She Strengthens

Effortless Peanut Butter Fudge Recipe

No-Fuss Fudge Making

Making fudge can be intimidating, especially when precise temperatures are involved. However, this recipe eliminates the need for a candy thermometer, making it a breeze to prepare.

The Magic Ingredients

To ensure success, it’s crucial to choose the right peanut butter. Avoid natural or fancy peanut butters, as they won’t yield the desired results. Instead, opt for a commercial brand like Jif or Skippy.

Yields and Difficulty

This recipe yields 64 pieces of fudge and is considered easy to make. The total preparation and setting time is approximately 40 minutes, plus 2 hours for the fudge to set.

Ingredients

• 4 tablespoons unsalted butter (1/2 stick), plus more for coating the baking dish
• 1 teaspoon vanilla extract
• 2 cups packed light brown sugar
• 1/2 cup heavy cream
• 1 cup creamy peanut butter (such as Jif or Skippy)
• 1 3/4 cups powdered sugar, sifted
• 1/2 cup roasted, salted peanuts, coarsely chopped

Preparing the Fudge

Step 1: Prepare the Baking Dish

Cut a 22-inch-long piece of parchment paper and fold it to measure 8 inches wide. Coat an 8-by-8-inch baking dish with butter and line it with the parchment paper, ensuring a smooth fit.

Step 2: Mix the Ingredients

Heat the butter and vanilla in a medium saucepan over medium heat until the butter melts. Stir in the brown sugar and cream, bringing the mixture to a full boil. Continue boiling for 2 minutes, then stir in the peanut butter until smooth. Remove from heat and let cool for exactly 5 minutes.

Step 3: Beat in the Powdered Sugar

Transfer the mixture to a stand mixer fitted with a paddle attachment. Gradually add the powdered sugar until fully incorporated, resulting in a slightly curdled and sandy texture.

Step 4: Assemble and Set

Scrape the mixture into the prepared baking dish and pat into an even layer. Blot excess oil with a paper towel and sprinkle the peanuts evenly over the top. Fold the excess parchment paper over the fudge, pressing the peanuts into the fudge and flattening the surface. Let the fudge cool at room temperature for 2 hours.

Step 5: Cut and Serve

Remove the fudge from the pan by gripping the parchment paper and pulling it out. Transfer the fudge to a cutting board and cut into 64 (1-inch) pieces. Enjoy immediately, or store in an airtight container at room temperature for up to 3 days.