My smooth and creamy old fashioned peanut butter fudge recipe is just what the doctor ordered. Okay, maybe not literally, but your mood and spirit will be lifted when you sink your teeth into one of these delicious morsels.
I don’t know about you, but old fashioned peanut butter fudge brings me back to my childhood. It was a super special treat we only enjoyed once or twice a year, so it was to be savored…or devoured within minutes! Okay, the homemade chocolate fudge disappears real quick too!
I only wish I had known years ago how incredibly easy it is to make at home. With only 6 common pantry ingredients and about 5 minutes of your time, you can have your own homemade peanut butter fudge (no candy thermometer necessary)! Are you as excited as I am right now?!
And stick around for more at the end…where I’ll give you lots of ideas for additional add-ins too!
1-1/2 c granulated sugar
1/2 c light brown sugar, packed
1/2 c whole milk
1 Tbsp salted butter
1 c creamy peanut butter
1 tsp vanilla extract
How To Make Old Fashioned Peanut Butter Fudge
In a pot, over medium to medium-high heat, pour in sugars, then butter, then pour the milk over everything. Don’t stir, but rather just gently nudge it to make sure all the sugar is covered by the milk (we certainly don’t want any crystallization happening).
Pretty quickly, you’ll start to notice it boiling around the edges. Let it get going, then let it boil for about 2 minutes. Do not stir.
Remove from heat and stir in the peanut butter and vanilla extract. Stir pretty vigorously for 1 to 2 minutes until smooth and thickened a bit. If you prefer, you can also use a stand mixer.
Pour into a parchment lined 9 x 9 pan and smooth out the top with a rubber spatula.
Let set at room temperature for 2 hours.
Slice and serve at room temperature or refrigerated. My old fashioned peanut butter fudge is pretty soft at room temperature, so if you prefer a slightly firmer bite, refrigerate it first.
Why Did My Fudge Get a Grainy Texture?
A grainy texture can happen to your peanut butter fudge if crystallization occurred during the cooking process. This happens when sugar crystals form on the side of the pot, then fall into your mixture…which is why it’s important not to stir while it’s boiling.
How To Store Peanut Butter Fudge
When kept in an airtight container, this fudge will stay good on the counter or in the fridge for about a week.
Can You Freeze Peanut Butter Fudge?
Absolutely! Just wrap pre-sliced fudge in wax paper (with more wax paper between each layer) then place in an airtight freezer bag. Fudge will keep for several months. Thaw in the refrigerator for several hours before serving.
Tip: Try not to freeze & thaw fudge repeatedly, as this may have an effect on its flavor and texture. Freeze in several freezer bags, so you only have to thaw a small amount at a time.
Easy Peanut Butter Fudge Add-Ins
Add any of these fun add-ins to your fudge, just after pouring into the pan, before it sets:
- PB & J – Swirl in a few teaspoons of your favorite jelly or jam.
- Fluffernutter – Add mini marshmallows on top for fluffernutter fudge!
- Chips – Stir in some peanut butter chips, chocolate chips, or any other chips your heart desires.
- Crunch – Sprinkle some crumbled pretzels, granola, or other nuts on top for a nice crunch. Or, use crunchy peanut butter in the recipe instead!
- Candy – Add Reese’s Pieces or M&M’s on top for some color, texture, and flavor boost!
- Fruit – Chop up some apples, slice a few bananas, or just sprinkle a few raisins or berries on top.
Love desserts? Check out a few more of our delicious dessert recipes now!
- Easy Chocolate Fudge Recipe
- 3-Ingredient Homemade Peanut Butter Cups
- Soft Peanut Butter Blossom Cookies
- Chocolate Peanut Butter Cupcakes
- Hummingbird Carrot Cake
- Berry Chantilly Cake
- St Joseph Pastries (Zeppole di San Giuseppe)
- Best Banana Nut Bread
- Chocolate Cake in a Mug
- Lemon Raspberry Cheesecake Bars
- Sour Cream Coffee Cake
- Homemade Cinnamon Rolls
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Old Fashioned Peanut Butter Fudge
- 1-1/2 c granulated sugar
- 1/2 c light brown sugar, packed
- 1/2 c whole milk
- 1 Tbsp salted butter
- 1 c creamy peanut butter
- 1 tsp vanilla extract
- In a pot, over medium to medium-high heat, pour in sugars, then butter, then pour the milk over everything. Don’t stir, but rather just gently nudge it to make sure all the sugar is covered by the milk.
- Pretty quickly, you’ll start to notice it boiling around the edges. Let it get going, then let it boil for about 2 minutes. Do not stir.
- Remove from heat and stir in the peanut butter and vanilla extract. Stir pretty vigorously for 1 to 2 minutes until smooth and thickened a bit. If you prefer, you can also use a stand mixer.
- Pour into a parchment lined 9 x 9 pan and smooth out the top with a rubber spatula.
- Let set at room temperature for 2 hours.
- Slice and serve at room temperature or refrigerated. My old fashioned peanut butter fudge is pretty soft at room temperature, so if you prefer a slightly firmer bite, refrigerate it first.
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