Equipment Needed
- A medium-sized, heavy-bottomed saucepan (This is crucial for even heating)
- A sturdy wooden spoon or heatproof spatula
- An 8×8 inch baking dish
- Parchment paper or aluminum foil
- A reliable timer
Step-by-Step Instructions
My heart always does a little happy dance when I pull out my trusty saucepan for this. I start by lining my 8×8 pan with parchment paper, letting the edges hang over for easy lifting later—this is a non-negotiable step for clean, beautiful squares. Then, in my heavy-bottomed pot, I combine the sugar and milk. The key here is to stir it just until the milk is wetting all the sugar, then I stop. I place it over medium heat and, this is important, I resist the urge to stir! I set a timer for 3 minutes and let the magic begin.
When the timer goes off, I give the mixture one gentle swirl to see the bubbles forming. Then, I set the timer again for another 3 minutes. During this time, it will come to a rolling boil. I watch it like a happy little science experiment, smelling the sugar beginning to caramelize. The total boil time from the first bubble is crucial—about 5 to 6 minutes. You’re looking for the soft-ball stage, but without the thermometer: when you drop a tiny bit into a cup of cold water, it should form a soft, pliable ball that flattens when you pick it up.
The moment that test works, I immediately pull the pot off the heat. This is where the fun happens! I quickly add the entire cup of peanut butter, the vanilla, and that pinch of salt. Now, I stir like my fudge-loving life depends on it. The mixture will seize up at first, and you might panic (I did the first time!), but just keep stirring with determination. Within a minute, it transforms from a grainy mess into the most gloriously smooth, velvety, pourable fudge batter you’ve ever seen.
I immediately pour this luscious river of fudge into my waiting pan, using the spatula to spread it into an even layer. The aroma is intoxicating. Here’s my personal tip: I let it cool on the counter for about 15 minutes before I even think about transferring it to the fridge. Rushing it can cause condensation. After that, I pop it in the fridge for at least 2 hours to set up perfectly. The waiting is truly the hardest part.(See the next page below to continue…)