Calling all peanut butter fudge lovers! This homemade peanut butter fudge recipe is perfect for those who have a sweet tooth as it is made with evaporated milk instead of sweetened condensed milk.
- 2 cups granulated white sugar (400g)
- 2/3 cup evaporated milk shake well before pouring (160ml)
- 3/4 cup creamy peanut butter or crunchy peanut butter (210g)
- 4 Tablespoons unsalted butter cut into 4 pieces and softened to room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Non stick cooking spray
- Make sure to prepare your work surfaces and have your ingredients measured out and ready to go. This will prevent any kitchen mishaps such as your fudge going past the soft ball stage.
- Before your saucepan is placed on the stove, pour in the evaporated milk and granulated sugar, making sure that they don’t touch the walls of the saucepan.
- Next place the saucepan on a medium heat and stir occasionally using the wooden mixing spoon. Take care not to spill onto the walls of the saucepan (if sugar and milk do touch the sides you can use a damp pastry brush to wipe the sides clean before the mixture starts to boil).
- When the mixture reaches a boiling state and the sugar has dissolved (the flame should still be kept on medium heat to lessen the chance of burnt fudge) use the candy thermometer until you see a reading of 234-237°F (112-114°C) – also known as the soft ball stage.
- You can test this by taking a small bit of the fudge mixture from a toothpick and putting it into a clear glass of cold water. If the mixture is ready then a small ball of fudge should form. This is known as the cold water test.
- Upon reaching the required temperature, immediately remove the pan from the heat and place it onto a heatproof matt. Stir and combine all the other ingredients (peanut butter, unsalted butter, vanilla extract and salt) being careful not to touch the side of the pot. Stir until the mixture is smooth (excusing the crushed peanuts depending on the peanut butter type chosen) and the butter and peanut butter has melted into the fudge mixture.
- Once combined, pour the fudge mixture into the prepared and lined baking tray and allow your old fashioned peanut butter fudge to cool at room temperature for 3 hours before moving it the refrigerator for a further 4 more hours to fully set. If you are feeling fancy, why add some tempered chocolate drizzle on top of the fudge.
- Finally, cut your fudge into the desired serving size and store in an airtight container.