Caitlin Bensel
Why don’t sweet treats like peanut butter fudge make it into our rotation of easy no-bake desserts more often? Even though it’s made from ingredients you probably already have in your pantry and takes no time to throw together, homemade fudge just feels more special. Make it around the holidays as a Christmas dessert and it’ll feel as special as decorating the tree or kissing under the mistletoe (call it a sweet Christmas tradition). The secret to great fudge is to get your pan fully prepped before cooking the sugar mixture; you want to be ready to for the moment it’s ready so you get soft fudge and not chewy caramel. The chocolate drizzle is optional here, but if using, be sure to add it after slicing the fudge so it doesn’t break off once set. Gift this fudge to the peanut butter lovers in your family—just don’t be surprised if they ask for it every year!
What does “thread stage” mean?
As melted sugar cooks, it passes through different stages on its way from liquid to hard candy. The first stage happens at about 230°, when the melted sugar looks like threads as it is dripped from a spoon. This is just the right temperature for fudge: As it sets, it will stay soft but be firm enough to slice it.
How do you slice fudge?
The trick to even slices of fudge? Patience! Let it cool completely—at least 2 hours—before cutting. Press down with a sharp kitchen knife (not a serrated knife) without sawing back and forth.
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Yields:
16
servings
Prep Time:
0
hours
5
mins
Total Time:
2
hours
45
mins
creamy peanut butter
bittersweet chocolate chips
lightly salted roasted peanuts, chopped
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- Line an 8-by-8-inch baking pan with parchment paper, leaving a 2-inch overhang on all sides. Grease the paper with nonstick cooking spray. Set aside.
- Combine the sugar, milk, and salt in a medium saucepan. Bring to a boil, stirring constantly, over medium heat. Cook, stirring constantly, until mixture registers 230° on a candy thermometer, 2 to 2 1/2 minutes. Remove from the heat and quickly stir in the peanut butter and vanilla extract until smooth.
- Immediately pour the peanut butter mixture into the prepared pan and spread into an even layer. Let the fudge cool completely at room temperature until the bars are set, about 2 hours.
- Using the parchment paper handles, lift to remove the fudge from the pan. Cut the fudge into 16 squares.
- Place chocolate chips in a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate is almost smooth with some unmelted bits remaining. Remove the chocolate from the microwave. Stir until the residual heat fully melts the chocolate and the mixture is smooth (microwave an additional 15 seconds, if needed). Drizzle the fudge with melted chocolate and sprinkle with the peanuts. Let stand until chocolate is hardened, about 20 minutes.
Fudge can be stored in an airtight container in the refrigerator for up to 1 week.
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