Crunchy Peanut Butter Fudge
This five-ingredient peanut butter fudge uses crunchy peanut butter for small peanut pieces throughout. It needs five minutes of cooking and no condensed milk or candy thermometer.
Ingredients
- 225 g unsalted butter cut into pieces
- 250 g crunchy peanut butter
- ¼ teaspoon salt
- 1 teaspoon vanilla paste
- 360 g powdered sugar
Instructions
- Line an 8-inch (20 cm) square pan with parchment paper, leaving enough overhang on two sides to lift out the fudge.
- Add the 225 g unsalted butter and 250 g crunchy peanut butter to a medium saucepan. Cook over medium heat, stirring until melted and combined. Bring to a gentle boil, stirring occasionally, then immediately remove from the heat.
- Stir in the ¼ teaspoon salt , 1 teaspoon vanilla paste, and 360 g powdered sugar while the mixture is warm. Continue stirring until fully incorporated with no dry pockets or powdered-sugar lumps.
- Transfer the mixture to the prepared pan and spread it into an even layer. Cool at room temperature for 2 hours, then refrigerate for 1 hour, or until firm enough to cut.
- Lift the peanut butter fudge from the pan using the parchment paper. Cut it into a 7 × 7 grid to make 49 small pieces.
Notes
Crunchy peanut butter: This is the tested type and gives the fudge its small peanut pieces; natural peanut butter was not tested.
Control the heat: Remove the saucepan as soon as the mixture reaches a gentle boil to avoid overheating the butter base.
Vanilla option: Replace the vanilla paste with the same quantity of vanilla extract if preferred.
Use the specified pan: A 20 cm square pan gives the tested thickness; a larger pan will produce thinner pieces and alter the cutting guide.
Nutrition
Calories: 92kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 37mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 115IU | Calcium: 3mg | Iron: 0.1mg
