Peanut Butter Candy

Chocolate Peanut Butter Fudge Recipe

Ingredients:

1 cup granulated sugar

1 cup brown sugar, packed

1/2 cup whole milk

1/4 cup unsalted butter

1 teaspoon vanilla extract

1/4 teaspoon salt

3/4 cup creamy peanut butter

1/2 cup semi-sweet chocolate chips (or milk chocolate, based on preference)

Instructions:

1. Prepare the Pan: Line an 8×8-inch baking pan with parchment paper or lightly grease it with butter for easy removal.

2. Cook the Sugar Mixture: In a medium saucepan, combine granulated sugar, brown sugar, and milk over medium heat. Stir continuously until the sugars dissolve. Bring the mixture to a rolling boil and continue cooking for about 3-5 minutes, until it reaches the soft ball stage (235°F to 240°F or 113°C to 116°C on a candy thermometer).

3. Add Butter & Vanilla: Remove the saucepan from heat. Stir in the butter, vanilla extract, and salt until the butter melts completely.

4. Create Two Layers:

Chocolate Layer: Pour half of the hot mixture into a bowl and quickly stir in the chocolate chips until melted and smooth. Spread the chocolate mixture evenly into the prepared pan.

Peanut Butter Layer: To the remaining half in the saucepan, stir in the creamy peanut butter until well combined. Pour the peanut butter layer over the chocolate layer in the pan.

5. Set & Slice: Allow the fudge to cool completely at room temperature or place it in the refrigerator to set. Once firm, cut into squares and enjoy!

Storage:

Store the fudge in an airtight container at room temperature for up to one week, or refrigerate for longer shelf life.

Tips:

If you don’t have a candy thermometer, you can test the soft ball stage by dropping a small amount of the hot mixture into cold water. It should form a soft, pliable ball.

For a richer flavor, you can add a pinch of sea salt on top before the fudge sets.

This classic chocolate peanut butter fudge is perfect for holidays, gifts, or just a sweet treat any time of year! Let me know if you need adjustments or additional variations.