This old fashioned peanut butter fudge is just like the smooth and creamy sweet treat your grandma made. Best of all, this easy dessert only requires a few simple ingredients and it is a pretty easy recipe to follow. Even if your grandma never made this for your whole family, now is your chance to create a new family favorite to enjoy during the holidays or any time of year!
Ingredients Needed
- Brown sugar
- White sugar
- Milk
- Creamy Peanut butter
- Butter
- Vanilla extract
- Salt
Equipment Needed
Unless you are an experienced fudge maker, you will need a digital thermometer for this old fashioned fudge recipe. You can use a candy thermometer, but any old meat thermometer works just as well.
Although this recipe technically can be mixed by hand, your arm will feel like it is falling off by the time you are finished. A stand mixer will make this recipe effortless. Even using an electric hand mixer would make a huge difference.
How to make it
Important: For best results read the whole recipe for this easy peanut butter fudge and prep your ingredients and equipment ahead of time to ensure the cooking process doesn't get interrupted.
To begin combine sugar, salt, and milk in a medium saucepan, then set over medium heat and stir with a wooden spoon to combine. Bring the mixture to a boil and stop stirring when the mixture boils to prevent sugar crystals from forming in the sugar.
Continue to boil for approximately five minutes, until the mixture reaches 234 degrees when tested with a thermometer. This is known as reaching the soft ball stage in candy making, where sugar is between 234 - 240 degrees. At this temperature, the sugar has concentrated to 85%.
Tip: If you don't have a thermometer, you can check the temperature of the boiling sugar by using the cold water test. During the soft-ball stage your sugar mixture will transform into a soft ball when a small amount is placed in cold water. At the proper temperature it will be sticky, yet pliable, and hold together when picked up out of the water.
Immediately transfer the sugar mixture to the bowl of your stand mixer, without scraping the sides of the pot, along with peanut butter, vanilla, and butter. Set your mixer to medium-low and let it mix for approximately seven minutes. The mixing cools the fudge down and thickens it. It is done mixing when the peanut butter mixture has thickened but still remains pourable.
At this point, the fudge can be poured into a medium pan or baking dish to cool. It is best to line the pan with parchment paper, aluminum foil, or plastic wrap to ensure it doesn't stick. Let cool at room temperature for two to three hours, then slice and enjoy this wonderful fudge with friends and family.
How to store fudge
Your peanut butter fudge does not need to be refrigerated. It can be stored on the countertop in an airtight container. Keeping your batch of fudge at room temperature helps it retain the best texture, and the airtight container will prevent it from drying out. Fudge can last a week or two, but this delicious fudge most likely will be consumed within a couple of days if your family has a sweet tooth like mine!
Can fudge be frozen?
Yes, your homemade peanut butter fudge can be frozen. This is a good way to preserve it if you wish to make a large batch in advance for the holiday season. To freeze, wrap the fudge in plastic wrap and store in a freezer safe container.
More Old Fashioned Recipes
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Old Fashioned Peanut Butter Fudge
Equipment
- Thermometer
Ingredients
- 1 ½ cups brown sugar
- 1 ½ cups white sugar
- ¾ cup milk
- 1 cup creamy peanut butter
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Add white and brown sugar to a medium saucepan with milk and salt.
- Stir together with a wooden spoon or silicon spatula and heat over medium heat until boiling, then stop stirring and continue heating until the temperature reads 234 degrees when checked with a candy thermometer.
- Remove sugar mixture from heat and pour the hot mixture into the bowl of a stand mixer along with peanut butter, vanilla extract, and butter.
- Set the mixer on medium-low and let mix for approximately seven minutes. The fudge is done mixing when it has thickened, but still remains pourable.
- Pour the fudge into a medium pan lined with wax paper to cool. Let cool at room temperature for 2-3 hours, then slice and enjoy.
Mavis
Can you better define what a 'medium size pan' is? A 9 x 13? Or something smaller? I love old fashioned recipes and look forward to trying this. Thanks!