Who loves peanut butter as much as I do? Because the BEST peanut butter fudge is right around the corner from being in your kitchen. It’s creamy, dreamy, and unbelievable! Go make this now for your Christmas goody tray!!
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! The way the Fudgery did it is they would spread peanut butter on top of one long side and then flip the other side over. It would create like a peanut butter fudge sandwich. OMG was it guuuuuuuoooood (in my best Cousin Eddie impersonation). Haha!
HOW TO MAKE OLD FASHIONED FUDGE
Usually old fashioned fudge recipes are ones in which a sugar mixture is boiled until it reaches a softball stage (about 238-240 on a candy thermometer. Because of this, they are much more creamy and smooth. I’m not knocking the easy fudge recipes out there. There are some great ones.
In this peanut butter fudge recipe, boil the sugar and cream until they reach 238 degrees on a candy thermometer. Carefully take the saucepan off the heat to avoid disturbing the sugar/cream mixture. Add half the peanut butter, all of the butter and vanilla on top of the mixture, but DO NOT stir. Let the mixture sit, undisturbed, until the bottom and sides of the saucepan are only warm to the touch.
Begin beating the fudge vigorously with a wooden spoon until it loses its shine and stiffens (this may take 5 minutes or so). Once this happens, dump it onto a sheet of waxed paper or parchment paper. Spread the other half of the peanut butter onto one side and then flip the other side over onto the peanut butter. Let set until completely cool. Cut into 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
- 3 cups (600 g) granulated sugar
- 1 cup plus 2 tbsp (270 ml) light cream or half and half
- 1 cup (250 g) smooth peanut butter, divided
- 2 tbsp (28 g) butter
- 1 tbsp vanilla extract
- Combine sugar and cream in 2-quart heavy saucepan. Begin cooking over low to medium heat. If sugar crystals are present on sides of saucepan, take a wet pastry brush and brush along sides to remove sugar crystals.
- Once sugar has dissolved, clip on candy thermometer and cook, stirring slowly, until mixture reaches 238 degrees (about 10-15 minutes).
- Remove from heat and add half the peanut butter, the butter, and vanilla, but DO NOT STIR. Let saucepan sit until bottom and sides of pan is only slightly warm and not hot.
- Begin beating mixture with a wooden spoon until smooth and mixture loses its gloss and begins to set up.
- Immediately dump mixture onto large piece of waxed paper or parchment paper. Spread one side with remaining peanut butter and then lift other side up and over the peanut butter side.
- Cool and then cut into squares. Store in airtight container in refrigerator. Will keep up to three weeks (if it lasts that long!).
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