Peanut Butter Fudge

I don't know if this technically counts as fudge since there's no chocolate, but it's definitely good.  Try not to eat too much.

Yield: 81 pieces


  • 444g sugar
  • 34g corn syrup
  • 141g invert sugar
  • 56g heavy whipping cream
  • 158g evaporated milk
  • 1/2 tsp salt
  • 203g peanut butter
  • 79g fondant


  1. In a large pan, combine the sugar, corn syrup, whipping cream, and evaporated milk.  Heat to 243°F, constantly stirring.
  2. Mix in the salt.
  3. Pour into a clean pot.  Add the peanut butter and fondant without mixing and allow to cool to 140°F.  Mix until it turns into an opaque and creamy mixture.
  4. Spread in a 9" x 9" silicone pan.  Press a sheet of wax paper onto the top to smooth it out.  Let cool until set.
  5. Remove from the pan and cut into 1" squares.
  6. Fudge will dry out, so store in an airtight container or wrap pieces in plastic wrap.

Adapted from Chocolates & Confections.