Equipment Needed
- Heavy-bottomed medium saucepan (3-quart is ideal)
- Candy thermometer (digital is best)
- 8×8 inch square baking pan
- Parchment paper or aluminum foil
- Heatproof spatula or wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions
I always start by prepping my pan. I line an 8×8 inch pan with parchment paper, leaving an overhang on two sides. This is my non-negotiable step for perfect, clean removal. Trying to pry set fudge out of an unlined pan is an exercise in frustration and broken candy. With my pan ready, I combine the sugar and milk in my heavy-bottomed saucepan. I stir them together over medium heat just until the sugar looks wet and the mixture begins to steam. Then, I clip my candy thermometer to the side of the pot, making sure the tip is submerged but not touching the bottom.
Now, here is where patience is paramount. Once the mixture comes to a boil, I stop stirring entirely. Stirring after this point can cause the sugar to crystallize, leading to grainy fudge. I just let it bubble away, swirling the pan gently occasionally for even heating. I watch the thermometer climb. The target temperature is 234°F to 238°F, the “soft-ball” stage. I aim for 236°F for the perfect texture. I learned to trust the thermometer completely; my first attempt using the “cold water test” was inconsistent and led to fudge that was too soft.
The instant the thermometer hits 236°F, I remove the pan from the heat. I quickly add the peanut butter and vanilla extract. Now, I do not stir yet. I let the mixture sit, untouched, for exactly 5 minutes. This cooling period is absolutely critical. If you stir too soon, the fudge can become grainy. If you wait too long, it will set in the pot. I set a timer. When the timer goes off, I beat the mixture vigorously with my spatula.(See the next page below to continue…)