Peanut Butter Fudge #2

This is old-school peanut butter fudge made the candy-thermometer way. Sugar and milk cook together until they hit the hard ball stage, then butter, vanilla, and peanut butter get stirred in off the heat. Beat until thick, pour into a pan, and chill. That is the whole recipe.

The hard ball stage (around 250°F/121°C to 266°F/130°C) is where this fudge gets its firm, sliceable texture. Undercook it and you get a soft, sticky mess. Overcook it and the fudge turns grainy and crumbly. A candy thermometer takes the guesswork out, but you can also drop a small amount into cold water. If it forms a firm ball that holds its shape but is still slightly pliable, you are there.

Beating the mixture after adding the peanut butter is what creates the smooth, creamy texture. Stir vigorously until the fudge thickens and loses its gloss. Pour it quickly once it starts to set, because it firms up fast.

Pro Tips

• Use a heavy-bottomed saucepan to prevent scorching. Sugar and milk burn easily on thin pans.
• Do not stir the sugar mixture while it boils. Stirring causes crystallization, which makes the fudge grainy.
• Butter the pan before you start cooking. Once the fudge is ready, you need to pour immediately.
• Let the fudge cool completely before cutting. Warm fudge tears instead of slicing cleanly.

Variations

• Use crunchy peanut butter instead of smooth for added texture.
• Stir in a handful of chocolate chips while beating for a peanut butter chocolate swirl.
• Press chopped roasted peanuts into the top before chilling for extra crunch.