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–+ servings

Peanut Butter Fudge

Creamy, rich, and perfect for peanut butter lovers. Reminds us of the filling in Reese’s cups! Makes 16 squares.
Prep Time:5 minutes
Cook Time:7 minutes
Cooling Time:30 minutes
Total Time:42 minutes

Equipment

Ingredients

  • 2¼ cups granulated sugar
  • ½ teaspoon salt
  • ⅔ cup half and half
  • 1 tablespoon corn syrup
  • 2 tablespoons butter + additional tablespoon for greasing pan
  • ¾ cup creamy peanut butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Combine and heat. In a 2-quart saucepan, mix the sugar, salt, half and half, and corn syrup. Whisk until smooth, then place over medium-low heat and bring the mixture to a gentle boil.
    ingredients in saucepan with whisk.
  • Cook to 240°F. Attach a candy thermometer to the side of the saucepan. Allow the mixture to cook undisturbed (do not stir) until it reaches 240°F. Immediately remove the saucepan from the heat.
  • Add butter and peanut butter – do not stir. Let the mixture sit until it stops bubbling. Add 2 tablespoons of butter, the peanut butter, and the vanilla extract on top. Do not stir; let it cool at room temperature for 20 minutes until the pan is warm but not hot to the touch.
    peanut butter and butter resting on top of mixture.
  • Beat the fudge. Use a hand mixer at medium to low speed to beat the mixture for 1-3 minutes until it thickens and becomes smooth. Add 2 cups of powdered sugar and beat in. It will appear crumbly: this is normal!
    mixture beaten, sugar added, mixture beaten to crumbly texture.
  • Press, cool, and cut. Press the fudge into the buttered dish, smoothing it out as needed. Let it set for about 20 minutes at room temperature. Once set, cut into one-inch squares and enjoy! It will be softer than most stovetop fudge because of the peanut butter, but it will still cut into nice squares.

Notes

  • Make sure your peanut butter is creamy and smooth for the best texture. Avoid natural peanut butter with separated oil.
  • Wipe down sugar crystals from the sides of the saucepan with a damp pastry brush while heating to keep the fudge smooth.

Nutrition

Calories: 269kcal | Carbohydrates: 47g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 143mg | Potassium: 83mg | Fiber: 1g | Sugar: 46g | Vitamin A: 79IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.2mg
Servings: 16 squares
Calories: 269kcal
Author: Megan