Remove from the heat and quickly stir in the peanut butter and vanilla extract until smooth. Cook, stirring constantly, until mixture registers 230° on a candy thermometer, 2 to 2 1/2 minutes. Bring to a boil, stirring constantly, over medium heat. Step 2 Combine the sugar, milk, and salt in a medium saucepan.Grease the paper with nonstick cooking spray. Step 1 Line an 8-by-8-inch baking pan with parchment paper, leaving a 2-inch overhang on all sides.Press down with a sharp kitchen knife (not a serrated knife) without sawing back and forth. The trick to even slices of fudge? Patience! Let it cool completely-at least 2 hours-before cutting. This is just the right temperature for fudge: As it sets, it will stay soft but be firm enough to slice it. The first stage happens at about 230°, when the melted sugar looks like threads as it is dripped from a spoon. Gift this fudge to the peanut butter lovers in your family-just don't be surprised if they ask for it every year!Īs melted sugar cooks, it passes through different stages on its way from liquid to hard candy. The chocolate drizzle is optional here, but if using, be sure to add it after slicing the fudge so it doesn't break off once set. The secret to great fudge is to get your pan fully prepped before cooking the sugar mixture you want to be ready to pour the moment it's ready so you get soft fudge and not chewy caramel. Make it around the holidays as a Christmas dessert and it'll feel as special as decorating the tree or kissing under the mistletoe (call it a sweet Christmas tradition). Why don't sweet treats like peanut butter fudge make it into our rotation of easy no-bake desserts more often? Even though it's made from ingredients you probably already have in your pantry and takes no time to throw together, homemade fudge just feels more special.
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