This rich, creamy fudge comes together on the stovetop with a classic candy-making method: sugar and butter melted down, cooked to a precise soft-ball stage, then beaten with plenty of peanut butter until it turns thick, matte, and irresistibly smooth. There's no baking involved, just careful stovetop timing and a good candy thermometer to hit that perfect set. Vanilla and a touch of salt round out the flavor, balancing the deep peanut butter taste in every square. Once it's poured into the pan and left to firm up, you get clean, dense squares with that signature old-fashioned fudge texture — creamy, never grainy, and rich enough that a small piece goes a long way. It's a great make-ahead treat to stash in the freezer or wrap up for gifting, and it fits neatly into a gluten free dessert lineup.
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Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. Lightly grease the parchment with butter or nonstick spray.
Combine the sugar, milk, and butter in a medium heavy-bottomed saucepan over medium heat, stirring constantly until the sugar dissolves and the butter melts, about 4–5 minutes.
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