Here’s a solid recipe for Peanut Butter Fudge — rich, creamy, and incredibly easy. Since you want 3 double batches, that’s 6x the base recipe. I’ll give you both the single batch (for reference) and the scaled-up measurements.
🥜 Classic Peanut Butter Fudge
✅ Single Batch (makes about 36 pieces):
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2 cups granulated sugar
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1/2 cup milk
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1 tsp vanilla extract
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3/4 cup peanut butter (creamy or crunchy)
🔁 3 Double Batches = 6x Recipe
🧾 Ingredients (for large batch — approx. 216 pieces):
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12 cups granulated sugar
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3 cups milk
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6 tsp (2 tbsp) vanilla extract
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4 1/2 cups peanut butter
👩🍳 Instructions:
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Prepare your pans:
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Line a large baking sheet or multiple 9×13 pans with parchment or lightly grease.
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Cook the sugar & milk:
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In a large pot (you’ll need a big one for this batch!), bring sugar and milk to a rolling boil over medium heat, stirring constantly.
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Once it reaches a boil, cook for 2.5 to 3 minutes, continuing to stir.
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Add peanut butter & vanilla:
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Remove from heat. Quickly stir in peanut butter and vanilla until smooth and fully combined.
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Pour & set:
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Pour fudge mixture into prepared pans and spread evenly.
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Let cool at room temperature for several hours or refrigerate to speed up setting.
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Cut & store:
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Once firm, cut into squares. Store in an airtight container at room temp for 5–7 days, or freeze for longer storage.
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✅ Tips:
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Use a candy thermometer if you want to be precise — aim for 234–238°F (soft ball stage).
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For smoother texture, sift sugar before adding, and stir vigorously after adding peanut butter.
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Add a pinch of salt if using unsalted peanut butter for balanced flavor.
Want a chocolate-peanut butter swirl version, or a microwave shortcut for small batches?