Ingredients:
1 cup (250g) unsalted butter
1 cup (240 ml) milk
3 cups (600g) granulated sugar
1 cup (250g) creamy peanut butter
1 teaspoon vanilla extract
3 cups (360g) powdered sugar (icing sugar)
A pinch of salt (optional, enhances flavor)
🍳 Equipment:
Medium saucepan
Wooden spoon or spatula
Mixing bowl
8×8 inch square pan
Parchment paper
👨🍳 Instructions:
Step 1: Prepare the Pan
Line your baking pan with parchment paper.
Leave some paper hanging over the edges so you can easily lift the fudge out later.
Step 2: Cook the Base
In a saucepan, add:
Butter
Milk
Granulated sugar
Turn heat to medium and stir continuously.
👉 Keep stirring until everything melts and becomes smooth.
Step 3: Boil the Mixture
Once it starts boiling, let it boil for 2–3 minutes.
Stir constantly so it doesn’t burn.
⚠️ Don’t overcook, or the fudge will become too hard.
Step 4: Add Peanut Butter & Vanilla
Remove from heat.
Immediately add:
Peanut butter
Vanilla extract
Stir until smooth and creamy.
Step 5: Add Powdered Sugar
Gradually add powdered sugar while mixing.
Stir well until the mixture becomes thick and smooth.
Step 6: Set the Fudge
Pour the mixture into your prepared pan.
Spread evenly with a spatula.
Step 7: Cool & Cut
Let it cool at room temperature for 2–3 hours
OR
Refrigerate for about 1 hour for faster setting.
Once firm, lift it out and cut into squares (like in your picture).
💡 Tips for Perfect Fudge:
Use creamy peanut butter for smooth texture.
Stir constantly while cooking to avoid burning.
Don’t overboil — timing is very important.
If too soft → chill longer
If too hard → next time boil less