Ingredients
1/2 cup butter salted or unsalted
2 cup brown sugar lightly packed
1/2 cup whole milk can use any milk
1 cup creamy peanut butter (not natural)
2 teaspoons vanilla extract
3 cups powdered sugar
Instructions
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In a medium saucepan, melt butter over medium heat.
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Stir in brown sugar and milk. Bring it to a boil. Allow mixture to boil for 2 minutes untouched. Remove from heat and stir in vanilla and peanut butter.
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Add powdered sugar to a mixing bowl/mixer. Pour hot mixture over powdered sugar and beat until smooth.
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Pour into greased 8×8 pan. Smooth with a piece of parchment paper and refrigerate until solid (about 1 hour).
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Cut into 1″ squares and share!
Tips
Make Fudge in the Microwave
- Combine butter and peanut butter in a microwavable bowl covered with a paper towel to prevent spatter. Microwave on high for 2 minutes.
- Stir and continue to microwave for 2 more minutes.
- Add remaining ingredients into the peanut butter mixture and stir until batter is smooth.
- Pour into greased pan and smooth with parchment paper.
Use a cookie cutter to create fun shapes!Use any pan you have – 9″, multiple loaf pans, etc. It will change the thickness of the fudge.
Variations
- Swirl it into chocolate fudge
- Add nuts
- Add marshmallows
- Add chocolate chips
- Cover in melted chocolate to make Buckeye Fudge – seriously, it tastes exactly like Buckeyes!
- Make it dairy free by substituting coconut milk
How to Store Fudge
- Room temperature in an airtight container up to a month.
- Refrigerate in an airtight container. Bring to room temperature to enjoy.
- Freeze wrapped in wax paper and sealed in a ziplock bag inside an airtight container to prevent freezer odor from seeping in. Freeze for up to 6 months. To thaw, simply remove the fudge from your freezer and bring it to room temperature before opening.