The word fudge originally meant a cheat or hoax. It’s been said that the word was first used pertaining to food in the 1880s when a batch of caramel didn’t turn out and the new discovery was named “fudge” to identify it as a mistake. It’s unclear when peanut butter fudge was first created, but since the recipe for chocolate fudge became popular in the late 1880s and peanut butter was invented in 1895, we can safely assume it probably came sometime after that. November 20 is recognized as National Peanut Butter Fudge Day.
Recipe Servings: 48
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Shortening or nonstick cooking spray, as needed to grease pan
- 3 cups sugar
- 1 can (12 oz) evaporated milk
- ⅓ cup light corn syrup
- ½ cup (1 stick) butter
- 1 cup peanut butter
- 1 tsp vanilla extract
Directions
- Grease an 8 x 8-inch or a 9 x 9-inch glass baking dish with shortening or nonstick cooking spray.
- Combine the sugar, corn syrup, and evaporated milk in a large saucepan and cook over medium heat, stirring occasionally.
- Attach a candy thermometer to the side of the saucepan. Mixture will begin to boil. If it boils too close to the top of the pan, reduce heat slightly.
- Cook until the mixture reaches 238°F. You can test the mixture by checking to see if the syrup forms a ball when placed in cold water, but then flattens once removed from the water.
- Remove the mixture from the heat.
- Add the butter and vanilla, stirring until the butter is melted and incorporated.
- Add the peanut butter and continue stirring until the mixture starts to lose its sheen.
- Pour the mixture into the prepared baking dish, letting it cool and harden before cutting.
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