Craving some incredibly creamy fudge with peanuts? This peanut butter fudge recipe is quick & easy to make. So keep on reading!
Taste and Occasion
Treats like this are really dangerous. Because you can't stop snacking on them. The peanut butter fudge is wonderfully creamy and "melt-in-your-mouth" smooth. And of course pretty, pretty sweet…. Who is currently on a diet should look away or quickly click on 😉 !
If you like caramel and peanut butter, you must try the easy peanut butter fudge recipe soon. Well, reading through the ingredients, you might get a little sugar shock at first. But that shouldn't stop you from making peanut butter fudge yourself - sometimes you just need some really luscious soul food, am I right? And a bite of my fudge with peanut butter really makes you happy.
Ingredients
Background: Fudge is something like the soft alternative to toffee. Not one of those teeth-pulling candies I used to get after a visit to the hairdresser. But tenderly melting instead. So brilliant 😉 . My peanut fudge recipe is super easy. Also, since it's peanut butter fudge without condensed milk, you don't need any unique extra ingredients.
Often, making fudge and the like is a rather complicated affair. Typically, sugar, butter, milk, and possibly cream must be heated for this purpose and, depending on the recipe, continue cooking for up to half an hour at a precisely controlled temperature. Namely 234°F/112°C to 241°F/116°C. A bit like caramel cream. But I didn't use a tempering device for my peanut butter fudge, nor did I spend half an hour fiddling with the mass of the peanut confection. Didn't take away from the flavor. On the contrary!
How to make the Peanut Butter Fudge
Let's get started: Line a square baking pan (about 8 in/20 cm by 8 in/20 cm or slightly larger) with foil and set aside. Then, melt the regular butter in a saucepan over medium heat and add the brown sugar as well as the milk and mix everything roughly.
Now bring the mixture to a simmer for about three minutes, absolutely without stirring further! Remove the saucepan from the heat and stir in the peanut butter vigorously until no chunks remain. After this, place the sifted powdered sugar in a large bowl with the vanilla bean or vanilla extract. Pour the warm butter-sugar mixture on top of the powdered sugar and mix everything with a wooden spoon until you get a relatively homogeneous cream is formed.
It's time to pour the mixture immediately into the mold, top with chopped peanuts if desired, and let cool for about 10 minutes. Then, place it in the refrigerator for at least another 1.5 hours. In the end, turn the fudge out of the mold and cut it into pieces with a sharp knife. Store in a tin in the refrigerator or freezer. It tastes best well chilled. Enjoy your little "sin"!
Top Tip
By the way: It's best to store the bites in the refrigerator or the freezer. They taste especially delicious when they are really cold - but they still remain creamy.
Recipe Card
Peanut Butter Fudge
Ingredients
- 120 grams (½ cup) butter
- 120 milliliters (8 tablespoons) milk
- 400 grams (1 ⅘ cups) brown sugar
- 200 grams (⅘ cup) peanut butter, crunchy or smooth
- ½ teaspoon vanilla paste, or pulp of ½ pod
- 250 grams (2 cups) powdered sugar
- peanuts, optional for topping
Instructions
- Line a square baking pan (about 8 in/20 cm by 8 in/20 cm or slightly larger) with foil and set aside. Melt the regular butter in a saucepan over medium heat. Add the brown sugar and the milk and mix everything roughly. Then bring the mixture to a simmer for about three minutes, absolutely without stirring further!
- Remove the saucepan from the heat and stir in the peanut butter vigorously until no chunks remain.
- Place the sifted powdered sugar in a large bowl with the vanilla bean or vanilla extract. Pour the warm butter-sugar mixture on top of the powdered sugar and mix everything with a wooden spoon until a relatively homogeneous cream is formed.
- Pour the mixture immediately into the mold, top with chopped peanuts if desired, and let cool for about 10 minutes. Then place it in the refrigerator for at least another 1.5 hours. Turn fudge out of the mold and cut it into pieces with a sharp knife. Store in a tin in the refrigerator or freezer. It tastes best well chilled.
Ingredient substitutions
Variations
By the way, the recipe was inspired by Sophie Dahl, who has several cookbooks available in German. Enjoy the easy fudge with peanut butter! Or try one of my other delicious snack recipes.
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