’ve made a batch of perfect peanut butter fudge soft ball stage confectionery. Enjoy every bite!