Prep 5 mins
Cook 5 mins
So simple to make and so delicious, this fudge sets to the perfect texture without a candy thermometer, if you prefer a less sweeter fudge then reduce the confectioners sugar down a few tablespoons, full-fat milk may be replaced for the half and half cream but the fudge will not be as creamy --- I have made this fudge a number of times, you will *love* it!
- Sift the confectioners sugar to avoid any small lumps in the fudge; set aside.
- Melt the butter in a medium heavy saucepan over medium heat.
- Stir in the brown sugar and half and half cream; bring to a boil stirring to combine all ingredients.
- Once the mixture is at a full boil allow to boil for 2 minutes.
- Remove from heat and stir in vanilla and peanut butter until smooth.
- Stir in the sifted confectioners sugar until combined (this may take a few minutes).
- Pour into an 8 x 8-inch pan.
- Chill until firm.
- Cut into small squares.
My husband liked it and he is not a fudge fan at all. I forgot I wanted to increase the half-and-half since others said it was a bit crumbly but still added at the end and it turned out great. Am trying this with chocolate so we'll see how it turns out. Use a whisk to stir in the powdered sugar, makes it very smooth.
This recipe is 5 star delicious, but the texture is what I'm not crazy about. These ended up very crumbly, even though I reduced the confectioners' sugar down to 2.5 cups. I waited until these were at room temperature (from the fridge) before attempting to cut. I followed the recipe exact, so I'm not sure why the texture wasn't more fudge-like. The mixture did not "pour" into the pan, it sort of had to be pressed into it. As a peanut butter candy these are yummy, but I can't say it's like fudge. Thanks! (P.S. I topped these with melted chocolate chips because I love peanut butter and chocolate!)