Ok so I’m sharing Grandma old fashioned peanut butter fudge recipe with a modern day twist today. With pretzels and a bit of caramel on top this dessert is a bit more work than our Microwave Pumpkin Fudge but so worth it!!
I’d say this is the best peanut butter fudge ever made. I mean the recipe originated from my Grandmother so I guess I have an affinity for it in that regard but even guests say it is amazing. A great Christmas gift or include in your cookie exchange for fun. (affiliate links present)
Peanut Butter Caramel Fudge
We make this one more like our Peanut Butter Chocolate Fudge, which is amazing too. On the stovetop you could use anything on the top, even Reese’s peanut butter cups for added over the top YUM. Anything goes during the holiday season really. Sprinkles are fun for color, or crushed Butterfingers even.
Another idea we have done is to make a batch of our chocolate Coal Fudge, plus this at the same time. Let both of them set and put one on top of the other for an extra thick but layered look with both flavors you love. I mean let me tell you how delish this one is. OMG is all I can say.
Peanut Butter Fudge No Condensed Milk
Nope we don’t use any of that canned stuff to make Grandmas Peanut Butter Fudge or Fudge with Velveeta friends. Only the good old fashioned type of basic ingredients here. That is what they did back in the day right?? As for prep you will need a square pan, parchment paper to make it easier to lift out and slice, and a pot over your stove to dissolve all the sugars and make it smooth.
- Brown sugar
- 1 c sugar
- Whole milk
- 1 stick butter
- Peanut butter should be smooth
I don’t feel there is a need for a candy thermometer really. The biggest thing to remember when making this is you need the sugars to dissolve completely so it can solidify well. If not it will stay softer than you would like even after refrigerated.
Even with our Microwave Peppermint Fudge you need to ensure it becomes hot enough for all ingredients to incorporate and the sugars in the chocolate chips break down for it to harden properly. I have made the mistake to stop short and regretted it.
There is a recipe card below you can print and keep handy as well for this homemade peanut butter fudge. We will go over the basics with a few other options below too though.
- Prep a 8×8 dish with parchment paper. In a medium saucepan combine the white granulated sugar, brown sugar, milk, and butter.
- Place over medium heat, stirring every few minutes until boiling.
- Let the mixture boil for another 2 minutes while continuously stirring for the sugar crystals to break down and dissolve.
- Remove from the heat and add the vanilla extract and peanut butter. Mix together until completely smooth.
- Pour the peanut butter fudge into the prepared baking dish. Spreading evenly.
- You can drizzle 1/4 c. caramel sauce evenly if you like now but this will make it stickier.
- A small amount of crushed nuts can be added to the top, a family favorite at times.
- You can also place pretzels on top of the fudge now if you like, covering every inch of the pan.
- Let cool completely at room temperature until mixture reaches a soft ball stage, this will take about an hour.
Like our Lunch Lady Peanut Butter Bars, these are best if you cover with plastic wrap once cooled and put into the fridge for 1-2 hours before slicing for it to come out in clean squares. Once hardened store on the countertop in an airtight container. Best if you can wrap in plastic wrap and then in a container for best results. Jump to recipe and let us know what you think.
Old fashioned Peanut Butter Fudge No Condensed Milk
Fudge should not be stored in the refrigerator beyond just getting it to harden because the cold and moisture can alter its texture and cause it to become too hard.
For freezing fudge, individually wrap each piece and placing them in an airtight container. Use a freezer safe container or bag. When ready to enjoy, let the fudge thaw in the refrigerator overnight or at room temperature for a few hours.
While this treat can last for several weeks when stored properly at room temperature, it’s best enjoyed within 2-4 weeks for optimal freshness and flavor. Periodically check for any signs of moisture, mold, or changes in texture or flavor. If you notice any issues, remove affected pieces immediately to prevent them from affecting the rest.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Grandma Old Fashioned Peanut Butter Fudge Recipe
- Prep a 8×8 dish with parchment paper. In a medium saucepan combine the white granulated sugar, brown sugar, milk, and butter. Place over medium heat, stirring every few minutes until boiling.
- Let the mixture boil for another 2 minutes while continuously stirring for the sugars to break down and dissolve. Remove from the heat and add the vanilla extract and peanut butter. Mix together until completely smooth.
- Pour the peanut butter fudge into the prepared baking dish. Spreading evenly. You can drizzle 1/4 c. caramel sauce evenly over the fudge too if you like now. You can also place pretzels on top of the fudge now if you like, covering every inch of the pan.
- Let cool completely on the counter, this will take about an hour. Best if you the cover top with plastic wrap once cooled and put into the fridge for 1-2 hours until completely solidified before slicing.
- Once hardened store on the countertop in an airtight container. Best if you can wrap in plastic wrap and then in a container for best results.