Peanut Butter Fudge

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 1 (12 1/2 by 9 1/4-inch) sheet or 16 (2-inch) squares
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2 tablespoons unsalted butter, chilled, plus more for pan

3 tablespoons light corn syrup

1 cup granulated sugar

3/4 cup packed light-brown sugar

3/4 cup milk

1/2 teaspoon salt

Pinch baking soda

6 tablespoons creamy peanut butter

1 teaspoon pure vanilla extract


  1. Lightly butter an 8 by 8 by 2-inch pan and line bottom with parchment paper or plastic wrap; set aside. In a medium heavy-bottomed saucepan, combine corn syrup, both sugars, milk, salt, and baking soda. Bring to a boil over medium-high heat, stirring occasionally. Insert a candy thermometer. Cook, stirring frequently, until temperature registers 236 degrees F (just below soft-ball stage); don't overcook.
  2. Immediately remove saucepan from heat, stir in the chilled butter, then the peanut butter and vanilla until smooth. Pour mixture into prepared pan. Set aside in a cool, dry place, and let fudge set.
  3. Before the fudge cools completely, cut into desired shapes. Set shapes aside to cool completely. Store fudge in an airtight container up to 1 week.
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