Peanut Butter Fudge (Easy and The Best Fudge!)
September 11, 2014
Categories: Comfort Food, Desserts, Cookies, Fancy/Entertaining, Nuts/Seeds, Peanut, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, One-Pot Meal, Quick Meals, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, New Years, Passover, Picnic, Potluck, Rosh Hashanah, St. Patrick's day, Summer, Thanksgiving, Valentine's Day, Winter, Hand Mix/Whisk, Stove Top, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Bars, Sugar, Spring more
"This is the best fudge I have made and it set up perfectly!"
- Serving Size: 1 (25.6 g)
- Calories 105
- Total Fat - 3.2 g
- Saturated Fat - 1.3 g
- Cholesterol - 4.3 mg
- Sodium - 40.9 mg
- Total Carbohydrate - 19.2 g
- Dietary Fiber - 0.2 g
- Sugars - 18.6 g
- Protein - 0.8 g
- Calcium - 4.7 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Butter an 8x8 inch pan; set aside.
Place butter, milk and salt in a medium saucepan, stir until the butter has melted.
Add brown sugar, stirring until mixture is at a medium boil. Immediately reduce heat to low, set timer for 2 minutes and continue to boil for 2 minutes stirring very frequently (WATCH CLOSELY, the mixture boils up really high!).
Remove from heat, then vigorously mix in peanut butter and vanilla until the peanut butter is completely mix in, about 1 minute.
Pour the hot mixture into the confectioners' sugar and beat vigorously with a wooden spoon until smooth and combined, about 2 minutes.
Immediately pour fudge into pan.
Chill until firm, about 1 hour (I put mine in the fridge to firm up quicker).
Cut into 1-inch squares.
Tips & Variations
- 8x8 inch pan