This classic peanut butter fudge is a quick stovetop candy that uses just six pantry staples to create a smooth, fudgy treat that sets up in minutes. The simplicity of the recipe and reliable texture make it a timeless homemade candy.
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In a medium saucepan, combine the sugar and milk.
Add a dash of salt to the saucepan.
Place the saucepan on the stove over medium heat and bring the mixture to a rolling boil, stirring occasionally.
Once boiling, set a timer for exactly 2 minutes and let it boil without stirring.
After 2 minutes, remove the pot from the heat.
Immediately add the butter and vanilla extract to the hot mixture.
Add the peanut butter to the pot.
Stir everything together until the butter and peanut butter are fully melted and the mixture is smooth and well combined.
To help the candy set, place the bottom of the saucepan in a sink with a small amount of cold water. Be careful not to get any water in the candy.
Stir the mixture continuously in the cold water bath until it begins to thicken and loses its sheen, about 2-3 minutes.
Once thickened, drop spoonfuls of the candy onto a baking sheet lined with parchment paper.
Let the candy cool and set completely at room temperature, about 30 minutes.
Store in an airtight container at room temperature for up to two weeks, or refrigerate for up to one month.
candy thermometer · heavy-bottomed saucepan
Cook the mixture to the soft-ball stage (235–240°F on a candy thermometer), or until a small spoonful dropped in cold water forms a soft ball that flattens when removed.
Grainy fudge typically results from cooking at too high a temperature or not stirring enough during cooling. Use a candy thermometer and stir gently once the mixture has cooled slightly.
Yes, chunky peanut butter works well and adds texture. The fudge will have peanut pieces throughout but will still set properly.
Store in an airtight container at room temperature for up to two weeks, or refrigerate for up to one month.
Yes, double all ingredients. Monitor the temperature carefully with a candy thermometer, as larger batches may cook slightly slower.
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