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Home » Recipes » Gluten Free Candy Recipes

Old Fashioned Peanut Butter Fudge

Published: Dec 18, 2018 · Modified: Dec 18, 2024 by Kim · This post may contain affiliate links · Leave a Comment

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Smooth, creamy, and perfectly peanut buttery, this Old Fashioned Peanut Butter Fudge is easier to make than you think.

slabs of peanut butter fudge with tunnel of peanut butter in the middle on crystal plate.

Old Fashioned Peanut Butter Fudge was originally posted on December 18,2018 and has been updated with new pictures, plenty of new tips and tricks, and a video.

Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.

Years and years ago, at a local landmark named Waterside (which was like a mini mall with a food court and shops) there was a Fudgery downstairs in the food court.  Whenever one of the fudge mixtures would be ready, they would ring a bell so people could watch the fudge being made.  They would pour the mixture onto big marble blocks.  Then they'd pick up these giant paddles and sing while working with the fudge, constantly stirring it and flipping it up in the air. 

It was a real show to watch, and I remember fondly when they would make the peanut butter fudge.  Peanut butter fudge has always been my favorite fudge flavor of all time. They would spread peanut butter on top of one long side and then flip the other side over.  It would create a tunnel of peanut butter sandwiched inside the fudge. Was it the best peanut butter fudge I'd ever had? You bet! So when they left the area, I was determined to recreate that fudge and I think I did a pretty darn good job, if I do say so myself!

ingredients needed

peanut butter fudge ingredients measured out and labeled on white marble counter.
  • Sugar - the basis of all fudge recipes.
  • Light cream - aka half & half. If you can't find half & half in your area, you can mix equal parts heavy cream and whole milk as a substitute.
  • Peanut butter - go for the creamy stuff, such as Skippy or Jif. I would not suggest using a natural peanut butter as the oils will change the consistency of the fudge.

how to make old fashioned fudge

sugar in the middle of half and half in large saucepan.

Pour half and half into a large saucepan. Add sugar to the pot, being careful not to let any touch the sides of the pot. Begin melting sugar on medium low heat.

sugar syrup boiling in large saucepan.

As soon as mixture begins to boil, increase heat to medium and clip on a candy thermometer. Stir slowly, but constantly.

orange digital thermometer showing 238 degrees.

When temperature reaches 238 degrees F, remove saucepan from heat.

peanut butter, butter, and vanilla bean paste sitting on top of cooling sugar mixture in saucepan.

Immediate place butter, peanut butter, and vanilla on top of sugar mixture, but do not stir. Cool to 130-140 degrees.

vigorously stirring fudge mixture in saucepan with silicone spatula.

Begin vigorously stirring fudge until it begins to lose its shine and thickens. This could take anywhere from 5 minutes to 15 minutes.

fully beaten fudge scooped out onto a sheet of wax paper.

Once it thickens, immediately scoop it out onto a sheet of wax paper. Spread it to roughly ½-inch thick.

peanut butter spread on one side of fudge before folding other side over top.

Spread the rest of the peanut butter on one half.

gently peeling back wax paper from folded over fudge.

Using the wax paper as a guide, flip the other half over on top of the peanut butter.

slab of fudge wrapped in wax paper and plastic wrap.

Roll slab of fudge up in wax paper and then tightly in a sheet of plastic wrap. Let sit at room temperature until completely cool.

frequently asked questions

Do I have to have a candy thermometer?

It really is very helpful to have a candy thermometer (and they're very cheap), but if you don't have one, you can test for the soft ball stage. To do this, drop a small amount of the sugar syrup into a cup of ice water. If it forms a soft and pliable ball (it can be pressed between your fingers), it has reached the soft ball stage and you can remove it from the heat. While this method works, it's not as precise as a thermometer. 

Is it necessary to spread the peanut butter on the inside?

No, but it really makes this fudge extra special. If you don't want to do this, reduce the amount of peanut butter in the recipe to ½ cup (120g).

What's the most important part of making fudge?

Controlling the presence of sugar crystals. Sugar crystals can form when grains of sugar adhere to the sides of the saucepan while boiling the mixture and can also form when the fudge is beaten too quickly. By adding the liquid to the pan first and then slowly pouring the sugar in the middle, and waiting until the fudge cools to at least 140 degrees F, you will reduce the chances of your fudge being grainy.

more gluten free candy recipes

  • No Bake Peanut Butter Bars
  • Homemade Marshmallows
  • Gluten Free Chocolate Crunch Bars
  • Passion Fruit Milk Chocolate Ganache Squares
crystal plate of fudge slabs.

If you're a peanut butter lover like I am, you'll want to make this recipe for your Christmas tray (if you don't eat it all yourself)!!

slabs of peanut butter fudge with tunnel of peanut butter in the middle on crystal plate.

The Best Peanut Butter Fudge

Kim
Smooth, creamy, and perfectly peanut buttery, this Old Fashioned Peanut Butter Fudge is easier to make than you think.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine American
Servings 3 pounds

Equipment

  • candy thermometer
  • Cuisinart 4-Quart Stainless Steel Saucepan

Ingredients
 

  • 3 cups (600g) granulated sugar
  • 1 cup plus 2 tablespoon (270g) half and half or light cream
  • 1 cup (240g) creamy peanut butter, divided
  • 2 tbsp (28g) butter
  • 1 tablespoon vanilla extract
Get Recipe Ingredients

Instructions
 

  • Add half and half into a 4-quart saucepan and carefully pour sugar into the center. This will help avoid sugar crystals from latching onto the sides of the pan (thus making your fudge grainy). Begin cooking over low to medium-low heat, barely stirring and instead gently getting the sugar wet in the center of the half and half (see video for detailed how-to). Once sugar syrup begins to boil around the edges, take a wet pastry brush and brush along the sides to remove any sugar crystals that may have inadvertently landed along the sides.  
  • Increase heat to medium, clip on candy thermometer, and cook, stirring slowly, until mixture reaches 238 degrees (about 10-15 minutes).
  • Remove from the heat and carefully add half the peanut butter, the butter, and the vanilla on top of the sugar mixture, but DO NOT STIR.  Let the saucepan sit until the temperature drops to about 140°F. The bottom and sides of the pan will be warm to the touch, but not hot.
  • Begin beating the mixture with a wooden spoon or rubber spatula until smooth and the mixture loses its gloss and begins to thicken.  
  • Quickly dump the mixture onto a large piece of wax paper or parchment paper and spread to about ½-inch thick.  Spread one side with remaining peanut butter and then lift the other side up and over the peanut butter side, to make a peanut butter fudge sandwich of sorts 😋  
  • Wrap well and let cool completely at room temperature. Fudge gets better and creamier with age, but can be served right away. I like to slice it and then cut those slices in half. Store at room temperature, well wrapped.
Keyword fudge, peanut butter
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Hey there, I'm Kim!

I won't let a celiac diagnosis stop me from enjoying my passion for baking and cooking, so stick with me and I'll show you how to make the BEST EVER gluten-free renditions of the food we used to know and love 🤗

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