Here’s a delicious and reliable Peanut Butter Fudge recipe — plus quantities adjusted for 3 double batches (so 6 batches total). Perfect for sharing at holidays, bake sales, or gifts!
🥜🍬 Classic Peanut Butter Fudge
🧾 Single Batch Ingredients:
-
2 cups granulated sugar
-
1/2 cup milk
-
1 1/3 cups creamy peanut butter
-
1 tsp vanilla extract
🔁 For 3 Double Batches (6x the recipe):
-
12 cups granulated sugar
-
3 cups milk
-
8 cups peanut butter (that’s 2 quarts or 64 oz)
-
6 tsp vanilla extract (2 tbsp)
⚠️ Tip: If your pot can’t handle this volume, split it into two or three separate batches to avoid burning or uneven texture.
👩🍳 Instructions (same for single or large batch):
-
Prep a large pan:
-
Use a 9×13-inch pan for a single batch.
-
For 6 batches, you’ll need 3 full 9×13 pans (or similar large pans).
-
Line with parchment paper or butter the pans well.
-
-
Boil sugar & milk:
-
In a large heavy-bottomed pot, bring sugar and milk to a boil over medium heat, stirring constantly.
-
Once boiling, stir continuously for 2–3 minutes (do not overcook or it may crystallize).
-
-
Add peanut butter & vanilla:
-
Remove from heat.
-
Immediately stir in peanut butter and vanilla until smooth and fully combined.
-
-
Pour & set:
-
Pour quickly into prepared pans and smooth the top.
-
Let cool at room temperature until firm (about 1–2 hours), or refrigerate to speed it up.
-
-
Cut & store:
-
Cut into small squares once set.
-
Store in an airtight container at room temp for up to a week, or freeze for longer storage.
-
📝 Tips:
-
Use creamy peanut butter like Jif or Skippy for best texture.
-
For a softer fudge, reduce sugar slightly or add 1–2 tbsp butter.
-
Avoid overcooking — it can cause graininess.
-
You can swirl in melted chocolate or sprinkle crushed peanuts on top before it sets.
Would you like a microwave version, a chocolate-peanut butter swirl, or nut-free option?
