Peanut Butter Maple Fudge: A New England Favorite with a Maple Twist
Albert Wood
Peanut butter fudge has been a beloved treat all over New England for years. Found right alongside chocolate fudge in fudge shops across the region, this classic dessert is a crowd-pleaser for its rich, creamy texture and irresistible peanut butter flavor. But what if we told you there’s a way to make this already-perfect treat even better? The answer is simple: add maple!
With Wood’s Amber Rich Maple Syrup as the star ingredient, this Peanut Butter Maple Fudge takes your traditional favorite to the next level. The sweetness of maple syrup perfectly complements the salty richness of organic peanut butter, creating a mouthwatering combination that you’ll want to savor again and again.
The beauty of this Peanut Butter Maple Fudge lies in its simplicity and the deep, complex flavor that comes from the rich, Vermont-made Wood’s Amber Rich Maple Syrup. This isn't just another fudge; it’s a perfect combination of two beloved flavors with an added maple twist that will make your taste buds sing.
Why You’ll Love This Maple Fudge:
A Classic with a Twist: Peanut butter fudge is a New England favorite, but the only way to make it better is to add maple—and that’s exactly what we’ve done!
A Rich, Sweet Flavor: The Wood’s Amber Rich Maple Syrup infuses the fudge with a smooth, caramel-like sweetness that perfectly balances the rich peanut butter.
Simple, Yet Irresistible: With just three ingredients and easy preparation, this fudge is the perfect go-to treat for any occasion.
Before you start cooking the syrup, make sure that the peanut butter is stirred well. (Organic PB will have oil on the top.) After the peanut butter is stirred and mixed together, measure out 1 cup of the peanut butter. Butter an 8 ½ x 8 ½ pan.
Directions
With the use of a candy thermometer, boil syrup and butter between medium and low stove temperature setting, until it reaches 231° F.
Remove from the burner and let set for 3 minutes.
Add the 1 cup of organic peanut butter (I used peanut butter with peanuts) and stir quickly. When syrup and peanut butter are mixed well, pour them into the buttered pan.
