Recipe by Adriander
"This is my grandpa's famous family recipe that he guarded almost all my life, but it's such a good treat I had to share it! Makes a great gift for friends, your kid's teacher, co-workers, or anyone really!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
creamy peanut butter
1 1/4 teaspoons
Peanut butter fudge has always been a tradition in our family, but when my great-grandmother died, the recipe was lost. Of all the recipes I have tried, this tastes the closest to what she made. I did however make changes. I do not add the peanut butter to the boiling mixture, I boil the sugar/milk on medium/high until it reaches soft ball stage (around 234 degrees); use a candy thermometer. I would not recommend just guessing with the soft ball stage unless you are truly a professional- fudge is extremely fickle and can turn out or not for even the most seasoned baker. As soon as that stage is reached, immediately take it off the stove and add the peanut butter/vanilla. I mixed with a regular mixer on low for around 6 minutes and it turned out perfect. Great recipe, the best I have found so far.
I just tried making it and I don't know what happened. I ended up with a dried crumbled mess, so I thought I'd add a little milk to make it creamy again and it looked like taco meat. I am the one girl who cannot make peanut butter fudge to save my life!
WONDERFUL! Rich, creamy and so peanut buttery! Yum!
Side note, I used my Kitchenaid mixer and let it beat on 2 for 15 minutes. Heck of a lot easier that way.
Thanks for a wonderful recipe!
I was looking for a peanut butter fudge recipe that was a "boil to the soft ball stage"
and had no marshmallow creme in it. This was it. The added bonuses are that it
is quick and easy. Thanks for sharing your Grandpa's recipe.
This was delicious!! I made it at home and my grandma loved it. It's hard to beat her peanut butter fudge, but I think I did. We just got back from N. Carolina and the family loved it!! It didn't last long so I had to make more. Here are some things that I did that you might try: If using Jiff peanut butter or any peanut butter that is a little more stiff and not so oily, add about 1/2 cup extra of peanut butter and a but more butter than called for. This will make it more creamy and smooth. I also add a bag of Peanut Butter Chips to the mix right before I pour it out so they don't melt all the way. This adds more flavor and gives you something to chew. I reserved a handful of the chips to sprinkle on top of the fudge and lightly pressed them down into the top. When using a pan to boil the fudge make sure it is a burn proof pan. I made the mistake of using a pan that wasn't scorch proof and it changes the flavor. Also, don't let the fudge get too stiff when you are stiring it to cool it down before you pour it, keep it a little more soft so that it pours easily and spreads evenly. This fudge tastes better if you let it set for about 3 days in an air tight container at room temperature. By this time it has had time to marinate and is much creamier. In N. Carolina the fudge didn't even get a chance to sit for a few days. I hope this helps. Thanks for a great recipe, I will be making this again and again. Especially when the holiday's come around.
Oh, wow. This is just about perfect fudge. I poured it into a 7 x 11 pan and it made a ton, enough to make Christmas presents for three people. Everyone loved it. Sweet, creamy, rich, peanut buttery. I used crunchy peanut butter, which I think was a bad decision, as it interrupted the texture in a way I didn't like. Next time, I'll use creamy.
I've never had peanut butter fudge so this was a nice surprise. After seeing that some reviewers ended up with hard, gritty fudge, I was worried about over cooking this, so I cooked it to 240 degrees on my candy thermometer and it was too soft. Perhaps a specific temperature would help people obtain the right fudge consistency. I don't know what it is, but it's more than 240 :) Anyhow, I ended up with a substance that tasted like and was the same consistency as peanut butter cookie dough. This recipe yields alot, it made a 7x11" pan and probably could be stretched to a 9x13" too. Thanks for the recipe!
Absolutely excellent. I threw in a spoonful of cocoa powder to make it extra rich. MMMM!
* Percent Daily Values are based on a 2,000 calorie diet.
Grandpa's Peanut Butter Fudge
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 53
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This smooth fudge combines the flavors of peanut and marshmallow. Delicious!
See how to make a rich-and-creamy peanut butter fudge.
This fudge is sinfully rich but a snap to make.