Peanut Butter Fudge

How to Make Peanut Butter Fudge

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1. Line a 20 cm square tin with baking paper, leaving an overhang on two sides.

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2. Put the sugar, evaporated milk and butter in a large heavy saucepan over medium heat and stir until the sugar dissolves.

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3. Bring to the boil, then boil for 5 minutes, stirring constantly, until it reaches about 112°C / 234°F on a sugar thermometer.

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4. Take the pan off the heat and beat in the peanut butter, marshmallow creme, vanilla and salt with a wooden spoon until smooth and glossy.

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5. Pour the fudge into the tin quickly and smooth the top.

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6. Let it cool at room temperature for 2 hours, until set, then lift out with the paper and cut into 36 squares.

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Tips for Making Peanut Butter Fudge

• Stir constantly while it boils. Fudge scorches fast, and burnt sugar cannot be rescued.
• Use a standard peanut butter, not a natural one. The oil in natural peanut butter separates and leaves greasy, crumbly fudge.
• Work quickly once the peanut butter is in. Fudge starts to set as it cools and needs to go in the tin while it is still pourable.

What to Serve with Peanut Butter Fudge

• A glass of cold milk
• A cup of coffee
• Vanilla ice cream

Storing & Reheating Peanut Butter Fudge

Keeps in an airtight container at room temperature for up to 1 week. Freeze for up to 3 months.

Peanut Butter Fudge FAQ: Common Questions

Peanut Butter Fudge Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.