Smooth, creamy, and perfectly peanut buttery, this Old Fashioned Peanut Butter Fudge is easier to make than you think.
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.
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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
- 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
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.
As soon as mixture begins to boil, increase heat to medium and clip on a candy thermometer. Stir slowly, but constantly.
When temperature reaches 238 degrees F, remove saucepan from heat.
Immediate place butter, peanut butter, and vanilla on top of sugar mixture, but do not stir. Cool to 130-140 degrees.
Begin vigorously stirring fudge until it begins to lose its shine and thickens. This could take anywhere from 5 minutes to 15 minutes.
Once it thickens, immediately scoop it out onto a sheet of wax paper. Spread it to roughly ½-inch thick.
Spread the rest of the peanut butter on one half.
Using the wax paper as a guide, flip the other half over on top of the peanut butter.
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
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.
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).
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
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)!!
The Best Peanut Butter Fudge
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
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.
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