Craving something sweet without spending a fortune at the candy shop? This Easy Peanut Butter Fudge Recipe is rich, creamy, and packed with delicious peanut butter flavor! It’s a simple homemade candy that’s perfect for Christmas treats, holiday dessert trays, homemade gifts, or satisfying a sweet tooth any time of year. Skip the expensive store-bought fudge and learn how to make this old-fashioned favorite right at home!
I have always loved the holiday season. When I was a kid, it meant opening presents at home with my parents then heading 30 or so miles away to my favorite Aunt and Uncle’s home. Each year, my aunt would make her “famous” chicken and noodles and my uncle would make his homemade fudge recipes. I may be partial, but I swear he made the best peanut butter fudge I have ever tasted.
It has been a few years since I’ve been able to visit them on Christmas and he has gotten older and no longer makes this creamy peanut butter fudge, but those memories are some of my favorites.
This easy peanut butter fudge is one of the ones he used to make. Is it the same recipe?
I’m not sure, but it makes the best fudge and sure does taste like my childhood.
Aside from the taste of my childhood, it’s the best peanut butter fudge I have ever tasted! It’s sweet without being overpowering, creamy and full of that peanut buttery goodness that PB lovers enjoy.
Related: Cherry Cordial Fudge Recipe
If you’re in need of a great DIY Christmas gift, this fudge recipe makes a great one! Simply pick up a Christmas themed candy tin, add some Christmas themed waxed paper and the fudge.
Trust me; it is a very well received gift!
How to Harden Peanut Butter Fudge?
If you’ve had trouble getting fudge to set in the past, there are a few things you can do to try and help.
First and foremost, when you’re making it, make sure your candy thermometer actually reaches the soft ball stage between 234°F and 240°F. This stage is super important to any candy maker as it is the temp needed to be sure the sugar in your recipe is fully melted and incorporated. If you have soft fudge, but are unsure if you actually reached temps, you can try melting it back down and bringing it to temp, but I can’t guarantee that will work.
Next, check that you have the ingredients measured are the correct amounts. Too much peanut butter or other liquids will cause your fudge to not harden.
Finally, chill it for a few hours. It won’t have the same consistency if it was too soft to begin with, but it will make it more than edible. The mixture can be used as an ice cream topping, drizzled on top of brownies and more!
Should Fudge Be Kept in the Refrigerator?
Fudge that is properly set doesn’t need to be kept in the fridge. In fact, room temperature is often the best temp for is as it gives you a creamy texture vs powdery like refrigerated fudge can often get. Just be sure to store it in an airtight container and you’ll be fine.
The exception is if you’re needing to keep it fresh longer. Room temp fudge keeps 1-2 weeks. Fudge stored in the fridge will keep 2-3 weeks and frozen fudge will stay fresh for 2-3 months. The other exception is if you use mix-ins or a topper with chocolate chips for example. Since certain items may need refrigerated or may melt at room temp, you would want to store it in the fridge to keep that from happening.
Sugar Free Peanut Butter Fudge Recipe
I am diabetic which meant that when I got my diagnosis, I had to either give up the Christmas candy I love or change it. In my case, I began making this as a sugar free peanut butter fudge. Luckily, Splenda works amazing in this recipe! Simply substitute the sugars for the Splenda version and follow the recipe as stated.
You can find the granulated Splenda HERE and the Splenda Brown Sugar Blend HERE. I have not tried it with other sweeteners such as Stevia and can’t guarantee it will set properly if you use them.
Peanut Butter Fudge Recipe
Equipment
- 9 x 13 Baking Dish
- Heavy Bottom Pot
- Wax Paper
- Candy Thermometer
- Wooden Spoon
Ingredients
- 1 ½ c Granulated Sugar
- 1 ½ c Light Brown Sugar Packed
- ½ c Milk
- 1 Tbsp. Unsweetened Cocoa Powder
- 1 c Peanut Butter Creamy or Crunchy
- ½ c Real Butter
- 1 tsp Real Vanilla
Instructions
- Grease a 9×13" baking dish with butter or line with wax paper.
- In a large saucepan with a heavy bottom, combine both sugars, brown sugar, cocoa and milk.
- Heat over medium heat until the mixture reaches the soft ball stage at 238° F stirring constantly.
- Remove mixture from heat and quickly stir in the peanut butter, butter and vanilla.
- Stir until the peanut butter, butter and peanuts if using are melted and well blended.
- Pour into the 9 x 13" baking dish and smooth the mixture using the spoon.
- Cool completely then cut into squares. Allow to cool fully and chill for at least 3 hours.