Ingredients:
Sugar and Dairy Base
- 6 cups (1.2 kg) granulated sugar
- 3 cups (720 ml) whole milk
Flavor and Texture
- 3 cups (780 g) creamy peanut butter
- 3 teaspoons (15 ml) pure vanilla extract
Optional Add-ins
- 1 cup (115 g) roasted salted peanuts, roughly chopped
- 1 cup (170 g) semi-sweet chocolate chips
Equipment:
- Large heavy-bottomed stockpot
- Candy thermometer
- Wooden spoon or heat-resistant spatula
- 9×13 inch baking pan, greased or lined with parchment
- Whisk
Instructions:
1. Prepare the Base
Combine the sugar and milk in a heavy stockpot. Stir over medium heat until the sugar is fully dissolved and no crystals remain on the sides.
2. Heat to Soft-Ball Stage
Attach a candy thermometer. Allow the mixture to boil without stirring until it reaches 234°F to 238°F (112°C to 114°C).
3. Cool the Syrup
Remove from heat and let the mixture cool undisturbed to about 110°F (43°C). This step ensures a smooth, non-grainy fudge.
4. Add Peanut Butter
Stir in the peanut butter and vanilla extract. Beat vigorously until the mixture thickens and loses its glossy shine.
5. Add Mix-ins
If using peanuts or chocolate chips, fold them in now.
6. Set the Fudge
Spread the mixture quickly into the prepared 9×13 inch pan. Smooth the surface and let it cool completely at room temperature. For cleaner cuts, refrigerate for 30 minutes before slicing.
Tips for Serving and Gifting
- Package squares in tins or small boxes lined with wax paper.
- Add a touch of flaky sea salt on top before the fudge sets.
- For a chocolate swirl, drizzle melted chocolate over the surface and gently marble with a knife before cooling.