an hour. Do not disturb it—no stirring, no shaking the pan. This cooling step is essential for creating a creamy, not grainy, fudge.
Add Flavor and Beat: Once cooled to 110°F, add the peanut butter and vanilla extract. Now, beat the fudge vigorously with a wooden spoon or a hand mixer on low speed until it thickens, loses its gloss, and the peanut butter is fully incorporated. This should take 3-5 minutes. You’ll see the texture change and become thicker and more matte.
Spread and Set: Quickly pour the
fudge into your prepared pan and spread it into an even layer. It will set quickly.
Cut and Serve: Let the fudge cool completely at room temperature until firm. Use the parchment/foil overhang to lift the entire block of fudge out of the pan. Place it on a cutting board and cut into 1-inch squares with a sharp knife.
Easy No-Cook Peanut Butter Fudge (Shortcut Version)
This is the fastest, easiest way to get your fudge fix! It’s rich, creamy, and requires no candy thermometer.
Yields: About 36 one-inch
