double batches of peanut butter fudge. Recipe 1 cup of sugar, 1/2 cup of milk, 1 cup peanut butter, 1 tsp of vanilla. Combine sugar and milk in a cooker until… ✅😍 𝗙𝘂𝗹𝗹 𝗥𝗲𝗰𝗶𝗽𝗲👇👇

 

Overview: What You’re Making & Why It Matters

Fudge is a candy or confection that depends on precise sugar cooking, cooling & beating. With peanut butter fudge, you add the nutty richness of peanut butter, plus usually extra ingredients like marshmallow, condensed milk, etc. The “double batch” means you’re making more than a small pan — three double batches means SIX times what a standard small‑batch recipe would yield. That’s a lot of fudge — so the stakes are higher: temperature consistency, pot size, even cooling, etc.

Why do this? Because when you get it right, peanut butter fudge is endlessly satisfying — rich, sweet, salty, nutty, creamy, great texture, giftable, shareable. Once people try your fudge, they rave, and they keep asking for more. That’s what “perfecting” means: making it reliably good, no surprises.

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Source Recipes & Key Lessons

Before diving in, here are lessons and tips gleaned from various good recipes:

• The “Old‑Fashioned Peanut Butter Fudge” recipe (Gift of Hospitality) uses sugar + evaporated milk, plus marshmallow creme, cooked to ~235°F, then stirred in peanut butter & fluff. Gift of Hospitality

• The BBC Good Food peanut butter fudge combines sugar, double cream, butter, glucose syrup, vanilla, peanut butter, and chopped peanuts. It demonstrates soft ball stage / ~116°C for sugar syrup. Good Food

• King Arthur Baking’s version uses cream or half‑and‑half, sugar, butter, salt, marshmallows, peanut butter, vanilla, cooking to 234‑236°F / soft‑ball. King Arthur Baking

From those, the key lessons for perfect fudge (especially big batches) are:

• Use a heavy saucepan with plenty of room so mixture doesn’t boil over

• Use a good candy thermometer; know “soft ball stage” (≈ 234‑240°F / ~112‑116°C) for many sugar‑cooked fudges

• Don’t rush cooling or beating steps; they are just as important as cooking

• Use real peanut butter (non‑natural if possible, unless you adjust for oil separation)

• Be careful about sugar crystallization: avoid stray sugar crystals on pan walls, stir carefully, etc.

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Planning & Scaling Up: What You Need For 3 Double Batches

Because you’re doing 3 double batches, you need to make sure everything is ready.

Equipment

• At least two very large heavy‑bottomed saucepans or stock pots (you might do two at a time, or do them sequentially). The bigger the batch, the more careful heat distribution matters.

• Multiple large pans for setting the fudge. For instance, pans around 9×13‑inch or similar, lined with parchment or foil, so you can lift the fudge out easily. You’ll need three of them (one per double batch) or more, depending on pan depth.

• Several spatulas, heat‑proof mixing bowls, offset spatulas for smoothing.

• A reliable candy thermometer capable of reading up to ~250°F / ~120‑130°C, accurate to within a couple of degrees.

• Measuring tools: large bowls or buckets for measuring sugar, peanut butter, etc. Sifter for powdered sugar if used.

• Cooling space: flat, room‑temperature surface away from drafts / heat. Also space in refrigerator or freezer if needed for chilling.

Ingredients & Quantities

Here is what a typical full recipe for one double batch might include, from summing up from sources. Then we’ll scale up.

Single Standard Batch Ingredients (approximate):

• 1 can evaporated milk (or sweetened condensed milk, depending on recipe)

• Butter (unsalted)

• Sugar (granulated or mixture of white + brown, depending on recipe)

• Peanut butter (creamy or crunchy)

• Marshmallow creme or fluff (optional, but helps creaminess)

• Vanilla extract

• Salt

To scale: for 3 double batches, you multiply those base amounts by 6. If a standard batch yields e.g. a 9×9‑inch pan, then 3 double batches would be enough to fill three 9×13‑inch pans (or six of the original size) or similarly sized tins.

Also gather any optional mix‑ins (chopped peanuts, chocolate chips, sea salt flakes) ahead.

Prep Checklist

• Line all pans (pans for setting fudge) with parchment or foil, leaving overhang so fudge can be lifted out; grease lightly.

• Measure all sugar, milk, peanut butter, etc., into bowls so when you finish cooking you can work quickly (fudge sets rapidly once cooled somewhat).

• Ensure your thermometer works; zeroed / calibrated if needed.

• Clean workspace; tools near; mixing bowls ready.

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Step‑by‑Step: Making One Double Batch Correctly, Repeated Three Times

You’ll do this process three times (or run in parallel if you have space/pots). Each time aim for consistency so all three batches turn out alike.

Here’s a detailed process for one double batch; follow exactly, then repeat.

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Double Batch Recipe Example (for one double batch)

(At the end, I’ll give the full triple double‑batch totals.)

Ingredients (one double batch):

• 2 cans evaporated milk (or sweetened condensed milk, depending on style)

• About 4 cups granulated sugar (or sugar + brown sugar, depending)

• Butter: ~ 1 cup (unsalted)

• Peanut butter: ~ 2 cups, creamy or crunchy as you prefer

• Marshmallow creme / fluff: ~ 1 jar (if using)

• Vanilla extract: ~ 2 tsp

• Salt: ~ ½ to 1 tsp (adjust to taste)

• Optional: chopped peanuts, or sea salt flakes, for topping

Note: Specifics will depend on your recipe style (some like Old‑Fashioned (evaporated milk + sugar + marshmallow creme) style; some like “no boil / sugar + butter + peanut butter + confectioner’s sugar” style; adjust accordingly).

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Cooking & Assembly Process

(1) Heat & Sugar Dissolution

• Set your heavy pot (large enough, with room overhead) on medium heat. Add butter and sugar (plus milk if that is part of your recipe).

• If using evaporated milk (or condensed milk), add accordingly. Stir gently until butter melts and sugar begins to dissolve. Don’t rush; avoid scorching bottom.

• If recipe calls for boiling sugar+milk until soft ball stage (like many “Old‑Fashioned” versions), bring mixture to a rolling boil (steady large bubbles). Monitor with thermometer. For peanut butter fudge with sugar & evaporated milk like Gift of Hospitality version: they cook until ~235°F. Gift of Hospitality

(2) Reaching Proper Temperature

• Use the candy thermometer. For sugar‑boiling style fudge: bring to soft‑ball stage, ~234‑240°F (~112‑116°C), depending on altitude. Recipes like King Arthur, BBC Good Food, Old‑Fashioned use soft ball stage. Good Food+2King Arthur Baking+2

• Be attentive: sugar syrup can bubble up; adjust heat so it doesn’t boil over. Use heavy pot to avoid burning.

(3) Remove from Heat & Add Flavorings

• Once you reach the required temp, remove pot from heat immediately.

• Stir in peanut butter, marshmallow creme (or fluff) if using, vanilla extract, salt. Mix quickly and thoroughly until smooth. The peanut butter must be well integrated.

(4) Cooling / Rest

• Let pot rest for a few minutes (depending on recipe), often until temperature drops to ~110‑120°F (~43‑49°C). Some recipes wait until ~110°C before stirring in mix‑ins; others once mixture has cooled slightly. delicious. magazine+2Good Food+2

• This rest helps sugar crystals begin forming properly so fudge texture is smooth (not gritty).

(5) Beating / Mixing

• If using wooden spoon or hand mixer / stand mixer, beat the mixture only after it’s cooled to safe working temp. You’ll beat until mixture loses gloss / becomes less shiny, creamy, starts to thicken.

• You’ll want small sugar crystals: over‑beating or beating too early can ruin texture; too little beating → fudge too soft / doesn’t set properly.

(6) Pour Into Pan & Set

• While mixture is still pourable but thickening, pour into your prepared pan. Smooth top with spatula. Immediately sprinkle any toppings (nuts, sea salt, etc.).

• Let set at room temperature. Some recipes say overnight if possible. Do not refrigerate too early in many cases — sometimes chilling too fast causes texture changes. But some recipes allow chilling after set. Good Food+1

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Timing & Repetition: Doing Three Double Batches

When making three double batches, you might:

• Do them sequentially: finish one, clean pot/pans, then do second, then third.

• Or, if you have two large pots / stoves, do two at once and one after. The key: identical technique, consistent heat, accurate temperature, same cooling procedure.

Allow sufficient time between batches for cleanup, for pans to cool, for space to set. Don’t rush pouring one batch while others are cooling but still fluid — fudge sets rapidly once cooled sufficiently.

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Full Totals: 3 Double Batches

Here is an example scaled up recipe for 3 double batches (i.e. 6 standard batches). Use these amounts if you want to make all three.

Ingredient	Approx Total Amount
Evaporated milk (or sweetened condensed milk)	~ 6 cans (standard 14‑oz / 395‑g, or adjusted by your recipe style)
Granulated sugar (or sugar + sugar mixture)	~ 12 to 15 cups (depending on recipe proportions; adjust sugar weight to recipe)
Butter	~ 3 cups (≈ 680‑720 g)
Peanut butter	~ 6 cups (≈ 1.4‑1.7 kg) creamy or crunchy as desired
Marshmallow creme / fluff (if used)	~ 3 jars or proportionally scaled
Vanilla extract	~ 6 tsp
Salt	~ 1½‑3 tsp (depending on salted butter / peanut butter)
Toppings / mix‑ins (nuts, etc.)	enough to top three pans (e.g. 2–3 cups chopped peanuts, or sea salt, etc.)

Ensure you have enough pan capacity: three pans lined & ready; enough mixing capacity; enough cooling space.

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Techniques & Tips for Perfection

When doing big batches, these details become more important. Here’s what will make your fudge shine:

1. Even heat distribution: Heavy‑bottom pots help avoid hot spots that scorch sugar. Stir often (especially early), scrape bottom/sides.

2. Avoid sugar crystal formation prematurely: Wipe down sides of pan, avoid splashes, don’t stir sugar syrup unnecessarily once boiling starts (unless recipe calls for).

3. Accurate temperature: Use reliable candy thermometer; know soft ball stage. Recipes like BBC Good Food, King Arthur, Old Fashioned reference 235‑240°F or ~116°C. Good Food+2delicious. magazine+2

4. Cool to correct temperature before beating: If you try to beat when too hot, or before syrup has cooled enough, the crystals won’t form properly → fudge will be too soft or too glossy / sticky.

5. Beat until texture changes: Loss of sheen, starts pulling away from sides, mixture thickens. The beating part is labor‑intensive but essential.

6. Pour immediately once ready & smooth: Fudge stiffens quickly. Have your pans ready so you don’t waste time.

7. Room temperature setting & storage: Many sources recommend setting fudge at room temperature rather than refrigerator, to avoid moisture problems; but refrigeration is acceptable once set, depending on style.

8. Clean cutting: Use hot clean knife dipped in hot water, wiped dry between cuts to get nice edges.

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Troubleshooting: Common Problems & Fixes

Problem	What Usually Caused It	How to Fix / Prevent
Fudge too soft / doesn’t set	Undercooked (temperature not high enough); too much liquid; too little sugar; skipped beating or cooled too much before beating	Ensure thermometer reads correct temp (soft‑ball stage); follow sugar & liquid proportions; beat fully; pour into shallow pan so setting occurs faster.
Grainy or gritty texture	Sugar crystals formed prematurely; overheating; stirring during boiling wrongly; using unfiltered sugar; cooling too slowly or too fast	Wipe down sides to avoid stray sugar crystals; avoid stirring during boil beyond instructions; use quality sugar; cool and beat correctly; use proper pot.
Burnt bottom or scorched flavor	Heat too high; pot too thin; insufficient stirring; sugar sticking to bottom	Use medium heat first; heavy pot; stir early; avoid letting mixture sit dry on bottom; clean pot well between batches.
Fudge cracks / crumbles	Overheated; mixture too dry; lack of moisture or fat (peanut butter or butter); cooled too rapidly	Don’t cook past the required temp; ensure enough fat (butter, peanut butter) in recipe; cool gradually at room temperature; avoid overpouring into very thin shallow pans.
Fudge sticky / soft in warm conditions	Ambient temperature too warm; too little sugar; improper storage; using natural peanut butter that separates oils	Store in cool place; use more sugar or recipe versions that set firmer; use commercial peanut butter (stable); wrap airtight; avoid direct sun or heat.

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Storage, Packaging & Gifting

Because you’re making a lot, you’ll want good storage & gifting strategy:

• Storage: Once fudge is set, store in airtight containers. If at room temperature, keep in a cool dry place (not in direct sun). If fridge, wrap well to avoid picking up fridge odors or drying out. Use parchment between layers so pieces don’t stick.

• Shelf‑life: Many peanut butter fudge recipes state 1‑2 weeks if stored well at room temperature; if refrigerated, maybe 2‑3 weeks. Giftable fudge should be firm but still giving.

• Freezing: Possible, but texture may change slightly. If you freeze, wrap pieces individually, in airtight containers, thaw in fridge then bring to room temp before eating so texture softens.

• Packaging for gifts: Cut into uniform squares, wrap in wax paper or parchment, place in small boxes or tins. Labeling is nice (“Peanut Butter Fudge — keep cool”, etc.). If gifting in heat, consider cooler or insulated packaging.

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Full Example: “Three Double Batches” Recipe Written Out

Here is a full, detailed recipe you can use to make three double batches. Use large pots, three setting pans, etc.

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Ingredients (3 Double Batches)

• Evaporated Milk: 6 cans (14‑oz each)

• Granulated Sugar: ~ 12 cups (adjust if piece weight differs)

• Butter (unsalted): ~ 3 cups (~ 680‑720 g)

• Peanut Butter (creamy or crunchy): ~ 6 cups (~1.4‑1.7 kg)

• Marshmallow Creme / Fluff: ~ 3 jars (if using this version)

• Vanilla Extract: ~ 6 tsp

• Salt: ~ 2 to 3 tsp, depending on how salty the butter / peanut butter are

• Optional: Chopped peanuts (2‑3 cups), sea salt flakes for finishing

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Instructions

1. Line and grease three large pans (e.g. 9×13‑inch or similar) with parchment/foil; set aside.

2. In large heavy pot #1, melt butter over medium heat. Add sugar and evaporated milk; stir until sugar begins to dissolve and mixture is heated through.

3. Bring to rolling boil; monitor temperature; for sugar‑based vanilla/evaporated milk style, bring to ~235‑240°F / soft‐ball stage. Be careful stirring early but avoid stirring once boiling strongly, except as recipe requires.

4. When the correct temp reached, remove from heat. Stir in peanut butter, marshmallow creme, vanilla, and salt. Mix until completely smooth.

5. Let mixture cool for a short time if needed (per recipe) down to ~110‑120°F before beating.

6. Beat the mixture (by hand, mixer, or stand mixer) until mixture loses gloss, becomes thick, starts pulling away from sides, is creamy.

7. Pour into first prepared pan; smooth top. Sprinkle chopped peanuts or sea salt if using.

8. Repeat steps 2‑7 for batches #2 and #3. Between batches allow pot and thermometer etc. to cool appropriately if needed so you don’t burn sugar or overheat once cooling sets start.

9. Allow all pans to set at room temperature until firm (several hours, possibly overnight). For additional firmness, you can place in refrigerator once set to touch.

10. Once set, lift out via foil/parchment, cut into squares using a hot knife (dip in hot water, wipe dry between cuts).

11. Store pieces in airtight containers, layering with wax/parchment paper.

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Shareable Short (Condensed) Version

Here’s a shorter version you can use to remind yourself or share, once you understand the full process.

Perfecting 3 Double Batches of Peanut Butter Fudge

Ingredients approx:
- 6 cans evaporated (or condensed) milk
- ~12 cups sugar
- ~3 cups butter
- ~6 cups peanut butter
- ~3 jars marshmallow creme (if using)
- ~6 tsp vanilla
- ~2‑3 tsp salt
- Optional: chopped peanuts or sea salt flakes

Process (one double batch, done 3×):
1. Line pans.
2. Melt butter & sugar + milk; bring to soft‑ball stage (~235‑240°F).
3. Remove from heat; stir in peanut butter, marshmallow creme, vanilla, salt.
4. Cool to ~110‑120°F; beat until thick, loses gloss.
5. Pour into pans; top with nuts/salt.
6. Let set room temp; optional fridge after set.
7. Cut squares with hot clean knife; store airtight.

Key tips: use heavy pot, accurate thermometer, avoid stray sugar crystals, cool & beat properly, clean between batches.

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If you like, I can also send you a metric system version or a version adapted to local ingredients / types of peanut butter available where you are (so you get perfect results with what you can get). Do you want that?