Peanut Butter Fudge — 6× Batch (Triple-Double Batch)

Peanut Butter Fudge — 6× Batch (Triple-Double Batch)

Ingredients

• 6 cups granulated sugar
• 1½ cups milk
• 3 cups creamy peanut butter
• 3 tsp vanilla extract
• ¾ cup (1½ sticks) butter

---

Instructions

1. Prepare pans
   Line 2 large 9×13 pans (or 3 smaller pans) with parchment or butter generously.
2. Cook sugar mixture
   In a large heavy pot, combine sugar + milk + butter.
   Bring to a rolling boil, stirring constantly.
3. Boil
   Boil 2½–3 minutes (do not overcook).
4. Add peanut butter & vanilla
   Remove from heat. Stir in peanut butter and vanilla until smooth and glossy.
5. Pour & set
   Immediately pour into prepared pans. Smooth tops.
6. Cool
   Let cool completely at room temperature, then cut into squares.

---

⭐ Tips for Big Batches

✔ Use a very large pot (it foams)
✔ Stir constantly to prevent burning
✔ Work fast once peanut butter is added
✔ If grainy → cooked too long
✔ If soft → cook 30 seconds longer next time

---

Storage

• Room temp: 3–4 days (covered)
• Fridge: up to 2 weeks
• Freezer: 3 months