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Close-up of freshly cut peanut butter fudge squares on a serving plate.

Best way to grow 3-lb Peanut Butter Fudge

This recipe provides instructions for making a delicious 3-lb batch of peanut butter fudge, perfect for sharing. It yields a rich and creamy treat with a strong peanut butter flavor.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 24 squares
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Fudge Ingredients
  • 3 cups granulated sugar
  • 1.5 cups milk
  • 1 stick butter
  • 1 cup peanut butter
  • 1 teaspoon vanilla extract

Equipment

  • 9x13 inch pan
  • parchment paper
  • heavy-bottomed saucepan
  • wooden spoon or electric mixer
  • candy thermometer

Method
 

Preparation
  1. Line a 9x13 inch pan with parchment paper, leaving an overhang on the sides for easy removal, and set aside.
Cooking the Fudge
  1. In a large heavy-bottomed saucepan over medium heat, combine the sugar, milk, and butter.
  2. Bring the mixture to a rolling boil, stirring constantly to prevent scorching.
  3. Continue boiling for 5 minutes without stirring, or until a candy thermometer reads 235-240°F (soft ball stage).
Finishing the Fudge
  1. Remove the saucepan from the heat and immediately add the peanut butter and vanilla extract.
  2. Stir vigorously with a wooden spoon or electric mixer until the peanut butter is fully incorporated and the mixture is thick and no longer glossy.
  3. Quickly pour the fudge into the prepared pan and spread evenly.
  4. Allow the fudge to cool completely at room temperature, then lift it out of the pan using the parchment paper and cut into squares before serving.

Notes

For best results, use a heavy-bottomed saucepan to prevent scorching. Ensure all ingredients are measured accurately for consistent results. Store the fudge in an airtight container at room temperature for up to one week, or in the refrigerator for longer storage.