Raisin Peanut Fudge

Five ingredients, no candy thermometer, no fussing with temperatures. This peanut butter fudge comes together on the stovetop in minutes. Butter and peanut butter get melted together until smooth, then folded into powdered sugar with chopped salted peanuts and raisins.

The salted peanuts are doing real work here. That hit of salt against all the sweetness from the powdered sugar and raisins keeps every piece from being one-note candy sweet. Use roasted salted peanuts, not raw.

Press the mixture firmly into the pan with the back of a spoon or your hands. Any air pockets will make the fudge crumbly when you try to cut it. Chill until completely set, then slice into squares.

Pro Tips

• Heat the peanut butter until it loosens and flows easily. It needs to be liquid enough to blend smoothly into the powdered sugar. Stiff peanut butter leaves dry pockets.
• Stir the powdered sugar in off the heat. Adding it to the hot mixture on the stove can cause lumps and uneven texture.
• Store in the refrigerator. This is butter-and-sugar fudge, not cooked fudge, so it softens quickly at room temperature.

Variations

• Use chunky peanut butter and skip the chopped peanuts for a simpler version with the same crunch.
• Swap raisins for dried cranberries or chopped dried apricots for a tart contrast.
• Drizzle melted chocolate over the top before chilling for a chocolate-peanut butter finish.