🥜 Peanut Butter Fudge (3 Double Batches = 6x Recipe)
✅ Ingredients
6 cups sugar
1½ cups milk
1½ cups butter
3 cups peanut butter (creamy works best, but chunky is fun too)
6 tsp vanilla extract
👩🍳 Instructions
Prep your pan
Line two 9×13-inch pans with parchment paper or lightly butter them. (This makes removal way easier later.)
Cook the base
In a large heavy-bottom pot, combine sugar, milk, and butter.
Bring to a boil over medium heat, stirring constantly.
Boil + time it
Once it hits a rolling boil, boil for 2½–3 minutes, still stirring so it doesn’t scorch.
Add peanut butter + vanilla
Remove from heat. Stir in peanut butter and vanilla until smooth and glossy.
Pour + set
Quickly pour into prepared pans and spread evenly.
Let set at room temp for about 2 hours (or fridge for faster setting).
Slice & enjoy
Cut into squares once firm. Try not to eat half the pan immediately 😅
🔥 Pro Tips
Use a BIG pot – this batch gets bubbly and rises fast.
Candy thermometer option: Cook to about 234–236°F (soft-ball stage) if you want ultra-consistent texture.
Add-ins (optional): mini marshmallows, chocolate chips, or a swirl of Nutella on top.
Storage: Airtight container, room temp for 3–4 days or fridge up to 2 weeks. Freezes great too!
Want me to scale this for a huge event (like 50+ people) or turn it into a chocolate-peanut-butter swirl fudge version?
