Grandma’s Peanut Butter Fudge
Our recipe for grandma’s peanut butter fudge only takes half an hour to make from start to finish, and it’s precisely the recipe you loved as a kid. The results are decadent and gooey—boy, is it hard to enjoy just one!
If you are as into fudge as we are, we’ve got plenty of recipes for you to try. Whip up a batch of white Russian fudge or Irish cream fudge for the adults. Or try our famous rocky road fudge for the kids!
Grandma’s peanut butter fudge recipe
- Butter an 8" square baking dish and line with a long sheet of parchment paper. Allow the long ends to stick up over two sides. These will be your handles to remove the fudge after it cools.
- In a large saucepan, combine sugar, cocoa powder, evaporated milk and corn syrup. Put over medium heat and stir constantly until sugar dissolves.
- Attach a candy thermometer or digital heat probe to the pan. Add 2 Tbsp butter to the pan and stir until melted. Bring to a boil and cook without stirring until thermometer reads 230 degrees. Remove from heat and add remaining butter, peanut butter and vanilla. Do not stir. Just let it sit for 10 minutes.
- Transfer mixture to bowl of a stand mixer with the paddle attachment. Beat on medium speed about 3 minutes, until it thickens and looks less. Be careful not to overmix.
- Pour into the prepared pan and smooth the top. If you like a little salt to go with your sweet, sprinkle a little coarse or Kosher salt on top of the fudge. Let come to room temperature then cover and refrigerate until cold. Pull the hardened fudge out of the pan using the “handles” and cut into 1" squares.