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I have always loved the Christmas 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 recipe 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 his fudge recipes, but those memories are some of my favorites.
Peanut Butter Fudge Recipe
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 sure tastes like my childhood.
Aside from the taste of Stacy’s childhood (lol), 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.
Easy Peanut Butter Fudge
If you’re in need of a great DIY Christmas gift, this fudge recipe makes a great one!
Trust me; it is a very well received gift!
Sugar Free Peanut Butter Fudge Recipe
Since I am diabetic, I had to change how I made my own peanut butter fudge since my diagnosis. Luckily, Splenda works amazing in this recipe! Simply substitute the sugars for the Splenda version and follow the recipe as stated.
Ingredients for Peanut Butter Fudge
- 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 stick)
- 1 tsp. real vanilla extract
- Chopped peanuts, optional
If you’ve never made homemade fudge before, you will need to work pretty quickly once things get rolling.
Because of this, it’s a good idea to have your ingredients pre-measured and everything ready to go before you begin.
Start by either greasing a 9×13 baking dish with butter or lining it with wax/parchment paper. Wax paper is easiest since there is zero chance of your fudge sticking to it.
In a large saucepan with a heavy bottom, combine both sugars, cocoa and milk.
Heat over medium heat – making sure to stir constantly – until the mixture reaches the soft ball stage and reads 238°F on the candy thermometer.
Keep in mind that the mixture will scorch very easily. Stirring constantly is the only way to really prevent that.
Remove mixture from heat and quickly stir in the peanut butter, butter and vanilla. Once the mixture is removed from the heat, it will begin to harden almost immediately.
Stir the mixture until the peanut butter and butter are melted and all three ingredients are mixed in well.
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If you’re adding extra peanuts, add them at the same time. Fold the mixture over itself a couple of times to be sure the nuts get fully incorporated.
Pour into the 9 x 13″ baking dish and use the back of the spoon to smooth the mixture out.
Cool completely, remove from the baking dish and cut into squares. Again, wax or parchment paper makes removing it very easy.
If you did not use a paper liner, set the bottom of the baking dish in lukewarm water for a few seconds to soften the bottom then flip the entire dish onto a cutting board to remove.
Easy Peanut Butter Fudge Recipe
- 9 x 13 Baking Dish
- Heavy Bottom Pot
- Wax Paper
- Candy Thermometer
- Wooden Spoon
- 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
- Grease a 9x13" 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.