Creamy Peanut Butter Fudge | No Candy Thermometer Needed

Master the Ultimate Peanut Butter Fudge for Velvety Consistency

There is nothing more frustrating than spending money on high-quality ingredients only to have your peanut butter fudge emerge from the fridge with the texture of wet sand. A gritty fudge isn't just a culinary failure; it’s a waste of a 14 ounce can of liquid gold and two cups of premium nut butter.

When sugar crystals aggregate into jagged clusters rather than a smooth matrix, the sensory experience shifts from luxurious to disappointing.

I once ruined three consecutive batches because I was determined to "eye-ball" the heat levels on my stove. I thought higher heat would mean a faster set, but I ended up scorching the milk proteins and forcing the oils out of the peanut butter, leaving me with a separated, oily mess that wouldn't firm up.

It was a humbling lesson in the thermodynamics of sugar one that taught me that fudge is less about "cooking" and more about managing a delicate emulsion.

The secret to this Best Peanut Butter Fudge Recipe lies in the controlled hydration of sucrose molecules provided by the condensed milk. By avoiding the boiling process required in old-fashioned recipes, we prevent the formation of large, unpalatable crystals.

The result is a peanut butter fudge that boasts a dense, fudgy bite and a glossy finish that snaps cleanly when cut.

Why This Recipe Works

• Controlled Crystallization: Sweetened condensed milk acts as a "doctoring agent," providing a high concentration of dissolved sugar that resists forming the large crystals typically found in grainy fudge.
• Lipid Stabilization: The proteins in the milk solids wrap around the fat globules from the 2 cups (500g) creamy peanut butter, preventing oil separation during the melting phase.
• Thermal Inertia: Using 1/2 cup (115g) unsalted butter, cubed, ensures even melting and introduces a lactic richness that rounds out the sharp saltiness of the peanuts.

Precision Logistics and Macro Profile for Each Square

This Easy Peanut Butter Fudge Recipe is engineered for a standard 8x8-inch pan, yielding 36 bite sized squares. Each serving is calibrated to provide a dense caloric hit with a balanced fat-to-sugar ratio.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 36 servings
• Calories: 140 kcal
• Protein: 4.4g
• Fat: 10.5g
• Carbohydrates: 8.7g
• Fiber: 0.8g
• Sugar: 7.2g

The Science of Fat and Sugars: Sourcing Your Elements

Essential Tools for Achieving Heat Distribution and Smooth Set

For this Simple Peanut Butter Fudge, your tool selection determines the final texture.

• Lodge 3 Quart Enameled Cast Iron Dutch Oven: The heavy bottom prevents hot spots that cause the condensed milk to scorch.
• Nordic Ware 8x8-inch Aluminum Square Pan: Aluminum conducts cold quickly, helping the fudge set faster in the refrigerator.
• ThermoPro Digital Thermometer: While not strictly necessary for "no-boil" fudge, it helps ensure you don't exceed 160°F (71°C), the point where oils may begin to separate.
• Silicone Spatula: Essential for scraping the bottom to prevent protein buildup.

The Thermal Assembly Protocol for Perfect Emulsification

Follow these steps exactly to ensure your Pb Fudge maintains its structural integrity.

1. Line an 8x8-inch pan with parchment paper, leaving a 2 inch overhang. Note: This allows for clean removal without shattering the edges.
2. Combine14 oz (397g) sweetened condensed milk and 1/2 cup (115g) unsalted butter, cubed in your Dutch oven over low heat. Note: Slow heating prevents the milk sugars from caramelizing too quickly.
3. Stir constantly with a silicone spatula until the butter is fully liquefied and the mixture is translucent.
4. Incorporate2 cups (500g) creamy peanut butter into the warm milk mixture. Note: The residual heat softens the nut butter for a seamless blend.
5. Whisk vigorously for 2 minutes until the surface becomes glossy and the mixture pulls away from the sides.
6. Remove from heat immediately until the bubbling subsides and the aroma shifts to a deep roasted nuttiness.
7. Fold in 1 tsp (5ml) pure vanilla extract and 1/4 tsp (1.5g) fine sea salt. Note: Adding vanilla at the end prevents the alcohol based flavor from evaporating.
8. Transfer the mixture to the prepared pan until the top is level and edges are smooth.
9. Tap the pan firmly on the counter three times until trapped air bubbles rise to the surface and pop.
10. Chill for at least 2 hours until the center is firm to the touch and the fudge no longer jiggles.

Chef's Tip: To get a professional, mirror smooth top, place a second sheet of parchment paper over the warm fudge and use a flat bottomed measuring cup to press and level the surface before chilling.

Why Your Fudge Breaks: Scientific Fixes and Prevention

The Science of Why it Works

This peanut butter fudge with condensed milk relies on sucrose inhibition. The milk proteins act as physical barriers that prevent sugar molecules from interlocking into large, crunchy crystals.

Why is my fudge grainy?

Graininess occurs when the mixture is overheated or stirred too violently as it cools. If the sugar molecules are agitated while they are trying to bond, they form large, irregular clumps.

This is a common issue in many an Old Fashioned Peanut Butter Fudge Recipe, but less so with condensed milk versions.

Flavor Architecture: Creative Modifications to the Base

While this is the Best Peanut Butter Fudge Recipe in its pure form, the chemistry allows for several variations. If you've mastered this, you might also enjoy the textural contrast in my Classic Peanut Butter recipe.

Chocolate Marble Effect

Melt 1/2 cup of semi sweet chocolate chips and swirl them into the top of the fudge before it sets. The chocolate has a higher melting point, creating a firm "snap" against the creamy peanut butter fudge base. This technique is similar to the layering found in my JetPuffed Fudge recipe.

⚗️ The Scaling Lab: The Physics of Quantity

When you need to double this Peanut Butter Fudge Recipe Easy, you cannot simply double the heat and time.

1. Thermal Mass: A double batch has a much higher thermal mass. It will take roughly 40% longer to reach the emulsification point. Do not increase the heat to speed this up, or you will burn the bottom.
2. The Evaporation Paradox: In a larger pot, the surface area to volume ratio changes. You may find a double batch stays softer longer because less moisture evaporated. Extend the stirring time by 3 minutes.
3. Pan Crowding: Do not double the thickness in one 8x8 pan. The center will never set properly while the edges become dry. Use two separate 8x8 pans or one 9x13 pan.
4. Carry Over Heat: A larger mass of fudge retains heat longer. Pull the pot off the stove when the mixture looks slightly thinner than your target; the internal energy will continue the "cooking" process for several minutes.

Common Myths

Myth: You must boil the mixture for 5 minutes. Truth: Boiling is for recipes using granulated sugar and water/milk. In this Pb Fudge, boiling will likely break the emulsion of the peanut butter and lead to a greasy mess.

Myth: Natural peanut butter works the same as processed. Truth: Natural PB lacks the stabilizers (like palm oil or mono diglycerides) found in Jif or Skippy. This often leads to a "weeping" fudge where oil leaks out over time.

Preservation Strategy for Maximum Shelf Stability

Reheating: Fudge should not be "reheated" as it will melt. To soften, leave at room temperature for 20 minutes.

💡 ZERO WASTE: Don't discard the dregs of the peanut butter jar. Transform: Add a few tablespoons of the warm condensed milk/butter mixture directly into the almost empty jar, shake, and pour back into the pot.

Science: The warmth lowers the viscosity of the remaining peanut butter, ensuring you use every gram of protein and fat.

Presentation and Pairings for the Modern Confectioner

When serving this peanut butter fudge, temperature is your best friend. Cold fudge provides a clean, sharp bite, while room temperature fudge offers a more "velvety" mouthfeel.

• The Coffee Break: The bitterness of a dark roast espresso cuts through the high sugar content of the fudge, cleansing the palate.
• The Dessert Board: Pair with tart dried cranberries or salty pretzels to provide a counter acid and crunch to the dense fudge.
• The Salted Finish: A final sprinkle of Maldon flaky salt just before the fudge sets completely creates "flavor spikes" that prevent the sweetness from becoming cloying.

This Simple Peanut Butter Fudge is a masterclass in emulsion. By respecting the temperature limits and focusing on the science of sugar inhibition, you'll produce a confection that rivals any professional candy shop. Let's get to the kitchen and start melting.