This Easy Creamy Peanut Butter Fudge is to die for. Made with butter, sugar, milk vanilla and peanut butter. So rich and sweet I absolutely love it.
Growing up my mother always made chocolate fudge in the winter and put it out in the cold to get hard . What a great childhood memory. There are so many different types of fudge . What my mother made was pretty much pure sugar , similar to this this recipe with chocolate verses the peanut butter. My husband makes the thick type of fudge with the marshmallow fluff in it. Also delicious. I was always afraid to attempt make any kind of candy . However, I have now attempted and succeeded with a few Easy Christmas Fudge , Homemade Christmas Mints and Salty Sweet Crockpot Christmas Candy.
Can You Freeze Fudge ?
Yes, in an airtight container it will keep in the freezer for 2-3 months.
Can I Use Crunchie Peanut Butter?
You absolutely can use crunchie if you like that extra crunch. Personally Im not a fan.
Sometimes even when you follow directions fudge just doesn't come out. It gets grainy , or doesn't set. Let me share with you that it might not be a total lost. I stumbled across this great post on how to save failed fudge. I highly recommend you keep it handy. https://girlcooksworld.com/how-to-save-a-botched-batch-of-grainy-fudge/. It has been tested .
How To Make Easy Creamy Peanut Butter Fudge :
Ingredients Needed :
- Evaporated Milk
- Peanut Butter
- Vanilla Extract
Easy Creamy Peanut Butter Fudge
- stove, large pan, knife, cutting board
- 3 cups granulated sugar
- ⅔ cup evaporated Milk
- ½ cup butter 1 stick
- 1 cup peanut butter I prefer creamy
- 1 tsp vanilla extract
- Line an 8x8 baking dish with foil so that it is hanging over edges , so you can lift fudge out of pan after firm-butter foil or spray well with food release
- In a sauce pan over medium high heat add sugar, milk and butter stirring constantly until sugar and butter melt and come to boil. Reduce heat and let boil stirring occasionally until soft ball stage (4-6 minutes)
- Remove from heat, beat in peanut butter and vanilla - when smooth pour into pan
- Freeze or refrigerate for 1-2 hours - cut and serve