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Super easy, no-fuss, smooth peanut butter fudge

Peanut Butter Fudge

Super easy, no-fuss, smooth peanut butter fudge
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
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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!

Notes

*The sugar is what makes the fudge set, so reducing the quantity or using substitutes will affect the end texture.
*Recipe from Casserole Crissy