Peanut Butter Fudge
on Jul 17, 2023
This post may contain affiliate links. Please read our disclosure policy.
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.
Table of Contents
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.
subscribe for all the latest deliciousness
- 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.
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,
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.
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?
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.
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!!!!!!! :(
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.
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!!
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.
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. :(
Hi, I followed the directions as well and mine never set up either. It tasted great but never set. Hoping there’s a solution.
Please, what size can of evaporated milk? Large can or small can?
Thanks,
Sue
Its the 12 ounce can not the small one
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”.
Too much evaporated milk use half cup for 3 cups sugar
I have tried with both size cans of evap milk, I find the 5oz works best and fudge sets up better.
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.
These peanut butter recipe’s look awesome! I’ll have to try them and share them!!! Thank you for sharing!!!