With a rich peanut butter base and a topping of crunchy roasted peanuts, this Peanut Butter Candy is a no-bake dessert that’s incredibly easy to make at home.
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Ingredients you will need
White granulated sugar: Or you can use caster sugar.
Water: I prefer using the wet caramel method because it provides better control over the caramelization process. If you want to learn more about making caramel using the wet method, check out my Salted caramel recipe.
Lemon juice: A small amount of acid prevents the sugar from crystallizing during cooking.
Condensed milk: Use sweetened condensed milk.
Heavy cream: You will need heavy whipping cream with 36% fat content.
Peanut butter: You will need 100% natural creamy peanut butter to make this Peanut Butter Candy recipe.
Butter: Use unsalted butter at room temperature.
Roasted peanuts: Roughly chopped, roasted peanuts add some crunchiness to the chewy candy.
Are you looking for more easy-to-make sweet treats? Look no further! Check out this delicious Honeycomb candy, these Meringue cookies, or these Chocolate truffles that you can make with store-bought puff pastry.
Cooking tips
Use natural peanut butter: Avoid peanut butter with added sugar or oils for the best flavor and consistency.
Don’t rush the caramel: Cooking the sugar too quickly can cause it to burn. Medium heat is your friend!
Cook till soft ball stage: Undercooked candy won’t set properly, while overcooking can result in a bitter flavor. Keep a close eye on the temperature, and remove the mixture from heat as soon as it reaches 240F (115C).
How to make peanut butter candy
Prepare your pan: Line an 8” x 8” (20cm x 20cm) pan with parchment paper so it fully covers the bottom and sides. Set it aside.
Make the caramel base: In a heavy-bottomed saucepan, combine the sugar, water, and lemon juice. Stir gently until it looks like wet sand, then place it over medium heat. Let the sugar melt and caramelize into a deep amber color. Avoid stirring the mixture, and if sugar crystals form on the pan’s sides, use a wet brush to dissolve them.
Prepare the peanut butter mixture: While the sugar syrup is cooking, whisk together the condensed milk, heavy cream, and peanut butter in a bowl. Warm the mixture in the microwave or on the stovetop until it’s hot but not boiling.
Combine and cook: Once the caramel reaches the desired amber color, slowly pour in the warm peanut butter mixture. Whisk continuously until fully combined. Add the butter, vanilla extract and whisk until fully incorporated. Cook the mixture, stirring, until it reaches 240F (116C). If you don’t have a thermometer, use the “soft ball” test by dropping a small amount into ice water—it should form a pliable ball.
Set the candy: Pour the hot mixture into your prepared pan, spreading it evenly. Sprinkle the chopped roasted peanuts over the top for added texture.
Chill and enjoy: Refrigerate for at least 6 hours, or overnight, until the candy is firm. Once set, cut into bite-sized pieces and serve!
Possible variations
Toppings: Instead of roasted peanuts, try using other nuts like almonds, pecans, or cashews for a different flavor and crunch. You could also sprinkle the top with shredded coconut, chocolate chips, or even a dusting of cocoa powder.
Individually wrapped candies: Cut the candy into smaller, bite-sized pieces and wrap them in wax paper or decorative candy wrappers.
Chocolate: Drizzle melted dark or milk chocolate (should be tempered) over the set candy before cutting it into pieces.
Storing tips
Store your Peanut Butter Candy in an airtight container in the refrigerator to keep it fresh and maintain its firmness. It can last up to 2 weeks this way. For longer storage, freeze the candy in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator before serving.
Recipe card
Peanut butter candy
Equipment
- Digital kitchen scale
- Saucepan
- Rubber spatula
- Instant read thermometer or candy thermometer
- 8" by 8" (20cm by 20cm) brownie pan
Ingredients
- 300 g white granulated sugar
- 75 g water
- ½ teaspoon lemon juice
- 200 g condensed milk sweetened
- 100 ml heavy whipping cream
- 100 g peanut butter 100% natural creamy
- 100 g butter unsalted
- 1 teaspoon vanilla extract optional
- 150 g roasted peanuts roughly chopped
Instructions
- Line an 8” x 8” (20cmx20cm) pan with parchment paper so it covers the bottom and the sides of the pan.
- Add the sugar, water, and lemon juice into a heavy-bottomed saucepan. Mix until it resembles wet sand, then place the pan on the stovetop. Allow the sugar to melt and caramelize over medium heat until it reaches a deep amber color. Do not stir the mixture. If sugar crystals form on the sides of the pan, gently brush them down with a wet pastry brush to help the sugar melt evenly.
- Meanwhile, combine the condensed milk, heavy cream, and peanut butter in a bowl. Whisk well and heat until very warm (use a microwave or saucepan).
- Once the sugar syrup reaches a deep amber color, carefully pour in the warm peanut butter mixture. Whisk vigorously until fully incorporated.
- Add the butter and vanilla extract and whisk until fully incorporated.
- Continue cooking the mixture until it reaches 240F (115C). To test doneness without a thermometer, drop a teaspoon of the hot mixture into a bowl of ice-cold water. Wait 10 seconds, then retrieve it. If you can roll the hardened candy between your fingers into a small ball without it melting, the mixture is ready.
- Pour the mixture into a prepared pan, smoothing the surface. Sprinkle the chopped peanuts evenly over the top.
- Refrigerate the candy for at least 6 hours, or overnight. Once set, cut it into pieces and serve.
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