A greased 11×13-inch baking pan for each double batch (or a larger pan for combined batches)
Combine Sugar and Milk
In your saucepan, combine:
2 cups of sugar
1 cup of milk
Stir well to dissolve the sugar before applying heat.
Bring to a Rapid Boil
Set the saucepan over medium-high heat. Bring the mixture to a rolling boil, stirring occasionally to prevent sticking. Once it reaches a rapid boil, allow it to cook for exactly 2 ½ minutes. Precision is key—overcooking can result in a grainy texture, while undercooking may leave your fudge too soft to set.
Add Vanilla and Peanut Butter
Remove the saucepan from the heat. Quickly stir in:
1 teaspoon of vanilla extract
2 cups of peanut butter
Mix until the peanut butter has completely melted and the mixture is smooth.
Pour and Set
Pour the mixture into the prepared greased pan. Spread it evenly with a spatula, ensuring a uniform thickness. Let the fudge cool at room temperature or in the refrigerator until fully set, which typically takes 1–2 hours.
Scaling Up for Three Double Batches
When making three double batches simultaneously:
Use a large stockpot to accommodate the increased volume.
Double the greased pans or use a large baking tray if you prefer to combine all batches into one.
Mix each batch thoroughly to ensure consistency across the larger quantity.
Pro Tips for Perfect Peanut Butter Fudge
Use High-Quality Ingredients: The flavor of your fudge will be influenced by the quality of your peanut butter and vanilla extract. Opt for natural or premium peanut butter and pure vanilla extract for the best flavor.
Avoid Overcooking: A candy thermometer can help ensure the mixture doesn’t exceed the ideal temperature. The sweet spot for fudge is between 234°F and 240°F (soft-ball stage).
Customize Your Fudge: For a fun twist, consider adding mix-ins like:
Chocolate chips
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