Peanut Fudge

Peanut fudge is a proper candy-thermometer fudge, not the shortcut marshmallow-and-condensed-milk stuff. This one earns its silky texture and satisfying snap through real candy-making technique: cook it to the soft-ball stage (236°F / 113°C), cool it completely untouched, then beat it until it loses its shine. That sequence is what separates grainy fudge from glossy, smooth fudge.

The base is classic. Milk, a little corn syrup (which keeps the fudge smooth by preventing sugar crystals from growing), sugar, and two ounces of unsweetened chocolate cook together over medium heat until the sugar dissolves and the temperature climbs to 236°F. Off the heat, butter goes in and the pan rests undisturbed until it cools to 110°F (43°C). Vanilla follows, then the hard work: beating until the shine turns matte and the mixture thickens.

A cup of chopped salted peanuts folds in for salty crunch, and the fudge pours fast into a greased 8-inch square pan before it sets in the bowl.

Pro Tips

• Use a good candy thermometer clipped to the side of the pan. Nail 236°F exactly. Under-cooked fudge never sets; over-cooked fudge goes hard and dry.
• Do not stir between soft-ball stage and 110°F. Agitating warm fudge causes early crystal growth, which means a grainy texture.
• Use salted peanuts specifically. The saltiness balances the sweet fudge and makes the peanut flavor pop.
• Work fast after beating. Once the fudge loses its shine it sets within a minute. Have the pan greased and ready.

Variations

• Peanut butter ripple: Swirl ¼ cup warmed peanut butter into the fudge just before pouring into the pan.
• Walnut swap: Use toasted walnuts or pecans instead of peanuts for a different nut profile.
• Rocky road: Add ½ cup mini marshmallows with the peanuts for a rockier texture.