Peanut Butter Fudge
- Level: Easy
- Yield: 1 (12 1/2 by 9 1/4-inch) sheet or 16 (2-inch) squares
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 2489
- Total Fat
- 78
- Saturated Fat
- 28
- Carbohydrates
- 443
- Dietary Fiber
- 5
- Sugar
- 430
- Protein
- 28
- Cholesterol
- 79
- Sodium
- 1429
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
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
Directions
- 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.
- 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.
- 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.