I’m calling this the Best Peanut Butter Fudge since it’s old-fashioned, impossibly creamy, and comes together in about ten minutes without a candy thermometer.

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I never thought a ten minute candy could wreck my self control, but this old fashioned peanut butter fudge did. It might be the Easiest Peanut Butter Fudge Ive ever made, and yes weve already eaten all of it.

No candy thermometer, no fuss, just a silky, slightly dense bite that keeps pulling you back. I use creamy peanut butter and a little vanilla extract to lift the flavor, and people call it Peanut Butter Fudge Made With Granulated Sugar for a reason, its honest and totally unpretentious.

I cant promise you wont hide it from housemates, but you will want another piece.

Ingredients

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Pure sweetness, fuels carbs; adds structure and glossy finish, not a health food.
Adds creaminess and lactose carbs gives fudge body and smoother melt, richer flavor.
Provides fat for silkiness helps set texture, keeps salt level under control.
Main flavor and protein source, creamy oils make it’s dense and very nutty.
Small splash brightens flavors, masks bitterness adds warm aroma and subtle sweetness.
Tiny pinch balances sweetness, enhances peanut notes, makes flavors more pronounced.
Adds crunch and fiber, little extra protein and saltiness, contrasts soft fudge.

Ingredient Quantities

2 cups granulated sugar

1/2 cup whole milk

1/4 cup unsalted butter (1/2 stick)

1 cup creamy peanut butter, not the natural kind, slightly packed

1 teaspoon vanilla extract

Pinch of salt, about 1/8 teaspoon

Optional 1/2 cup chopped roasted peanuts for texture

How to Make this

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1. Line an 8×8 inch pan with foil or parchment and grease it lightly, set aside — this takes about 10 minutes active mixing time.

2. In a medium heavy saucepan combine 2 cups granulated sugar, 1/2 cup whole milk and 1/4 cup unsalted butter. Stir over medium heat until the sugar dissolves.

3. Bring mixture to a full rolling boil, then let it boil 3 to 4 minutes or until the soft ball test works: drop a little into cold water and it should form a soft, pliable ball. No candy thermometer needed.

4. Remove pan from heat and immediately add 1 cup creamy peanut butter (dont use the natural kind), 1 teaspoon vanilla extract and a pinch of salt. Stir vigorously until smooth and glossy.

5. If you want extra silky fudge, beat the mixture with a wooden spoon or a hand mixer on low for 1 to 2 minutes until it thickens a bit.

6. Fold in the optional 1/2 cup chopped roasted peanuts now if you want crunchy texture.

7. Pour the fudge into the prepared pan, smooth the top with a spatula and tap the pan on the counter to get rid of bubbles.

8. Let it set at room temperature until firm, about 2 hours. If youre in a hurry chill it 30 to 60 minutes but note it firms harder in the fridge.

9. Lift the fudge from the pan using the parchment or foil, cut into squares and enjoy — its addicting so maybe hide some.

10. Store in an airtight container at room temp up to a week or refrigerate for longer, bring to room temp before serving for the creamiest bite.

Equipment Needed

1. 8 by 8 inch baking pan lined with foil or parchment and lightly greased
2. Medium heavy saucepan
3. Measuring cups and measuring spoons (for 2 cups, 1/2 cup, 1/4 cup, 1 tsp and a pinch)
4. Wooden spoon for stirring and for beating if you dont use a mixer (or a hand mixer on low for extra silky fudge)
5. Heatproof rubber spatula to fold in peanuts and smooth the top
6. Small bowl of cold water for the soft ball test
7. Knife and cutting board to slice the fudge into squares
8. Optional: kitchen timer or phone timer to keep track of the 3 to 4 minute boil and the set time

FAQ

Q: Can I use natural peanut butter instead of the creamy not natural kind? A: Nope, dont use natural. The oil separates and the fudge turns greasy or crumbly. Use a creamy, stabilized peanut butter for smooth set and best texture.

Q: Do I need whole milk or can I use low fat or non dairy milk? A: Whole milk gives the best creamy texture. Low fat milks make the fudge drier and more crumbly. You can try evaporated milk as a richer swap. Non dairy milks usually dont set the same so theyre not recommended.

Q: My fudge came out grainy why did that happen? A: Grainy fudge is usually from sugar crystallizing. Common causes are stirring while the syrup cools, not cooking to the right temperature, or overbeating. To avoid it dont stir the syrup while boiling, use a candy thermometer and hit the soft ball stage about 234 to 240 F, then beat until thick before pouring.

Q: How do I know when the fudge is done and fully set? A: Once poured into the pan it firms at room temp in 1 to 2 hours, faster in the fridge about 30 to 60 minutes. It should be firm but slightly yielding when pressed. If its tacky or very soft give it more chill time.

Q: How should I store the fudge and how long will it last? A: Store airtight at room temp up to a week, or in the fridge 2 weeks. For longer storage wrap portions and freeze up to 3 months. Let frozen pieces thaw in the fridge before unwrapping so they dont sweat.

Q: Can I add chopped peanuts or chocolate to this recipe? A: Yes you can fold in about 1/2 cup chopped roasted peanuts for crunch like the ingredients mention. For chocolate swirl, gently melt 1/2 cup chocolate and ripple it on top before it fully sets then slightly marble with a knife. But big changes can affect set so dont overdo liquid add ins.

Old Fashioned Peanut Butter Fudge Recipe Substitutions and Variations

Granulated sugar: swap with light brown sugar 1 to 1 for a deeper caramel note and a slightly softer fudge, or try coconut sugar 1 to 1 though it makes the color darker and the flavor less sweet.
Whole milk: use evaporated milk 1 to 1 for a richer creamier set, or heavy cream 1 to 1 for extra richness but it may be a bit softer so chill to firm it up.
Unsalted butter: use salted butter same amount but cut the added pinch of salt about in half, or use coconut oil same amount for a dairy free option, it will be a tad firmer at room temp and might taste faintly of coconut.
Creamy peanut butter: you can use natural peanut butter if you stir the oil back in well and measure after mixing, it may need a short chill or a little extra powdered sugar to firm; or swap in almond butter 1 to 1 for a different nutty flavor.

Pro Tips

1) Get everything measured and ready before you start, especially the peanut butter and vanilla, cause once the sugar hits soft ball temp you gotta move pretty fast.
2) Stop sugar crystals from forming by rinsing down the sides of the pan with a wet pastry brush or a wet finger while it heats, and avoid stirring hard once it’s boiling, otherwise the fudge can turn grainy.
3) If you have a candy thermometer use it, aim for about 235 to 240 F for soft ball. If you stick with the cold water test, make sure the water is really cold and test quick so you dont lose heat.
4) Beat the peanut-butter mixture briefly till glossy for silky fudge but dont overbeat or it’ll get grainy. If you chill it, know it firms up harder so bring it back to room temp a bit before serving for the creamiest bite.

Old Fashioned Peanut Butter Fudge Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m calling this the Best Peanut Butter Fudge since it’s old-fashioned, impossibly creamy, and comes together in about ten minutes without a candy thermometer.

Servings

servings

Calories

246

kcal

Equipment: 1. 8 by 8 inch baking pan lined with foil or parchment and lightly greased
2. Medium heavy saucepan
3. Measuring cups and measuring spoons (for 2 cups, 1/2 cup, 1/4 cup, 1 tsp and a pinch)
4. Wooden spoon for stirring and for beating if you dont use a mixer (or a hand mixer on low for extra silky fudge)
5. Heatproof rubber spatula to fold in peanuts and smooth the top
6. Small bowl of cold water for the soft ball test
7. Knife and cutting board to slice the fudge into squares
8. Optional: kitchen timer or phone timer to keep track of the 3 to 4 minute boil and the set time

Ingredients

2 cups granulated sugar
1/2 cup whole milk
1/4 cup unsalted butter (1/2 stick)
1 cup creamy peanut butter, not the natural kind, slightly packed
1 teaspoon vanilla extract
Pinch of salt, about 1/8 teaspoon
Optional 1/2 cup chopped roasted peanuts for texture

Directions

Line an 8×8 inch pan with foil or parchment and grease it lightly, set aside — this takes about 10 minutes active mixing time.
In a medium heavy saucepan combine 2 cups granulated sugar, 1/2 cup whole milk and 1/4 cup unsalted butter. Stir over medium heat until the sugar dissolves.
Bring mixture to a full rolling boil, then let it boil 3 to 4 minutes or until the soft ball test works: drop a little into cold water and it should form a soft, pliable ball. No candy thermometer needed.
Remove pan from heat and immediately add 1 cup creamy peanut butter (dont use the natural kind), 1 teaspoon vanilla extract and a pinch of salt. Stir vigorously until smooth and glossy.
If you want extra silky fudge, beat the mixture with a wooden spoon or a hand mixer on low for 1 to 2 minutes until it thickens a bit.
Fold in the optional 1/2 cup chopped roasted peanuts now if you want crunchy texture.
Pour the fudge into the prepared pan, smooth the top with a spatula and tap the pan on the counter to get rid of bubbles.
Let it set at room temperature until firm, about 2 hours. If youre in a hurry chill it 30 to 60 minutes but note it firms harder in the fridge.
Lift the fudge from the pan using the parchment or foil, cut into squares and enjoy — its addicting so maybe hide some.
Store in an airtight container at room temp up to a week or refrigerate for longer, bring to room temp before serving for the creamiest bite.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.