Peanut Butter Squares

Four ingredients. No oven. This is candy-making at its most stripped-down: sugar and evaporated milk cooked to soft ball stage, then peanut butter and marshmallow creme stirred in until smooth. Pour it into a pan, cool, cut, done.

The 238°F (114°C) soft ball stage is the only tricky part, and a candy thermometer takes the guesswork out. At that temperature, the sugar syrup is concentrated enough to set into a firm but slightly chewy fudge when cooled. Go too low and the squares stay sticky. Go too high and they turn grainy and hard.

Evaporated milk is the specific call here, not regular milk. It’s thicker, richer, and has a slightly caramelized flavor from the canning process. It also handles high heat without curdling the way fresh milk would.

Marshmallow creme does two things: it adds a fluffy sweetness and it keeps the texture smooth and slightly soft rather than crumbly. Combined with the peanut butter, it creates squares that taste like a cross between peanut butter fudge and a fluffernutter.

Kitchen Tips

• Stir constantly while cooking the sugar and milk. The bottom scorches fast on high sugar mixtures
• Use a candy thermometer and don’t guess. The difference between 235°F (113°C) and 245°F (118°C) is the difference between soft and rock hard
• Work quickly once you add the peanut butter and marshmallow creme. The mixture sets fast as it cools
• Cut into 1-inch squares while still slightly warm. Fully cooled fudge can crack under a knife

Variations

• Chocolate swirl: Drizzle melted chocolate over the top before the squares set for a marbled finish
• Crunchy version: Use chunky peanut butter for peanut pieces in every bite
• Salted fudge: Sprinkle flaky sea salt over the top immediately after spreading into the pan