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Old Fashioned Peanut Butter Fudge
This Old Fashioned Peanut Butter Fudge Recipe is fast and simple to make. It's silky, smooth, and the perfect sweet treat for peanut butter lovers!
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Old Fashioned Peanut Butter Fudge is surprisingly simple to make - and fast, too! It’s silky smooth and a perfect sweet treat for peanut butter lovers. It’s melt-in-your-mouth good!
This easy dessert takes only minutes of effort on your part. A few hours of patience is really the hardest part! Once the fudge is hardened, you won’t want to wait to sink your teeth into the super creamy, peanut buttery fudge!
Squares of silky, creamy peanut butter fudge would make any peanut butter fan drool. Package the fudge up in cute cellophane bags or little tins to give as gifts. These thick fudge squares look even more gorgeous when you use your spatula to add some texture to the top after pouring into the pan.
Old Fashioned Peanut Butter Fudge Ingredients
- Sugar
- Brown sugar
- Butter
- Milk
- Peanut butter
- Mini marshmallows
With just six ingredients, it’s ready to pour in almost the same number of minutes. Candy making can be intimidating, but fudge is almost foolproof. In addition to the sweet and creamy ingredients, you’ll also need a heavy bottom saucepan and a trusty wooden spoon. Wooden spoons are the perfect stirring utensil for candy since they do not absorb or conduct heat, and candy gets pretty hot.
To test that hot temperature, you’ll want a good candy thermometer as well. Candy is all about the temperature. Heating sugar to different temperatures yields different consistencies and effectively, different candies. So pay close attention to your candy, and do yourself a solid by having all your ingredients measured out and the pan prepped in advance.
How to Make Old Fashioned Peanut Butter Fudge
FIRST STEP: Start by boiling both sugars, butter, and milk in a pot until it reaches 236 degrees then immediately stop.
SECOND STEP: Add in peanut butter and marshmallows and whip until it starts to thicken.
THIRD STEP: Pour into a buttered 8″ x 8″ pan. You could also line with parchment paper to make it even easier to take out if you’d like to.
FOURTH STEP: It takes about one to two hours for the fudge to harden completely. Wait until cooled to room temperature and slice into squares.
Cooking Tips
It is not recommended to double this recipe. Candy recipes require precise temperatures, and with double the ingredients, getting the batch to the correct temperature is tricky without burning or scorching the bottom.
Use an accurate candy thermometer.
A wooden spoon is the traditional utensil for a reason, but a high temperature rated silicone works well, too.
Gather your ingredients and prep the pan before you start cooking. Candy is a fast process and requires your full attention.
Storing this Recipe
Store fudge in a covered container on the counter.
If you choose to refrigerate the fudge, place it in between layers of parchment paper in an airtight container. The container needs to be sealed because the humidity in the refrigerator can affect the fudge.
The fudge can also be frozen. Freeze the pieces on a baking tray lined with parchment, then place the frozen pieces in a freezer bag. This will keep the pieces from sticking together.
Old Fashioned Peanut Butter Fudge
This Old Fashioned Peanut Butter Fudge Recipe is fast and simple to make. It's silky, smooth, and the perfect sweet treat for peanut butter lovers!
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
- 2 cups sugar
- ½ cup brown sugar ( packed)
- 4 tbsp butter
- ½ cup milk
- 1 cup peanut butter
- 1 cup mini marshmallows
DIRECTIONS
- Start by boiling both sugars, butter, and milk in a pot until it reaches 236 degrees then immediately stop.
- Add in peanut butter and marshmallows and whip until it starts to thicken.
- Pour into a buttered 8″ x 8″ pan. You could also line with parchment paper to make it even easier to take out if you’d like to.
- It takes about one to two hours for the fudge to harden completely. Wait until cooled to room temperature and slice into squares.
Notes
It is not recommended to double this recipe. Candy recipes require precise temperatures, and with double the ingredients, getting the batch to the correct temperature is tricky without burning or scorching the bottom.
Use an accurate candy thermometer.
A wooden spoon is the traditional utensil for a reason, but a high temperature rated silicone works well, too.
Gather your ingredients and prep the pan before you start cooking. Candy is a fast process and requires your full attention.
Nutrition
Calories: 257kcal | Carbohydrates: 38g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 107mg | Potassium: 125mg | Fiber: 1g | Sugar: 35g | Vitamin A: 100IU | Calcium: 22mg | Iron: 1mg
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Comments
Sue Bridgins says
What wonderful recipes. Thank you so much for posting them.
JoAnn says
First time making peanut butter fudge and it turned out great! Made half batch and used crunchy peanut butter. Good stuff!
William R Draper sr says
Like recipes all kinds my grandkids love the treats
Shauna says
Hi Carol, The recipe calls for 1/2 cup milk
Yessi says
Per post recommendations:
Store fudge in a covered container on the counter.
If you choose to refrigerate the fudge, place it in between layers of parchment paper in an airtight container. The container needs to be sealed because the humidity in the refrigerator can affect the fudge.
The fudge can also be frozen. Freeze the pieces on a baking tray lined with parchment, then place the frozen pieces in a freezer bag. This will keep the pieces from sticking together.