Easiest Peanut Butter Fudge Recipe

This Peanut Butter Fudge is incredibly simple to make and yields a creamy, rich texture with only four ingredients. Using extra crunchy peanut butter adds a satisfying crunch, but you can customize it with any peanut butter you have on hand. Perfect for a quick treat or a gift, this recipe is ready in minutes and requires no fancy equipment.

Ingredients

• 2 cups sugar
• 1/2 cup milk
• 1 cup peanut butter (extra crunchy or smooth, as preferred)
• 1 teaspoon vanilla extract

Directions

1. Boil Sugar and Milk: In a medium saucepan, combine the sugar and milk. Bring to a boil over medium heat, stirring occasionally, and allow to boil for about 3 minutes, or until the sugar is completely dissolved. This will ensure the fudge has a smooth texture without any grittiness.
2. Add Peanut Butter and Vanilla: Remove the saucepan from heat and immediately add the peanut butter and vanilla extract. Stir continuously until the mixture is smooth and well-combined.
3. Pour and Cool: Pour the mixture into an 8×8-inch pan, spreading it evenly. Allow it to cool completely at room temperature or refrigerate to set faster.
4. Slice and Serve: Once fully set, slice into squares and serve.

Servings and Timing

• Servings: 16 pieces (based on cutting into small squares)
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes (plus cooling time)

Variations

• Chocolate Swirl: Melt 1/4 cup chocolate chips and drizzle over the fudge before setting. Swirl with a knife for a marbled effect.
• Nutty Addition: Add chopped peanuts on top for an extra crunch.
• Salted Peanut Butter Fudge: Sprinkle a pinch of flaky sea salt on top after pouring into the pan for a sweet and salty contrast.
• Low-Sugar Version: Substitute half the sugar with a sugar substitute designed for baking.

Storage and Reheating

• Storage: Store fudge in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.
• Freezing: Fudge can be frozen for up to 3 months. Wrap it tightly in plastic wrap and place in an airtight container.
• Reheating: Fudge doesn’t need reheating, but if you prefer it softer, let it sit at room temperature for a few minutes after removing from the refrigerator.

FAQs

1. Can I use natural peanut butter?
   Yes, but make sure to stir it well so the oils are evenly mixed before using.
2. How can I prevent the fudge from being gritty?
   Ensure the sugar is fully dissolved by boiling the sugar and milk for the full 3 minutes.
3. What can I use instead of milk?
   Evaporated milk or half-and-half can work as substitutes for a richer flavor.
4. Can I double the recipe?
   Yes, double all ingredients and use a larger pan to accommodate the increased volume.
5. Can I use a different nut butter?
   Yes, almond or cashew butter will work, though it may alter the taste slightly.
6. Why is my fudge too soft?
   If it didn’t set properly, try refrigerating it, as sometimes it needs extra time to firm up.
7. What size pan is best?
   An 8×8-inch pan is ideal for this recipe, but a 9×9-inch pan will also work with slightly thinner fudge pieces.
8. Can I use a microwave to make this fudge?
   For best results, use the stovetop, as microwaving can lead to inconsistent texture.
9. Can I use a sugar substitute?
   Yes, but use a substitute designed for baking, and note that it may slightly alter the texture.
10. How should I cut the fudge neatly?
    Use a sharp knife and clean it between cuts for tidy squares.

Conclusion

This Easiest Peanut Butter Fudge is a perfect recipe when you need a quick, satisfying dessert with minimal ingredients. It’s creamy, rich, and adaptable to various flavor additions. Whether you keep it classic or experiment with mix-ins, this fudge is sure to become a favorite go-to treat.

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