Next, remove the saucepan from the heat and carefully stir in the creamy peanut butter, vanilla extract, and a pinch of salt. This is where the magic happens—the moment you mix in the peanut butter and it’s like a warm hug to your taste buds! Stir until it’s smooth and well-combined, then quickly pour the fudge mixture into your prepared 8×8-inch baking pan. If you’ve lined the pan with parchment paper, it’s easy to lift out later. Let it cool at room temperature for about two hours until it’s set.
After the fudge has cooled and hardened, take a sharp knife and cut it into squares. I love the texture—smooth, creamy, and just a bit crumbly. Each bite brings a delicious balance of sweetness and the nutty flavor of peanut butter. Store the fudge in an airtight container or enjoy it right away!
Pro Tips for Best Results
One thing I’ve learned while making this fudge is to be patient when it comes to boiling. The mixture needs that perfect two to three minutes on the heat to achieve the right consistency. If you let it boil for too long, you end up with a grainy texture, which I learned the hard way on my first attempt!
I also tested this recipe with both crunchy and creamy peanut butter, and I can happily report that creamy is the way to go for that melt-in-your-mouth texture. However, if you prefer a little crunch, don’t shy away from using crunchy. It gives the fudge an exciting twist and looks gorgeous with those little bits of peanuts peeking through.
Lastly, make sure to let the fudge set completely. I know it’s tempting to sneak a piece right away, but letting it cool properly will set the texture and flavor perfectly. Trust me, it’s worth the wait!
Common Mistakes to Avoid
One common mistake I made in the beginning was not measuring the ingredients properly. Baking, and especially candy-making, is a science! Make sure you get those measurements right because even a little extra sugar or butter can throw off the whole recipe.
Another mishap I experienced was not stirring enough as the mixture boiled. It’s crucial to keep stirring to prevent it from sticking to the bottom of the pan and burning. The last thing you want is for your fudge to have that burnt flavor!
Also, I learned that cutting the fudge too soon leads to a mess. Let it set completely before cutting it into squares. I was too eager on my first attempt and ended up with uneven pieces. Patience is key! (See the next page below to continue…)