Favourite Peanut Butter Fudge
Submitted by cool_chic99
No-cook peanut butter fudge with chunky peanut butter, corn syrup, dry milk powder, and chopped peanuts for added crunch. Skips the candy thermometer and the soft-ball stage entirely.
YIELD
24 servingsPREP
15 minCOOK
15 minREADY
40 minMost fudge recipes require boiling sugar to a precise soft-ball temperature, and one degree off can wreck the batch. This peanut butter version cheats the science. Powdered sugar mixed with dry milk powder takes the place of cooked syrup, giving you the same set without the candy thermometer drama.
The only heat involved is gently melting butter and chunky peanut butter together in a double boiler. Off the heat, corn syrup, water, and vanilla go in, then the powdered sugar and milk powder mix in two stages so it incorporates smoothly without lumps. Chopped peanuts get folded in last for that signature double-peanut crunch.
Press into a buttered 8-inch square pan, let it firm up, and cut into squares. The texture sits between traditional cooked fudge and a chewy peanut butter cup. It’s a great recipe for kids learning to make candy because there’s no boiling sugar to get burned by.
Pro Tips
- Sift the powdered sugar and dry milk together first, this prevents lumps in the finished fudge
- Add the dry mixture in two stages and beat well between additions for the smoothest texture
- Use chunky peanut butter for built-in texture, then the chopped peanuts add even more crunch
- Chill the pan in the refrigerator for cleaner cuts, then bring to room temperature to serve
Variations
Ingredients
Directions
In top of double boiler, combine butter and peanut butter and melt.
Sift together sugar and dry powdered milk; set aside.
Add corn syrup, water, and vanilla to the peanut butter mixture.
Stir in about half the dry ingredients, blend well, then add the remaining dry ingredients.
Blend until very smooth. Stir in chopped peanuts.
Turn into a buttered 8 inch square pan.
Cut into squares.
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