Ingredients (for 3 double batches)
12 cups (24 sticks) unsalted butter
12 cups granulated sugar
1 can (48 oz) evaporated milk
6 cups creamy peanut butter
3 tablespoons vanilla extract
Optional: 6 cups chopped peanuts or chocolate chips for texture
This yields a huge amount, so you’ll need very large pots or make it in parts.
Instructions
Prepare the pan:
Line a very large baking pan (or two 9×13 pans per double batch) with parchment paper or lightly grease.
Combine butter, sugar, and milk:
In a large heavy-bottomed pot, melt butter over medium heat.
Stir in sugar and evaporated milk until fully combined.
Boil the mixture:
Bring to a rolling boil over medium-high heat, stirring constantly.
Boil for 5 minutes while stirring—do not walk away, as sugar can burn.
Add peanut butter and vanilla:
Remove from heat.
Quickly stir in peanut butter and vanilla extract until smooth and fully blended.
If using, fold in peanuts or chocolate chips now.
Pour into pan:
Immediately pour fudge into prepared pan(s) and spread evenly.
Cool and set:
Let fudge cool at room temperature for 2–3 hours, or refrigerate for faster setting.
Cut and serve:
Once firm, lift fudge from pan using parchment paper and cut into squares.
💡 Tips for a huge batch:
If your pot isn’t big enough, split the batch into 2 or 3 pots and follow the same steps.
Stir constantly when boiling—this prevents burning and grainy fudge.
For extra smooth fudge, don’t skimp on the rolling boil; that’s what gives it the perfect texture.
