Peanut Butter Fudge ~ Old Fashioned Recipe

If you’ve ever made peanut butter fudge that was overly sweet, too soft or too dry, then you’ve just found the right recipe. This peanut butter fudge is an old fashioned recipe that I’ve been making for years, and I’ve never wanted to make any other one. Though I have bounced from different recipes for chocolate fudge and other flavours, this one for peanut butter can’t be beat.

What Makes This Fudge Old Fashioned?

The ingredients used in this recipe are what make this truly old fashioned. Besides brown and white sugars, evaporated milk is used–an ingredient that was a staple through some of the toughest times in history. In addition comes butter, cream of tartar and salt. That’s it. No sweetened condensed milk, no powdered sugar, no marshmallows and no peanut butter chips. Just technique and simple ingredients.

Can I Use Regular Milk?

Yes you can, though I would recommend using whole milk. The butterfat content makes a difference in most baked goods and this fudge is no exception. Evaporated milk has had 60% of the water cooked out of it, making it even higher in fat and therefore perfect for confections like fudge. That is not to say it will turn out poorly if you use regular milk but for the fullest flavour and texture always go full fat.

How Long Will This Fudge Keep?

This peanut butter fudge will keep sealed in an airtight container for 1-2 weeks at room temperature. If you refrigerate it, your fudge will last about 1 week longer. It will last in the freezer for 3-4 months.

Tips For Making The Best Peanut Butter Fudge

• Stir constantly while the fudge mixture comes to a boil. This will help dissolve the sugar crystals and yield a very smooth fudge. If you neglect to stir, the mixture can stay grainy and your fudge will seem crunchy.
• Don’t stir the mixture while it’s cooking. Once it’s come to a boil, reduce the heat and leave it alone. Stirring it at this point can create sugar crystals that might make the fudge seize. With the exception of occasional checking the bottom with a wooden spoon for scorching, let it cook undisturbed.
• Cook the mixture to the proper temperature. This should be 237F-239F. If you don’t cook it long enough, the fudge will not set. If you cook it too long it will be hard and crumbly. It’s almost best to take it off the heat when it reaches 235F because it continues to cook.
• Don’t over beat it. When you add the peanut butter to the hot mixture, allow it to become slightly fluid before beating it in. This helps prevent over beating which will cause it to become too stiff. Once the peanut butter is fully melted in, quickly pour it into the prepared pan and don’t smooth the top too much.
• Allow the fudge to set completely before cutting. It will cut much easier and cleaner if it is entirely solid and cooled.

I hope I’ve helped you find the peanut butter fudge recipe of your dreams. If you try it, let me know how it turned out for you!

Peanut Butter Fudge ~ Old Fashioned Recipe

An old fashioned fudge recipe that does not use sweetened condensed milk or icing sugar.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Dessert

Cuisine American

Servings 24 pieces

Ingredients

  

• 200 grams brown sugar
• 250 grams white sugar
• 160 grams evaporated milk
• 20 grams unsalted butter
• ½ teaspoon cream of tartar
• ½ teaspoon salt
• 9 ounces peanut butter
• 1 teaspoon vanilla

Instructions

 

• Line a 9 x 5 inch loaf pan with parchment paper. In a medium saucepan combine brown sugar, white sugar, evaporated milk, butter, cream of tartar and salt. Cook over medium heat, stirring constantly until the sugars are dissolved and the mixture looks smooth.
• Once the mixture comes to a bowl, stop stirring and reduce the heat to medium low. Allow the the mixture to cook until it reaches 240F/115C or soft ball stage. This will take approximately 15-20 minutes. If you do not have a candy thermometer. check by dropping a small amount of the mixture into a cup of cold water. If it forms a soft ball, it is ready.
• Remove from heat and add peanut butter and vanilla. Begin beating the mixture by hand with a wooden spoon until the peanut butter has melted and the fudge looks smooth. As soon as it begins to lose its gloss, spread into the prepared loaf pan. Work quickly without smoothing it too much. Allow the fudge to cool for 2 hours before cutting into squares.

Keyword fudge, peanut butter