This Old-Fashioned Peanut Butter Fudge is creamy, smooth and delicious. It’s just like your grandma use to make! We think it is the BEST fudge recipe.
My family loves fudge, especially during the holiday season. My husband is usually the one that makes this famous peanut butter fudge. Most everyone of our friends and family requests him to make a batch when they visit during the holidays.
If you are looking for other traditional fudge recipes consider making my Fantasy Fudge, Traditional Fudge with Walnuts or my easy Strawberry Microwave Fudge.
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Why you’ll love this Peanut Butter Fudge recipe
- It’s an old-fashioned peanut butter fudge recipe that is made from scratch with six simple pantry ingredients.
- Since it is a creamy and rich fudge, one batch goes a long way. Perfect for a candy treat at a holiday party or potluck.
- It’s a perfect holiday candy gift. Add it to a tin or place it in plastic wrap, add a bow and you have an inexpensive gift.
- Chocolate fudge is great but, I still think peanut butter fudge is the BEST!
Peanut Butter Fudge Ingredients
The six ingredients needed for this Traditional Peanut Butter Fudge recipe are quite simple. It’s made without marshmallows or frosting like many other recipes.
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- Peanut Butter – A creamy store-bought peanut butter works great for this recipe or Jif Peanut Butter was what my grandma used. You could possibly use a crunchy peanut butter but, I have never tried it with nuts.
- REAL Butter – Salted or unsalted butter will work. We typically have salted butter in our house so, that is what we used for this recipe. Do not use something like margarine.
- Corn Syrup
- Sugar – NOT Confectioners sugar (powdered sugar) like other fudge recipes use.
- Evaporated Milk – NOT sweetened condensed milk.
- Vanilla
Of course, you could always use Homemade Peanut Butter for this fudge recipe too!
See recipe card for quantities.
How to make Easy Peanut Butter Fudge
Once you’ve gotten all your ingredients around, making Homemade Peanut Butter Fudge is quite quick and easy. To make a batch of this fudge you will want to have a candy thermometer or take a peak at this post on What Soft Ball Stage is.
- Mix Sugar, Corn Syrup and Evaporated milk in large pan and cook over medium heat. Sir occasionally. Mixture will begin boiling. If it boils close to the top of the pan, reduce the heat slightly.
- Continue cooking until mixture reaches soft ball stage (230-240 degrees). You can test for this by seeing if a small amount of the mixture forms a ball while in cold water, but flattens once removed from the water.
- When it reaches Soft-Ball 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.
Substitutions
Can’t find the ingredients for our easy fudge recipe? Here are a couple substitutions you can try:
- Evaporated Milk – Since evaporated milk is just normal milk that’s had some of the water content cooked out, there are a few easy substitutes. Try using normal whole milk, half-and-half, heavy cream, or some combination of those 3 as a substitute. Note that evaporated milk is a bit creamier than normal milk since some of the water is evaporated, so we’d definitely recommend incorporating some cream.
- Corn Syrup – We’ve always made our Old Fashioned Peanut Butter Fudge with corn syrup but there’s other options. Instead of corn syrup, you could also use a brown sugar- either light brown sugar or dark brown sugar, depending on how much of that molasses flavor you want in your fudge.
Variations
Looking for ways to change this recipe up? Here are a couple of ideas for making the homemade fudge a bit different:
- Loaded Peanut Butter Fudge – We normally make our Peanut Butter Fudge with a creamy peanut butter, but maybe you want a little crunch in yours? Outside of using a crunchy peanut butter, you could also mix in some crushed peanuts or any other sort of crushed nuts.
- Other Nut Butter Fudge Recipes – If you’ve ever looked around your grocery store, you’ve probably noticed all sorts of different nut butters. So many of these could work in our fudge recipe: try making almond butter fudge or cashew butter fudge next!
Storage / Freezing
Storage: Once your fudge is made let it cool on your countertop. If you are in a pinch you could place in the fridge for about 30 minutes. Fudge is best if enjoyed at room temperature. Store the fudge in the fridge for up to 2 weeks in an air-tight container or wrap in plastic wrap. I personally add small piece of parchment paper between layers.
Freezing: You can also freeze this old fashion peanut butter fudge if you need more long-term storage. You will want to wrap in an air-tight container before placing in the freezer. It will last for about 2-3 months when frozen.
Top tip
Instead of buttering your dish, consider lining the pan with parchment paper. This makes it easy to remove the peanut butter fudge from the pan.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions about homemade peanut butter fudge.
The sugar in fudge hardens when it is cooked to the correct temperature. The ideal temperature for cooking fudge is 235-240 degrees Fahrenheit. If the fudge is not cooked to the correct temperature, it will not harden properly.
There are a few reasons why your peanut butter fudge might not be getting hard. You may not have cooked the fudge to the correct temperature.
Yes, peanut butter fudge is VERY high in calories due to its ingredients, particularly sugar and peanut butter. It’s a rich treat, so enjoy in moderation.
Other Easy Fudge Recipes
Looking for other fudge recipes that are easy to make? Try these:
Other Christmas Treat Recipes
Here are some other candy recipes that are great for all year long and during the holidays:
Peanut Butter Fudge
Ingredients
- 3 cups Sugar
- 12 oz Evaporated Milk 1 can
- 1/3 cup Corn Syrup
- 1/2 cup Butter 1 stick
- 8 oz Peanut Butter
- 1 tsp Vanilla Extract
Instructions
- 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 (230-240 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 8X8 (for thick squares) or a 9X9 (for less thick squares) baking dish and allow to cool.
Maria Bonacci
Thank you so much for sharing your Peanut Butter Fudge recipe at the Senior Salon Pit Stop party this week. It look so yummy and I’m excited to be featuring it at the party tomorrow. Sharing on Facebook and pinned.
Hugs,
Maria @ kraftyplanner.com
Cara ~ Vintage Style Gal
Being the chocolate lover I am, folks may think chocolate fudge would be my favorite, but not so! Peanut butter fudge is my fav, can’t wait to give this one a try. Fingers crossed it tastes just like my grandmother’s! Thank you for sharing with Whimsy Home Wednesday.
Esmé Slabbert
I love a good fudge, made many in my day, although never with peanut butter added to the mix, so will have to give this a try.
Thank you for sharing your links with us at #271 SSPS Linky. See you again next week.
Elizabeth
I have a good friend who does not like peanut butter fudge with marshmallow in it so last year for Christmas I made your fudge for her and she loved it, so this year I wanted to make it again for her but discovered I did not save it so I had to do a lot of searching to find your recipe again. I made her the fudge, she loves it. I have made sure I saved your recipe this time. Thank you so much for sharing this.
Mo1
This spook good! Made it for an icing and it did great! Took it off just as it got to 234 on candy thermometer. Stirred for a few minutes then added all the butter and peanut butter. Stirred until it got thick and still had a little sheen. Poured over sheet cake. Used extra crunchy peanut butter. Turned out great!!!
Arlene
I followed recipe & fudge turned out amazing. I did let it boil 10 minutes instead of 7, & I added used 2 cups peanut butter, I used powered sugar instead of regular sugar. I think these things helped it set beautifully
Kathy Skipper
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.
Becca
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
Tara
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.
Jeanne
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
Nancy
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!
Glenda
Thank you for your comments!! I’m going to do it your way! 😊
Naomi
Hi im trying to find a specific candy my friends mom used to make with her grandpa she says she rembers it has corn syrup and she belives granulated suger but is unsure and tastes plus has the same constantsy as reesies peanut butter for inside the candy does this fit that or do any recipes that might? Any help whould be greatly appreciate❤
Hope
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.
Dena`McClure
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.
Amanda
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!
nicole
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,
Susan
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.
ch
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?
Carla
Yes. I know what happened. This happens to my brother every time he makes it, too. He always overcooks his so it becomes dry. As soon as it gets to the softball stage take it off the heat, add your vanilla then butter and peanut butter. If you do t this way it will continue cooking even off the heat but won’t turn out dry.
Debbi
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.
Judy
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!!!!!!! :(
Nicole
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.
Barb Wylie
You are exactly correct and the temp on a candy thermometer is 234
Karla
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.
Judy
Make sure you test the thermometer to see what temp water boils! Where I live water boils at 200 instead of 212 like at sea level…therefore my soft ball stage is 12 degrees below the soft ball stage on the candy thermometer!! Love making old-fashioned fudge!!
Amber
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.
Rachel
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. :(
carly
Hi, I followed the directions as well and mine never set up either. It tasted great but never set. Hoping there’s a solution.
Sue Clark
Please, what size can of evaporated milk? Large can or small can?
Thanks,
Sue
Barb Wylie
Its the 12 ounce can not the small one
Becky
I followed the recipe but my fudge didn’t set up. Is there a way to fix it?
Joni
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”.
Cj
Too much evaporated milk use half cup for 3 cups sugar
Jessica
I have tried with both size cans of evap milk, I find the 5oz works best and fudge sets up better.
Connie McDonald
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.
Reba
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
flint
Next time stir until more of the shine is gone.
Dee
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.
Natalie
These peanut butter recipe’s look awesome! I’ll have to try them and share them!!! Thank you for sharing!!!