This peanut butter fudge was the very first fudge recipe that I ever made. It never fails me and it is always delicious. It doesn’t matter what style of peanut butter you use, It always turns out. I always use organic pure peanut butter that is just peanuts and salt but you can use jiff, peter pan plain, honey roasted, or whatever you have on hand. Even almond or macadamia nut butter. It is so good. I’ve used them all.
I acquired this recipe from my grandmother’s collection. I do not know where she got this recipe from or who gave it to her. I have always called it “My grandmothers fudge”. I do know that my father also made this exact fudge recipe when he was younger. I do know that this recipe is older than the 1950s. My father was born in 49. My grandmother was born in 1912 and passed in the mid-1990s. Sometime in her younger days, she acquired this recipe and has been in our family ever since. I hope you all enjoy this PB Fudge as much as we do.
So, Let me walk you through how to make this delicious old-fashioned fudge.
3 cups sugar
1 tsp chocolate powder ( any brand will do such as Hershey’s)
3/4 cup warm water
1 stick butter (1/2 cup) room temp and cubed
1 tsp vanilla extract
1 cup peanut butter ( your favorite brand or style will do just fine)
- Line a 8×8 inch dish with parchment paper and set aside. If you do not have parchment you can just butter the dish really well.
- To a large sauce pan add your candy thermometer. Turn your heat to medium.
- Add the water and bring it to a light boil.
- In the meantime combine the sugar and cocoa in a bowl until well combined.
- When the water begins to boil add the sugar and cocoa mixture and stir with a wooden spoon. Cook the mixture until the mixture reaches 234* (soft ball stage) on the thermometer. Stir occasionally to prevent the sugar from burning to the bottom of the pan. If you notice any sugar beginning to crystalize on the sides of the sauce pan simply dip a pastry brush into some water and brush the sides of the pan. Do not scrape the sides of the pan with any utensil.
- Once the mixture reaches 234* turn the heat off and add in the cubed better and stir with a wooden spoon to melt.
- Once the butter is melted add in the peanut butter or nut butter of choice and stir to combine well. Stir vigorously until you feel the mixture is begining to thicken. Make sure there are no clumps of nut butter and the mixture has thickened. This takes about 3 to 5 minutes.
- Pour the mixture into your prepared dish. Do not scrap the sides of the sauce pan. The bottom is fine but so not scrape the sides. You don’t want those crystalized sugar bits in your fudge.
- Let cool on the counter for 30 minutes and then place in the fridge to set for about 2 to 24 hours.
- Once your fudge has set you can butter a knife carefully and cut the fudge into 1/2 to 1 inch pieces and store in an airtight container in the fridge.
- You can use any style of peanut butter or nut butter you like or have on hand. It really doesn’t matter. The style or brand of peanut butter you use will offer different flavor profiles of the fudge but will not alter the consistency at all. So if you want to use crunchy nut butter it will totally work.
- If you want to make this chocolate you can use nutella. I have done this as well. It is delicious. I have also used sunflower seed butter and macadamia nut butter. I use organic peanut butter in ours but you use what you like or have on hand.
- This makes for a great holiday gift for your family or friends. I make a double batch and give most to people for holiday gifts. It is so delicious.
- Store in an airtight container lined with wax or parchment paper. It is a very creamy fudge but holds it’s shape very well. It is soft and creamy fudge. I always store mine in the fridge.
- If you have any questions you can always watch my videos or contact me via email, youtube, or instagram. I am always happy to answer any of your questions. You can find my information on my blog.