Melt-in-your-mouth, sweet, peanut-y fudge that really couldn’t be easier to make. When you bite into a piece, it sort of shatters in a sugary explosion and yes, a tiny piece goes a long way despite the fudge being pretty addictive! This is not a soft fudge, it’s made with sugar cooked to the point where it sets firm but not super hard. No bothering with technicals of candy-making though, I promise. Let’s make fudge!

This recipe comes from Casserole Chrissy (via an old cookbook which are the best cookbooks!) and I loved that there was no soft-ball stage to worry about, unlike when I made this traditional chocolate fudge. The milk and sugar is simply boiled well, peanut butter stirred in and that’s pretty much it! It begins to harden almost as soon as you pour it into the pan though, so work quickly!

The fudge is sweet, definitely, sweeter than most things I usually make and eat. But since sugar is the reason it sets, there’s really no getting around it. Cut smaller pieces and you’re good to go! I halved the original recipe and added a bit of salt as well to make a more manageable portion and a sweet-salty fudge.

While the fudge sets at room temperature and can be stored that way too (in an airtight tin), humidity will cause it to soften a bit so depending on the weather where you are, keep it in the fridge after a day to make sure it retains its texture. It won’t become super hard in the fridge, don’t worry.

There’s something nostalgic about this fudge and I hope you have fun with it like I did!

Peanut Butter Fudge

Super easy, no-fuss, smooth peanut butter fudge

Prep Time: 5

Cook Time: 5

Total Time: 10

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Ingredients

1 cup caster sugar (190 gms)
1/2 cup whole milk (125 ml)
1/2 tsp vanilla extract
1/3 cup creamy unsweetened peanut butter (90 gms)
Generous pinch of salt

Instructions

Line a shallow 8.5x6.5 inch pan with non-stick baking paper. For thicker pieces, use a 9x5 loaf tin.
In a small saucepan, combine the milk and sugar. Set it on low heat, stirring continuously till the milk comes to a vigorous boil, 2 to 3 minutes. Let it boil for another 2 to 3 minutes (keep stirring and scraping down the sides and making sure it's not sticking at the base).
Take the saucepan off the heat and stir in the vanilla, peanut butter and salt. Use a silicone spatula or wooden spoon to mix till smooth and thoroughly combined.
Pour immediately into the prepared tin and quickly smoothen the top because the fudge will start setting almost immediately. Let it rest undisturbed and uncovered at room temperature for about 3 hours. Once completely cooled, the fudge would have hardened.
Slice into 18 small pieces (it's sweet so tiny servings are best!) and store in an airtight tin at room temperature. I prefer to keep it in the fridge after two days (especially if the weather is humid which could cause the fudge to soften a bit) where it will last for about two weeks , but in cooler weather, it can be stored at room temperature for a week or so. Happy eating!