Peanut Butter Fudge (3 Double Batches)

This recipe is buttery smooth, full of peanut flavor, and incredibly simple to make — no candy thermometer needed! Perfect for sharing (or keeping all to yourself 😉).

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Base Recipe (Single Batch)

• 1 cup granulated sugar
• ½ cup milk
• 1 cup peanut butter (creamy or crunchy)
• 1 teaspoon vanilla extract

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To Make 3 Double Batches

You’re making 6 times the original recipe (because 3 × double = 6 batches total).

Multiply everything by 6:

• 6 cups granulated sugar
• 3 cups milk
• 6 cups peanut butter
• 6 teaspoons (2 tablespoons) vanilla extract

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Instructions

1. Boil the Sugar and Milk
   In a large saucepan, combine sugar and milk. Bring to a gentle boil over medium heat, stirring constantly.
   Boil for 2½–3 minutes until the mixture thickens slightly.
2. Add Peanut Butter and Vanilla
   Remove from heat. Quickly stir in peanut butter and vanilla extract until smooth and creamy.
3. Pour and Set
   Pour into a buttered 9×13-inch pan (or two smaller pans).
   Let cool at room temperature until firm, then cut into squares.

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Storage

Store in an airtight container:

• Room temperature: up to 1 week
• Refrigerated: up to 3 weeks
• Frozen: up to 3 months