Classic Peanut Butter Fudge Recipe

If you have yet to try peanut butter fudge, you are missing out on one of life's greatest pleasures. Classic peanut butter fudge is a true delight, especially for those with a sweet tooth. The reason? It is very sweet. So sweet, in fact, it is made up of mostly sugar and butter. What's not to love? With only six ingredients and less than 10 minutes of active preparation, this will likely become one of your favorite recipes.

Recipe developer and registered dietitian nutritionist, Kristen Carli, MS, RD, brings us this recipe for classic peanut butter fudge. Carli notes, "Even dietitians like their sweets. I grew up eating my aunt's special peanut butter fudge on holidays. The taste is associated with very happy memories." You, too, can make peanut butter fudge a part of your holiday celebrations. Follow this simple recipe to treat your family and friends. You'll likely get a standing ovation!

To make this classic peanut butter fudge, you can start by gathering the ingredients. For this recipe, you will need butter, sugar, brown sugar, peanut butter, vanilla extract, and whole milk.

In a medium saucepan, add the unsalted butter. Place the saucepan over medium heat on the stovetop to allow the butter to completely melt. Carli notes, "It may seem like a lot of butter, but it is essential for the consistency and flavor of fudge. You won't regret it."

Then, add in the sugars, the peanut butter, the vanilla, and the whole milk. Continue to heat the mixture over medium heat and stir until it is well combined. Be sure to allow the sugar to dissolve completely while being heated, then quickly remove it from the heat. Carli adds, "If the sugar is not completely dissolved, the texture of your fudge will be grainy. It will still taste great, but not be as smooth as ideally possible."

Spray an 8x8 baking dish with nonstick cooking spray. Then, pour the warm fudge mixture into the prepared dish. Using a silicone spatula or wooden spoon, spread the mixture evenly. Then, place in the fridge to chill for at least 4 hours, before slicing. It will be worth your wait.