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WoCave Mission 3 + Peanut Butter Fudge

  • Total Time: 25 minutes
  • Yield: 64 pieces 1x


  • 2 tablespoons unsalted butter, cold, cubed
  • 3 tablespoons light corn syrup
  • 1 cup granulated sugar
  • ¾ cup packed light brown sugar
  • ¾ cup milk (I used almond)
  • Pinch baking soda
  • ½ teaspoon kosher salt
  • 6 tablespoons creamy peanut butter
  • 2 teaspoons pure vanilla extract


  1. Line an 8 inch square pan with parchment.
  2. In a medium saucepan over medium heat, bring corn syrup, sugars, milk, baking soda, and salt to a boil, stirring frequently. Insert a candy thermometer. Continuing to stir frequently and boil, bring the mixture to 236 degrees F on the candy thermometer.
  3. Once it reaches 236, remove it from the heat and stir in the butter. Stir until it is completely incorporated. Then add the peanut butter and vanilla and stir until they are fully incorporated. Carefully pour the mixture into the prepared pan. Place the fudge in a cool place to firm up. If you’re in a hurry, you can put it in the refrigerator.
  4. Once the fudge is cool, remove it from the pan using the parchment and cut it into pieces. Fudge may be stored in an airtight container at room temperature or in the refrigerator for up to 1 week.


Recipe adapted from Martha Stewart Living, May 1998

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes