Grandmas old fashioned peanut butter fudge recipe with butter, pretzels on top with a drizzle of caramel. Cooked on the stove, this dessert is a bit more work than our Pumpkin Fudge but so worth it!!
This 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 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.
Nope we don’t use any of that canned stuff to make Grandmas Peanut Butter Fudge or Velveeta fudge friends. 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.
What is peanut butter fudge made of?
- Brown sugar is a deeper sugar with a bit of molasses in it
- 1 c sugar, white granulated sweetens it further
- Whole milk is better than lower in fat to solidify it
- 1 stick butter is best but if you need a dairy free alternative, go for it
- Peanut butter should be smooth for this one
- Vanilla extract, just a splash enhances the flavors
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.
in the Microwave
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.
How do you get peanut butter fudge to harden?
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.
Should you store homemade fudge in the refrigerator?
Unlike our Skippy Peanut Butter Bites, 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. It’s best enjoyed within 2-4 weeks for optimal freshness and flavor.
Periodically with this or our Butter Pecan Fudge Recipe 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.
How to Freeze Homemade Fudge
For freezing fudge, individually wrap each piece and placing them in an airtight container. Use a freezer safe container or bag. Let thaw in the refrigerator overnight or at room temperature for a few hours. Steps don’t change for cheater 4 ingredient fudge.
Old Fashioned Peanut Butter Fudge
Equipment
- 1 8×8 pan
- 1 pot
Ingredients
- 1 c brown sugar
- 1 c sugar
- 1/2 c milk, whole
- 1 stick butter
- 3/4 c peanut butter, smooth
- 1 tsp vanilla
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
