🍬 Peanut Butter Fudge – Triple Batch
Total Ingredients (3 Double Batches):
This is 6x the original recipe (3 double batches = 6 single recipes)
- 6 cups granulated sugar
- 3 cups milk
- 6 cups peanut butter (smooth or crunchy — your choice!)
- 6 teaspoons (2 tablespoons) vanilla extract
Instructions:
- Prepare your pan:
Line a large baking dish (9×13 inches or larger) with parchment paper or lightly grease it. You can also use multiple smaller pans if needed. - Boil sugar and milk:
In a large saucepan, combine the sugar and milk. Stir constantly over medium heat until the mixture comes to a boil. - Boil for 2–3 minutes:
Let it boil gently for 2 to 3 minutes, stirring regularly so it doesn’t burn. The mixture should start to thicken slightly. - Add peanut butter and vanilla:
Remove from heat. Stir in the peanut butter and vanilla extract right away. Mix until smooth and fully combined. - Pour and set:
Quickly pour the fudge into your prepared pan(s) and spread evenly. - Cool and slice:
Let the fudge cool at room temperature for 1–2 hours (or chill in the fridge to set faster). Once firm, cut into squares and enjoy!
Tips:
- Use creamy peanut butter for a smooth texture, or crunchy for extra bite.
- Store in an airtight container at room temperature for up to 1 week, or in the fridge for longer.
- Want a chocolate version? Add 1 cup of chocolate chips when you stir in the peanut butter!