It’s time for a Old Fashioned Peanut Butter Fudge Recipe. Did you realize today is both Father’s Day and National Fudge Day?
Fudge is a yummy confection made with sugar, milk, butter, and your favorite flavoring. Some of the most popular fudge recipes include chocolate, peanut butter, maple, caramel, peppermint, and marshmallow.
Coming from an American legend, the first batch of fudge was the result of a botched batch of caramels.
Yum, this special day gave me a reason to beg my hubby for his famous Old Fashioned Peanut Butter Fudge. It’s always so yummy. Everyone that tries it begs for more.
Old Fashioned Peanut Butter Fudge Recipe
The ingredients needed for this Traditional Peanut Butter Fudge recipe are quite simple. Grab your sugar, corn syrup, Vanilla and of course some peanut butter and butter.
Ingredients:
3 cups Sugar
1 can Evaporated Milk
1/3 cup Corn Syrup
1 stick Butter
8 oz Peanut Butter
1 tsp Vanilla Extract
Mix Sugar, Corn Syrup and Evaporated milk in large pan and cook over medium heat. Sir occasionally. Mixture will begin boiling. If it boils too close to top reduce heat slightly.
Continue cooking until mixture reaches soft ball stage (235-245 degrees). You can test for this by seeing the syrup forms a ball while in the cold water, but flattens once removed from the water.
When it reaches this stage, remove from heat. Take butter and grease inside of glass baking dish. Add remainder of butter and vanilla extract and stir until butter is melted and incorporated. Add peanut butter and continue stirring until mixture start to lose its’ sheen. Then pour into buttered baking dish and allow to cool.
- Mix Sugar, Corn Syrup and Evaporated milk in large pan and cook over medium heat.
- Sir occasionally.
- Mixture will begin boiling. If it boils too close to top reduce heat slightly.
- Continue cooking until mixture reaches soft ball stage (235-245 degrees). You can test for this by seeing the syrup forms a ball while in the cold water, but flattens once removed from the water.
- When it reaches this stage, remove from heat.
- Take butter and grease inside of glass baking dish.
- Add remainder of butter and vanilla extract and stir until butter is melted and incorporated.
- Add peanut butter and continue stirring until mixture start to lose its’ sheen.
- Then pour into buttered baking dish and allow to cool.
These peanut butter recipe’s look awesome! I’ll have to try them and share them!!! Thank you for sharing!!!
I followed the recipe but my fudge didn’t set up. Is there a way to fix it?
I am in the midst of making a batch and my fudge isn’t setting up either. I read another recipe in one of my cookbooks and it says to let the mixture cool without stirring to 110 degrees before adding peanutbutter and vanilla. I’m not sure if that will help. If it doesn’t set up I won’t be using this recipe again. I followed instructions to a “T”.
If it’s a damp or rainy day have your air conditioner going or just sit it under a ceiling fan while it sets up. To be honest with you I do both no matter if it’s damp or not I always have. You can try this trick with any candy you make. Good luck and don’t forget when making any fudge to always use a wooden spoon and beat your fudge until the shine is out of it.
I didn’t know to use a wooden spoon to make fudge. I make it a lot but never used a wooden spoon will try that tomorrow for I have more to make. Could you tell me why a wooden spoon? Thanks
Next time stir until more of the shine is gone.
I’ve never seen a fudge recipe that u don’t put the butter in the pan with milk, sugar n in this one corn syrup and boil it. Also when beating it after boiling it will lose its sheen but something else to look for is it will start coming away from pan almost like a ball of dough. U need to work fast and get in pan or it will turn into a sugar crumbly mess. I probably would would omit corn syrup and mix in a little fluff when putting in peanut butter stage. I also find it cooks best in Dutch oven n takes only from 3 to 5 minutes to reach softball stsge.
Please, what size can of evaporated milk? Large can or small can?
Thanks,
Sue
Its the 12 ounce can not the small one
Hi, I followed the directions as well and mine never set up either. It tasted great but never set. Hoping there’s a solution.
I tried making this recipe twice, but both times the fudge wouldn’t set. I did some research for advice, and found out that some people re-boil the mixture and let it set again, and supposedly this helps the fudge set. I tried this the second time, but it still wouldn’t set. :(
To all those whose fudge didn’t set, it is probably because it didn’t cook long enough. Where I’m from, we make fudge with these same ingredients EXCEPT the corn syrup so maybe it has something to do with that too. The butter isn’t added later, but the whole stick is added with the sugar and evaporated milk at the start. We also stir constantly vs. occasionally. I don’t know what temp to tell you because I have never used a candy thermometer. But when it’s ready, the bubbles from boiling are kinda of big and thick is the best way I can describe it. Also, the color has turned from light brown to kind of a darker amberish color and of course, it balls as soon as it hits ice water. Then you stir in the peanut butter IMMEDIATELY after removing from heat and then immediately pour it in the pan once mixed. Because of this you need to butter your pan before you start, not after like this recipe. I usually use a hand mixer to mix it because it then has a smoother texture..almost melt in your mouth. It sets up for me every time I use my recipe unless I don’t cook it long enough.
You are exactly correct and the temp on a candy thermometer is 234
I agree!!! Stir until 234* Take off heat. Use electric mixer until thickens and loses its sheen. Immediately pour into greased pan. I use the big evaporated milk can.
I so appreciate everyone’s comments. I was a little intimidated to try this recipe since I don’t have a candy thermometer either. I added butter to the milk mixture from the beginning and cooked everything until it was almost the color of my peanut butter. It seems to have worked since it sent up just fine. I’m eager to see how it turns out once it cools.
From the amount of sugar and butter used it looks like the evaporated milk should be the small can. Not the large one shown in the picture.
I agree… I used the big can when my gut told me only to use 2/3 c like the rest of my fudge recipes and I think my fudge was way too thin when I poured it on top of my chocolate fudge. :/ Wish I’d have read these reviews before I made it. I seriously hate wasting ingredients!!!!!!! :(
Tried making this this weekend. It turned out dry . . . Not grainy, just dry. Anyone else have that happen? Or know how to fix it for next time?
I followed the recipe to the letter. I agree, stir often or it will caramelize on the bottom or worse, burn. I caught mine in time but it has dark flecks in it. Didn’t alter the taste, thank goodness. Mine set up just fine. It takes a lot of time for it to cool down and loose it’s gloss as it’s still in the very hot pan when you are stirring it. Note: I made this on a very damp rainy day so I don’t think the humidity has anything to do with it’s success. When making candy, you have to be patient, especially making it the old fashioned by like this. I think it took at least 30-40 minutes for it to cool enough to set up. Check your thermometer. If it’s off, your candy won’t turn out right. I always use a thermometer.
i was very upset when i got all the way to the boiling of the first three ingredients just to see the reviews of everyone saying it wouldnt form. not sure what all of you are doing wrong because i had no issues at all however i used a candy thermometer and it took time about 30 to 40 min for it to reach the correct temp. i guess before assuming this recipe is wrong just be patient with it,
This recipe is fine other than the instructions are a bit off. I prefer to cook my sugar/milk mix to 230 F then add my butter and cook to 240 F. Then I let the syrup cool to 110 F before adding the peanut butter and then I begin whisking it until it becomes matte and thicker, and if you want to see if it’s setting up take a bit out and let it cool while you whisk the syrup. I hope that helps!
My family has been making this fudge for 80 years. It came from a very old cookbook. The main different is I use reg. milk instead of ev. milk. I only make it for something special, because if I make it…….I eat it.
I make multiple batches of this fudge every year at the holidays. My family absolutely loves it. It tastes just like the fudge that my Grandmother made when I was a kid. Unfortunately, when she passed away she didn’t leave behind a recipe. Now the tradition can continue. Thank you so much for this recipe.
I read all of the comments before I made this fudge. I greased my pan first. I added the butter to the sugar, evaporated milk(I used the large can)& corn syrup. This mixture takes a long time to cook. From the time I turned the fire on until my fudge was ready, forming softballs in ice water was 40 minutes. I do not have a candy thermometer. I removed from heat added the vanilla & peanut butter immediately. Mixed with an electric mixer. This is the first time I’ve made an old-fashioned fudge recipe. Honestly I couldn’t tell sheen from no sheen. I mixed until I felt it had a consistency that was pulling away from the pan and was well blended. 1-2 minutes. I immediately poured it into my greased pan, it’s perfect! The one thing I didn’t see here that no one has commented on is the size of pan. In the past I have used 8×8. I had an 8×8 greased and ready as well as an 8 x 13. I decided to use the 8 x 13. There is definitely enough fudge in this recipe to use the 8 x 13 pan. it is very rich, & delicious! I made it for my father he’s a peanut butteroholic!!! I know he’s going to love it!!!!
Don’t give up on this recipe it just needs a lot of time to cook!
One of the ways i get my fudge to set up is to submerge the pot in the sink with cold water & ice stir vigorously. It sets up every time sometimes too quickly. So keep a watch on it only takes a minute or two
This is the first time I’ve ever made Fudge. This recipe worked perfectly. It’s setting very well I was scarping the rest from the pan to eat and it was hardening right away. I used a ,brought it to a high boiling point for a second after it reached soft ball then turned it off mixed butter and peanut butter really well with wooden spoon.
I tried the recipe, but can you tell me what size can of
Evaporated milk? I used the large one, mine has turned
Our runny VERY thin, but taste great. Almost like
It’s got too much liquid. And I used candy
Thermometer
Thanks for you help
Becca
I have always used the same recipe as is on the Hershey’s Cocoa box to make my fudge. I sub the chocolate for peanut butter & add it after with the butter & vanilla. It is very similar to this recipe minus the corn syrup & regular milk not evaporated. That recipe says to not stir until it cools to 100 degrees & that is how I’ve always done it.