Old-Fashioned Peanut Butter Fudge

There is something deeply nostalgic about traditional, melt-in-your-mouth Old-Fashioned Peanut Butter Fudge. Unlike marshmallow-creme variations, true old-fashioned stovetop fudge relies on boiling sugar, butter, and milk to a precise soft-ball stage, creating a rich, dense, and velvety texture that cuts into clean, decadent squares.

Ingredients

• 2 cups Granulated Sugar
• 1/2 cup Milk (whole milk works best for rich results)
• 1/2 cup (1 stick) Unsalted Butter
• 3/4 cup Creamy Peanut Butter (traditional commercial peanut butter like Jif or Skippy yields the smoothest texture)
• 1 tsp Pure Vanilla Extract
• A pinch of Salt (if using salted butter, you can omit this)

Step-by-Step Instructions

1. Prep the Pan: Line an 8×8-inch baking pan with parchment paper or heavy-duty aluminum foil, leaving an overhang on the sides for easy removal later. Lightly grease it with a bit of butter or non-stick spray.
2. Combine Sugar, Milk, and Butter: In a heavy-bottomed saucepan, combine the granulated sugar, milk, and butter. Place over medium heat, stirring continuously until the butter melts and the sugar completely dissolves.
3. The Boil: Bring the mixture to a rolling boil. Once it is boiling vigorously, stop stirring to prevent crystallization. Let it boil for about 2 to 3 minutes (or until it reaches the soft-ball stage on a candy thermometer, about 234°F to 238°F / 112°C to 114°C).
4. Remove from Heat and Stir: Immediately remove the pan from the heat source. Quickly stir in the creamy peanut butter, vanilla extract, and pinch of salt. Beat vigorously with a wooden spoon or spatula until the mixture becomes smooth, glossy, and slightly thickens.
5. Pour and Set: Instantly pour the warm fudge mixture into your prepared 8×8-inch pan, smoothing out the top with a spatula.
6. Cool and Slice: Let the fudge cool completely at room temperature (you can pop it into the refrigerator for about 1 hour to firm it up faster). Use the parchment overhang to lift the block of fudge out of the pan, then slice it into neat squares with a sharp knife.

Pro-Tips for Success

• Work Quickly: Old-fashioned stovetop fudge sets up fast once the peanut butter is mixed in. Have your pan ready and waiting before you take the pot off the burner!
• Storage: Keep your peanut butter fudge in an airtight container at room temperature for up to a week, or store it in the refrigerator for up to 3 weeks (layer parchment paper between squares to keep them from sticking).