Introduction
Peanut butter fudge is a nostalgic dessert that has been passed down through generations. Unlike modern quick-fix fudge made with marshmallow fluff or condensed milk, the old-fashioned method relies on boiling sugar, milk, and butter to the correct soft-ball stage before mixing in peanut butter. The result? A smooth, melt-in-your-mouth square of perfection that tastes like childhood holidays, county fairs, and grandma’s kitchen.
History
- Origins of Fudge: Fudge was first made in the United States in the late 1800s. It likely came about by accident when someone “fudged” a caramel recipe, creating a softer candy.
- Rise of Peanut Butter: Peanut butter, popularized in the early 1900s, soon made its way into fudge recipes. During the Great Depression, it was a favorite because it was inexpensive, filling, and comforting.
- Old-Fashioned Style: This version doesn’t use shortcuts. It requires patience, careful cooking, and a candy thermometer, but the reward is worth it.
Ingredients (Makes about 2 pounds)
- 2 cups granulated sugar
- ½ cup whole milk (evaporated milk works too for creaminess)
- ½ cup (1 stick) unsalted butter
- 1 cup creamy peanut butter (natural or regular, not too oily)
- 1 tsp pure vanilla extract
- Pinch of salt (balances sweetness)
(Optional): ½ cup chopped peanuts for crunch
Instructions
Step 1 – Prepare the Pan
- Line an 8×8-inch or 9×9-inch pan with parchment paper or butter it well.
- If you prefer thicker fudge, use a smaller pan.
Step 2 – Make the Sugar Syrup
- In a heavy-bottomed saucepan, combine sugar, milk, and butter.
- Place over medium heat, stirring until sugar dissolves completely.
- Attach a candy thermometer to the side of the pan.
Step 3 – Cook to Soft-Ball Stage
- Let mixture boil without stirring until it reaches 234°F (112°C) (soft-ball stage).
- To test without a thermometer: drop a little syrup into cold water—it should form a soft, pliable ball.
Step 4 – Add Peanut Butter & Vanilla
- Remove from heat immediately.
- Stir in peanut butter, vanilla, and salt. Mix quickly until smooth.
Step 5 – Pour & Set
- Pour mixture into prepared pan.
- Smooth the top with a spatula.
- Let cool at room temperature until firm (about 2–3 hours).
- Cut into squares.
Tips & Tricks
- Don’t overcook, or fudge will turn grainy.
- If it turns out too soft, refrigerate it to help set.
- For extra flavor, swirl in a little chocolate before it sets.
- Store in an airtight container at room temperature for up to 1 week, or in the fridge for 2–3 weeks.
Benefits of Peanut Butter Fudge
- Energy Boost: Peanut butter is rich in protein and healthy fats.
- Mood Lifter: Sweet treats stimulate serotonin release.
- Great for Sharing: A batch makes enough to gift to friends or serve at gatherings.
Nutrition (per piece, about 1-inch square)
- Calories: ~110
- Carbs: 14 g
- Fat: 6 g
- Protein: 2 g
- Sugar: 12 g
(Values may vary depending on portion size and peanut butter used.)
Conclusion
Old-Fashioned Peanut Butter Fudge is more than just candy—it’s tradition, comfort, and nostalgia wrapped up in sweet little squares. With just a handful of ingredients and a bit of patience, you can make a treat that has delighted families for over a century.
