Ingredients:

  • 1 cup (250g) unsalted butter
  • 1 cup (240 ml) milk
  • 3 cups (600g) granulated sugar
  • 1 cup (250g) creamy peanut butter
  • 1 teaspoon vanilla extract
  • 3 cups (360g) powdered sugar (icing sugar)
  • A pinch of salt (optional, enhances flavor)

🍳 Equipment:

  • Medium saucepan
  • Wooden spoon or spatula
  • Mixing bowl
  • 8×8 inch square pan
  • Parchment paper

👨‍🍳 Instructions:

Step 1: Prepare the Pan

  • Line your baking pan with parchment paper.
  • Leave some paper hanging over the edges so you can easily lift the fudge out later.

Step 2: Cook the Base

  • In a saucepan, add:
    • Butter
    • Milk
    • Granulated sugar
  • Turn heat to medium and stir continuously.

👉 Keep stirring until everything melts and becomes smooth.

Step 3: Boil the Mixture

  • Once it starts boiling, let it boil for 2–3 minutes.
  • Stir constantly so it doesn’t burn.

⚠️ Don’t overcook, or the fudge will become too hard.

Step 4: Add Peanut Butter & Vanilla

  • Remove from heat.
  • Immediately add:
    • Peanut butter
    • Vanilla extract
  • Stir until smooth and creamy.

Step 5: Add Powdered Sugar

  • Gradually add powdered sugar while mixing.
  • Stir well until the mixture becomes thick and smooth.

Step 6: Set the Fudge

  • Pour the mixture into your prepared pan.
  • Spread evenly with a spatula.

Step 7: Cool & Cut

  • Let it cool at room temperature for 2–3 hours
    OR
  • Refrigerate for about 1 hour for faster setting.
  • Once firm, lift it out and cut into squares (like in your picture).

💡 Tips for Perfect Fudge:

  • Use creamy peanut butter for smooth texture.
  • Stir constantly while cooking to avoid burning.
  • Don’t overboil — timing is very important.
  • If too soft → chill longer
  • If too hard → next time boil less