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4.70 from 13 votes

3 Ingredient Peanut Butter Fudge Recipe

3 Ingredient Peanut Butter Fudge Recipe is the best of all worlds. A wonderful candy that's so creamy it almost melts in your mouth.
Course Dessert
Cuisine American, Candy, Fudge
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 25 Squares
Calories 171kcal
Author Ginny McMeans

Ingredients

  • 1 cup Peanut Butter creamy
  • 3 cups organic granulated sugar organic
  • ½ cup maple syrup
  • 1 cup hot water

Instructions

  • Take an 8 by 8 inch Baking Pan and lay waxed paper across bottom of the pan. Make sure it covers the complete bottom of the pan and over the sides. Press down into the pan with it overlapping the sides at opposite ends because you will use these 'handles' to remove the fudge after it has cooled.
  • Boil the sugar, syrup and water together to just about 234°F soft ball stage on a candy thermometer. It will take a little while. Boil at an even stage on about a medium high and don't leave it. Make sure it does not boil over. You will probably need to adjust the heat every once in a while but keep at a climbing boil.
  • Remove the mixture from the heat and gently drop the peanut butter into the center of the sugar mixture in the pan.
  • Do not stir.
  • Allow to sit until it is slightly cooled. Just a couple of minutes.
  • Start beating thoroughly until well blended.
  • It will start to stiffen a bit.
  • Pour into the prepared pan and let cool.
  • Remove the fudge from the pan by lifting the two 'handles' of the waxed paper.
  • Place on a cutting board and cut into 16 squares.

Notes

Store in a tightly covered dish or tin. They will keep in the fridge about 2 weeks or in the freezer for about 2 months. You may freeze them according to any of the directions in my article Preparing Food for the Freezer
 
 
 
 

Nutrition

Serving: 1square | Calories: 171kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 81mg | Fiber: 1g | Sugar: 29g | Calcium: 11mg | Iron: 1mg