Celebrate National Peanut Butter Fudge Day (November 20th) with this simple, no-fail recipe! Using parchment paper is key for easy lifting and perfect squares.
📝 Ingredients
1 \frac{1}{2} cups (300g) granulated sugar
\frac{2}{3} cup (160ml) evaporated milk (not condensed)
\frac{1}{2} teaspoon salt
2 tablespoons (30g) unsalted butter
1 teaspoon vanilla extract
1 \frac{1}{2} cups (270g) peanut butter chips (or a mix of chips and creamy peanut butter)
7 ounces (approx. 1 \frac{1}{2} cups) marshmallow fluff (or 2 cups mini marshmallows)
🥄 Equipment
8x8 inch baking pan
Heavy-bottomed saucepan
Wooden spoon or heat-proof spatula
Parchment Paper (The star of the show!)
👩🍳 Instructions
1. Prep the Pan
Line your 8x8 inch baking pan with a sheet of parchment paper. Make sure the paper extends up the sides of the pan; this will create "handles" for easy removal later.
2. Cook the Base
In the heavy-bottomed saucepan, combine the sugar, evaporated milk, salt, and butter.
Bring the mixture to a full, rolling boil over medium heat, stirring constantly to dissolve the sugar.
Once it reaches a full boil, stop stirring and let it boil for exactly 4 \frac{1}{2} minutes. A candy thermometer is not needed for this recipe.
3. Finish the Fudge
Remove the pan from the heat.
Immediately add the vanilla extract, peanut butter chips, and marshmallow fluff.
Stir vigorously and quickly until all the ingredients are fully melted and the mixture is smooth and glossy. Work fast, as the fudge will start to set.
4. Set the Fudge
Pour the fudge mixture into the prepared pan and quickly spread it evenly with a spatula.
Let the fudge cool completely at room temperature for at least 2-3 hours, or chill in the refrigerator for about 1 hour to speed up the process.
5. Cut and Serve
Once the fudge is firm, use the parchment paper "handles" to lift the entire block of fudge out of the pan.
Peel the parchment paper away from the fudge.
Cut the fudge into 1-inch squares. Store in an airtight container at room temperature for up to one week.
Would you like some ideas for a peanut butter fudge topping or mix-in, like sprinkles or chopped peanuts?