Caramel Peanut Butter Fudge
Recipe type: Dessert, Candy
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: about 40
The perfect marriage of chewy caramel and creamy peanut butter fudge.
  • ½ cup (1 stick) unsalted butter
  • 2 cups brown sugar, packed
  • ½ cup whole milk
  • ½ cup corn syrup (or brown rice syrup)
  • ½ cup smooth peanut butter
  • 1 tsp. vanilla extract
  • ¼ tsp. sea salt, plus a little more for sprinkling the top
  • ½ cup chopped peanuts
  1. Combine butter, brown sugar, whole milk, and syrup in a 3-4 quart pan. Turn heat on to medium heat and cook, stirring constantly until butter melts and brown sugar dissolves. Allow the mixture to start bubbling.
  2. Cover with the lid and cook, without peeking, for 5 minutes.
  3. After five minutes, gently remove lid, being careful not to drop any water back into the pan.
  4. Attach a candy thermometer to the side of the pan and cook until it reaches the Soft Ball stage, about 240° F. (Adjust temperature according to altitude.) Stir occasionally to prevent burning on the bottom of the pan.
  5. Once the Soft Ball stage has been reached, remove from heat and add the vanilla extract (it will bubble up, so step back), peanut butter, and sea salt. Stir briefly and let stand, off the heat, until it cools to 120° F.
  6. Using an electric mixer or stand mixer, beat the fudge until it thickens and loses its sheen. (Be careful not to over-beat, or it will be too stiff to work with.) Beat in ¾ of the chopped peanuts, reserving some for the garnish.
  7. Transfer to a loaf pan lined with buttered foil or parchment paper. Spread to the edges and smooth the top. Sprinkle with the remaining chopped peanuts and a little more sea salt. Let completely cool before cutting into 1-inch squares.
  8. Store candy in an airtight container. Will keep for several weeks or more.
Recipe by Cafe Johnsonia at