Peanut Butter Fudge

Category: Cookies & Candies


2 tablespoons unsalted butter, chilled, plus more for pan
3 tablespoons light corn syrup
1 cup granulated sugar
3/4 cup packed light-brown sugar
3/4 cup ilk
1/2 teaspoon salt
Pinch baking soda
6 tablespoons creamy peanut butter
1 teaspoon pure vanilla extract


Lightly butter an 8 by 8 by 2-inch pan and line bottom with parchment paper of plastic wrap; set aside. In a medium heavy-bottomed sausepan, combine corn syrup, both sugars, milk, salt, and baking soda. Bring to a boil over medium-high heat, stirring occasionally. Insert a candy thermometer. Cook, stirring frequently, until temperature registers 236 degrees F (just below soft-ball stage; DON'T OVERCOOK! Immidiately remove saucepan from heat, stir in the chilled butter, then the peanut butter and vanilla until smooth. Pour mixture into prepared pan. Set aside n a cool, dry place, and let fudge set. Before the fudge cools completely, cut into desired shapes. Set shapes aside to cool completely. Store fudge in an airtight container up to 1 week.

Temperature: 236°

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