Equipment Needed
- Very large, heavy-bottomed stock pot or Dutch oven (at least 8-quart capacity)
- Sturdy wooden spoon or heatproof spatula
- Three 9×13 inch baking pans (or a combination of pans totaling a similar area)
- Parchment paper or aluminum foil
- Large fine-mesh sieve or sifter for the powdered sugar
- Stand mixer or electric hand mixer (highly recommended for this large batch)
Step-by-Step Instructions
My first step is always a major organization project. I line all three of my 9×13 inch pans with parchment paper, leaving an overhang on the long sides. This is my lifeline for clean removal later. Then, I tackle the powdered sugar. For three pounds, sifting is non-negotiable. I learned this the hard way when I skipped it and ended up battling stubborn lumps of sugar in my otherwise smooth fudge. I sift all of it into an enormous bowl and set it aside. Next, I measure out the peanut butter and vanilla. Having this army of ingredients ready is crucial because the process moves fast once the butter melts.
Now, for the foundation of the fudge. In my giant stock pot, I melt the three cups (six sticks) of unsalted butter over low heat. I watch it carefully, letting it melt completely but not brown. As soon as it’s liquid, I remove the pot from the heat. Immediately, I stir in all six cups of creamy peanut butter. The mixture will be thick, glossy, and smell absolutely heavenly. I stir until it’s completely smooth and uniform. Then, I stir in the six teaspoons of vanilla extract. At this point, the mixture is warm, silky, and ready for its final transformation.
Here’s where you need muscle or a machine. I gradually add the massive mountain of sifted powdered sugar to the warm peanut butter mixture. For a batch this size, I highly recommend using a stand mixer with a paddle attachment. I transfer the peanut butter mixture to the mixer bowl and add the sugar in three or four additions, mixing on low speed until just combined after each. If mixing by hand, use your sturdiest spoon and brace yourself—it’s a serious workout! I mix only until the sugar is fully incorporated and no dry pockets remain. Over-mixing can make the fudge dense. If I’m using add-ins like chocolate chips, I fold them in now, off the heat.(See the next page below to continue…)