
Grandma’s Secret Peanut Butter Fudge Recipe: A Timeless Classic
Few things evoke the comforting feeling of home quite like the aroma of fudge wafting from the kitchen. And when that fudge happens to be Grandma’s peanut butter fudge, well, you’ve just unlocked a portal to pure, unadulterated bliss. This recipe isn’t just a treat; it’s a memory, a tradition, a warm hug in every single bite.
For years, my grandma guarded this recipe like it was Fort Knox, only revealing it to a select few family members. Now, after much persuasion (and several batches of perfectly executed fudge sent her way), she’s finally allowed me to share it with the world. So, prepare to be amazed, because this isn’t your average peanut butter fudge recipe. This is the real deal, the gold standard, the one that will have everyone begging for more.
**Why This Recipe Is Special**
What sets Grandma’s peanut butter fudge apart from the countless other recipes online? Several things:
* **Simplicity:** Despite its incredible flavor, this recipe uses surprisingly few ingredients and requires no fancy equipment. You probably already have most of what you need in your pantry.
* **Texture:** This fudge is unbelievably smooth and creamy, melting in your mouth with each bite. It’s not grainy or dry like some peanut butter fudge recipes can be.
* **Flavor:** The perfect balance of sweet and salty, with a rich peanut butter flavor that’s both nostalgic and irresistible. It’s not overly sweet, allowing the peanut butter to truly shine.
* **Grandma’s Touch:** Let’s be honest, anything made with love and passed down through generations just tastes better. There’s a certain magic that Grandma infuses into this recipe that’s impossible to replicate, but we’ll do our best!
**The Secret Ingredients (and How to Use Them)**
Before we dive into the recipe, let’s talk about the key ingredients and why they’re so important:
* **Granulated Sugar:** The foundation of any good fudge, providing sweetness and structure.
* **Evaporated Milk:** This is the secret weapon! Evaporated milk contributes to the fudge’s incredibly smooth and creamy texture. Don’t substitute with regular milk, as it won’t have the same effect.
* **Butter:** Adds richness, flavor, and helps create a smooth consistency. Use real butter, not margarine.
* **Peanut Butter:** Obviously! Choose a creamy peanut butter for the best results. Avoid natural peanut butter, as it tends to separate and can make the fudge grainy. A good quality, processed peanut butter like Jif or Skippy works best.
* **Marshmallow Creme:** This is what gives the fudge its light and airy texture. It also helps prevent crystallization, resulting in a smoother final product.
* **Vanilla Extract:** Enhances the other flavors and adds a touch of warmth.
**Grandma’s Peanut Butter Fudge Recipe: Step-by-Step Instructions**
Okay, are you ready to make some magic? Here’s the recipe, broken down into easy-to-follow steps:
**Yields:** Approximately 2 pounds of fudge
**Prep Time:** 10 minutes
**Cook Time:** 15-20 minutes
**Chill Time:** 2-3 hours
**Ingredients:**
* 2 cups granulated sugar
* 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
* 5 ounces evaporated milk (about 2/3 cup)
* 1/4 teaspoon salt
* 1 (7 ounce) jar marshmallow creme
* 1 teaspoon vanilla extract
* 1 1/2 cups creamy peanut butter
**Equipment:**
* 9×13 inch baking pan
* Parchment paper
* Heavy-bottomed saucepan
* Wooden spoon or spatula
* Candy thermometer (optional, but highly recommended)
**Instructions:**
**Step 1: Prepare the Pan**
Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. This will make it easy to lift the fudge out later. Lightly grease the parchment paper with butter or cooking spray. This extra step ensures the fudge releases cleanly.
**Why this step is important:** The parchment paper acts as a non-stick surface, preventing the fudge from sticking to the pan. The overhang makes it easy to lift the entire block of fudge out for cutting.
**Step 2: Combine the Sugar, Butter, and Evaporated Milk**
In a heavy-bottomed saucepan, combine the granulated sugar, butter, evaporated milk, and salt. A heavy-bottomed pan is crucial because it distributes heat evenly, preventing scorching.
**Why this step is important:** A heavy-bottomed saucepan ensures even cooking and prevents the sugar from burning, which can ruin the flavor of the fudge.
**Step 3: Cook Over Medium Heat**
Place the saucepan over medium heat and stir constantly with a wooden spoon or spatula until the butter is melted and the sugar is dissolved. Continue stirring until the mixture comes to a full rolling boil that cannot be stirred down.
**Why this step is important:** Constant stirring prevents the sugar from sticking to the bottom of the pan and burning. The full rolling boil is crucial for achieving the correct texture.
**Step 4: Boil for 1-2 Minutes (or to Soft-Ball Stage)**
Once the mixture is at a full rolling boil, continue to boil for exactly 1-2 minutes, stirring constantly. If you have a candy thermometer, cook until the mixture reaches 235°F (113°C), which is the soft-ball stage.
**Why this step is important:** Boiling to the correct temperature is essential for achieving the right consistency. Under-boiling will result in a soft, runny fudge, while over-boiling will make it hard and brittle.
**Step 5: Remove from Heat**
Immediately remove the saucepan from the heat.
**Why this step is important:** Taking it off the heat stops the cooking process.
**Step 6: Add Marshmallow Creme and Vanilla Extract**
Quickly stir in the marshmallow creme and vanilla extract until completely smooth and combined. Work quickly to prevent the mixture from cooling too much.
**Why this step is important:** Adding the marshmallow creme while the mixture is still hot allows it to melt evenly and incorporate smoothly.
**Step 7: Stir in Peanut Butter**
Add the peanut butter and stir until completely smooth and creamy. Make sure there are no streaks of peanut butter remaining.
**Why this step is important:** Thoroughly incorporating the peanut butter ensures a consistent flavor and texture throughout the fudge.
**Step 8: Pour into Prepared Pan**
Pour the fudge mixture into the prepared 9×13 inch baking pan and spread evenly with a spatula.
**Why this step is important:** Evenly spreading the fudge ensures a uniform thickness.
**Step 9: Chill and Set**
Let the fudge cool completely at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for at least 2-3 hours, or preferably overnight, until firm.
**Why this step is important:** Chilling allows the fudge to set properly and develop its signature texture.
**Step 10: Cut and Serve**
Once the fudge is firm, lift it out of the pan using the parchment paper overhang. Cut it into squares and serve. Store the fudge in an airtight container at room temperature for up to a week, or in the refrigerator for longer storage.
**Why this step is important:** Cutting the fudge into squares makes it easy to serve and enjoy. Storing it properly keeps it fresh and prevents it from drying out.
**Tips for Perfect Peanut Butter Fudge**
* **Use a Candy Thermometer:** While not essential, a candy thermometer takes the guesswork out of the boiling process and ensures perfect results every time.
* **Stir Constantly:** Constant stirring is crucial to prevent scorching and ensure a smooth, creamy texture.
* **Work Quickly:** Once you remove the mixture from the heat, work quickly to add the marshmallow creme and peanut butter before it cools too much.
* **Don’t Overmix:** Overmixing can make the fudge tough. Stir just until the ingredients are combined.
* **Use Quality Ingredients:** The quality of your ingredients will directly impact the flavor of the fudge. Use real butter, good quality peanut butter, and fresh vanilla extract.
* **Patience is Key:** Allow the fudge to chill completely before cutting. Rushing the chilling process can result in a soft, sticky fudge.
* **Add-ins:** Get creative with add-ins! Chopped nuts, chocolate chips, or a swirl of caramel can elevate your fudge to the next level. Add these after stirring in the peanut butter, before pouring into the prepared pan.
**Troubleshooting Common Fudge Problems**
* **Fudge is Grainy:** This is usually caused by using natural peanut butter or overcooking the mixture. Make sure to use a creamy, processed peanut butter and avoid overboiling.
* **Fudge is Too Soft:** This is usually caused by undercooking the mixture. Use a candy thermometer to ensure the mixture reaches the soft-ball stage (235°F).
* **Fudge is Too Hard:** This is usually caused by overcooking the mixture. Use a candy thermometer to monitor the temperature and remove from heat as soon as it reaches 235°F.
* **Fudge is Sticky:** This can be caused by high humidity. Store the fudge in an airtight container in a cool, dry place.
**Variations on Grandma’s Peanut Butter Fudge**
While Grandma’s original recipe is perfect as is, don’t be afraid to experiment and put your own spin on it!
* **Chocolate Peanut Butter Fudge:** Add 1/2 cup of chocolate chips (milk, dark, or semi-sweet) to the mixture after stirring in the peanut butter. Swirl them in gently before pouring into the pan.
* **Peanut Butter Fudge with Nuts:** Add 1/2 cup of chopped peanuts, pecans, or walnuts to the mixture after stirring in the peanut butter.
* **Peanut Butter Swirl Fudge:** Melt 1/4 cup of peanut butter and drizzle it over the top of the fudge after pouring it into the pan. Use a knife or toothpick to create a swirl pattern.
* **Salted Caramel Peanut Butter Fudge:** Drizzle salted caramel sauce over the top of the fudge after pouring it into the pan. Sprinkle with a pinch of sea salt.
* **Peanut Butter Cup Fudge:** Chop up miniature peanut butter cups and stir them into the mixture after stirring in the peanut butter. You can also press them into the top of the fudge after pouring it into the pan.
**Serving Suggestions**
Grandma’s peanut butter fudge is delicious on its own, but here are a few ideas for how to serve it:
* **As a Dessert:** Serve small squares of fudge as a sweet treat after dinner.
* **With Ice Cream:** Crumble fudge over vanilla ice cream for a decadent dessert.
* **In Gift Baskets:** Include squares of fudge in homemade gift baskets for friends and family.
* **At Parties:** Set out a platter of fudge at your next party or gathering.
* **With Coffee or Tea:** Enjoy a square of fudge with your morning coffee or afternoon tea.
**Grandma’s Legacy**
This peanut butter fudge recipe is more than just a recipe; it’s a connection to my grandma, to my family history, and to countless cherished memories. Every time I make it, I’m transported back to her kitchen, filled with the warmth of her love and the sweet smell of peanut butter. I hope this recipe brings you as much joy as it has brought me and my family for generations.
So, gather your ingredients, put on some music, and get ready to create some magic in your own kitchen. You might just find yourself creating a new family tradition that will be cherished for years to come.
Enjoy!
**Nutritional Information (Approximate per serving):**
* Calories: 200-250
* Fat: 12-15g
* Saturated Fat: 7-9g
* Cholesterol: 30-40mg
* Sodium: 50-70mg
* Carbohydrates: 20-25g
* Sugar: 18-22g
* Protein: 3-4g
**Note:** Nutritional information is an estimate and may vary depending on the specific ingredients used.
**Did you try Grandma’s Peanut Butter Fudge recipe? Let us know in the comments below! We’d love to hear your thoughts and any variations you’ve tried.**