grandma’s famous peanut butter fudge

Peanut Butter Fudge is incredibly easy to make, and is the perfect addition to your Christmas cookie plates! My Grandma’s recipe is foolproof, famous, and makes the BEST tasting peanut butter fudge you will ever have in your life – guaranteed. It’s good enough, you’ll want to eat a whole pound yourself (not that I’ve done that…)!

this recipe

Why you’ll love Peanut Butter Fudge:

• Easy Recipe – This fudge comes together on the stovetop in just 15 minutes.
• Few Ingredients – This recipe requires just a handful of ingredients – whole milk, sugar, peanut butter, marshmallow fluff, and vanilla! No corn syrup or sweetened condensed milk needed. The marshmallow fluff makes the most heavenly texture!
• Make-Ahead for the Holiday Season – Slice and store your fudge in the fridge for 1-2 weeks, or freeze for 3-6 weeks.

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).

• Whole Milk – You must use whole milk – not skim or 2%.
• Peanut Butter – Use creamy peanut butter, not crunchy or natural peanut butter.
• Marshmallow Fluff – If you haven’t tried a marshmallow fluff based fudge yet, you are missing out on sheer heaven!

Recipe Substitutions & Variations:

• Gluten-free – This recipe is naturally gluten-free!
• Dairy-free – I have not tested a dairy-free version of this recipe, and while I want to say it would work, candy-making can be a bit temperamental, so proceed at your own risk.
• Follow the Recipe – With a recipe like this, your best bet for success is to follow the recipe exactly as written.

How to Make Old-Fashioned Peanut Butter Fudge:

Step 1: Boil Milk and Sugar. Combine sugar and milk, and heat over medium high heat, stirring constantly, until it reaches 235 degrees on an instant read thermometer.

Step 2: Finish the Fudge. Remove from the heat and immediately stir in the peanut butter, vanilla, and marshmallow creme.

Step 3: Pour. Immediately pour the fudge mixture into your prepared 8×8 pan.

Step 4: Cool. Let fudge cool for 1-2 hours on the counter, then refrigerate for 2-3 more hours, or until solid.

Serving + Storing:

Once the fudge has chilled, slice and enjoy at your Christmas party or add to holiday cookie plates! Store fudge in an airtight container in the fridge for 1-2 weeks, or freeze in a freezer safe container for 3-6 weeks. Thaw in the fridge overnight before enjoying.

Are you a chronic peanut butter lover? Make my Peanut Butter Blossoms or my PBJ Thumbprint Cookies!

Expert Baking Tips:

• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
• Prep Before you Start – You do need to move things along quickly with this recipe, so I recommend reading the entire recipe before you begin, then getting your pan, utensils, and ingredients (measured out!) laid out before you begin.

FAQs:

Special Tools:

• Instant Read Thermometer – You don’t need a candy thermometer – any instant read thermometer will work! And, I personally find candy thermometers klunky – you have to watch the red line grow vs. looking at a readout with the exact temperature!

More Festive Candy Recipes:

• Black Forest Truffles
• Double Chocolate Swirled Peppermint Bark
• Bailey’s Chocolate Fudge
• White Chocolate Peppermint Pretzels

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