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grandma old fashioned peanut butter fudge recipe
- Total Time: 175 minutes
- Yield: 64 squares 1x
- Diet: General
Description
A rich, creamy no-bake fudge recipe featuring an old-fashioned peanut butter base swirled with spiced dark chocolate. This easy stovetop method creates a soft, non-grainy texture perfect for holiday gift-giving.
Ingredients
- 3 cups granulated sugar
- 1 cup whole milk
- 0.5 cup unsalted butter, cut into cubes (for base)
- 1.25 cups creamy peanut butter
- 1 teaspoon vanilla extract, alcohol-free
- 6 oz dark chocolate chips
- 2 tablespoons unsalted butter (for swirl)
- 0.5 teaspoon ground cinnamon
- 0.125 teaspoon chili powder, such as ancho or cayenne
- Additional cocoa powder or ground cinnamon, for dusting (optional)
Instructions
- Prep Pan and Equipment: Line an 8×8 inch square baking pan with parchment paper, allowing an overhang on two sides. Lightly grease the parchment to prevent sticking.
- Combine Base Ingredients: In a large, heavy-bottomed saucepan, combine the granulated sugar, whole milk, and 0.5 cup unsalted butter over medium heat. Stir constantly until the sugar fully dissolves and the butter melts.
- Boil to Soft-Ball Stage: Bring the mixture to a rolling boil, then reduce heat slightly to maintain a gentle boil without stirring. Cook for 5-7 minutes, or until a candy thermometer reaches 234 degrees F (112 degrees C).
- Mix Peanut Butter Base: Immediately remove the saucepan from the heat once the soft-ball stage is reached. Stir in the creamy peanut butter and vanilla extract until completely smooth and well combined.
- Prepare Chocolate Swirl: In a separate small bowl, combine the dark chocolate chips, 2 tablespoons unsalted butter, ground cinnamon, and chili powder. Melt over a double boiler or in the microwave in 30-second intervals until smooth and glossy.
- Layer Fudge and Chocolate: Pour about two-thirds of the warm peanut butter fudge mixture into the prepared pan and spread evenly. Dollop spoonfuls of the spiced chocolate mixture over the top. Pour the remaining peanut butter fudge mixture over the chocolate dollops.
- Swirl Layers: Using a butter knife or skewer, gently create ribbons and marbling by dragging the tool through the layers. Avoid over-mixing to maintain distinct streaks.
- Chill Until Firm: Let the fudge cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours, or until completely firm.
- Cut into Squares: Once firm, use the parchment overhang to lift the fudge from the pan onto a cutting board. Cut into 1 inch squares using a sharp knife. For clean cuts, wipe the knife clean between cuts.
- Garnish (Optional): Serve the fudge squares on a plate with an optional dusting of cocoa powder or cinnamon for presentation.
Notes
To avoid grainy fudge, ensure all sugar dissolves fully before the mixture boils; if needed, add a small amount of milk (1-2 Tbsp) and return to heat to re-dissolve. For the best texture, use creamy processed peanut butter rather than natural peanut butter. Chill completely (at least 2 hours) before cutting to ensure clean slices.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square (20 g)
- Calories: 98 calories
- Sugar: 11 g
- Sodium: 20 mg
- Fat: 5.3 g
- Saturated Fat: 2.1 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.4 g
- Protein: 0.8 g
- Cholesterol: 6 mg