Prep 20 mins
Cook 4 mins
This recipe is very simple, but if you do not know how to make candy then please follow instructions precisely. I have altered the instructions after a few reviews that it was crumbly. This is not the recipes fault, it is inexperience. Proper candy making is about temperatures. 4 minutes of boiling (from the time the first small bubbles form) bring this candy up to proper fudge/softball temperature as long as you are cooking over medium heat. When in doubt, use a thermometer.
- 4 cups granulated sugar
- 1 cup milk
- 2 cups peanut butter
- 1 tablespoon butter
- 1 tablespoon vanilla extract
- Prepare a 9x11 glass dish by buttering the bottom.
- In heavy bottom sauce pan combine sugar and milk.
- Measure and set aside remaining ingredients.
- Cook over MEDIUM HEAT (temperature too high will cause it to reach temperature sooner and lead to overcooking) stirring occasionally till it comes to a boil then stir constantly.
- Let boil for 4 minutes EXACTLY, over cooking leads to crumbly fudge as it has moved past softball stage and into softcrack (measure from the first sight of littlest bubbles or use a thermometer - softball stage) I use a stop watch. Remove from heat.
- Stir in remaining ingredients till all melted and smooth.
- Pour into prepared dish and refrigerate until firm.
ok, thru trial and error I learned a few important lessons, 3rd time's the charm, right? FIRST - make this in a pot that can hold 3-4 times the volume of the sugar/milk you put into it! Once it starts to boil it expands quite a bit and foams up quickly, I had a burnt/sticky/sugary mess the first time around. SECOND - soft ball stage according to my thermometer is actually 235 degrees, not 260! if you go until 260 you will have a peanut-butter beach (literally sandy and dry).
THIRD- the timing for the fudge of exactly 4 minutes (as soon as it starts to bubble/boil) is right on, so really, don't bother with the thermometer. At 4 mins mine was at 233, so i decided to go to 235 (another 40 secs) and I wish I wouldn't have!
I cut the sugar down to 3 cups and used evap. milk, as that's what I had on hand. Besides going 40 seconds over (which was my fault & it made it just a *tad* dry), this fudge is delicious! SMOOTH, smooth smooth and plenty sweet without masking the peanut butter flavor (if you lessen the sugar).
thanks so much for the recipe, will definitely be making it again!
'nuff said :) (just an addition, this was not crumbly for us, it was firm & held together well) Made again tonight and added a bit of cocoa to the (melted) butter=chocolate peanut butter. This is just a great, no-fail recipe!
This was by far the easiest peanut butter fudge I have ever made. I do have a candy thermometer, but found that it takes more time to measure the temp that way, and by the time it would read I would have burned it. So I simply followed the directions exactly. As soon as I seen one bubble I set the time and four min later took it directly off the heat. I mixed the other 2 ingredients and poured into the pan. I used wax paper to line the pan instead of butter. The fudge came out perfectly the first time. Thanks for such a yummy and EASY recipe.
Mommy of 2