Traditional peanut butter fudge is out of this world delicious. The taste of peanut butter, the sweetness of the candy and the smooth texture is sublime. There is nothing quite like a good tasting fudge recipe.
Currently, there is an odd recipe going around with peanut butter and canned frosting melted in the microwave and chilled. You can’t even search peanut butter fudge on youtube or google without getting tons of videos or blog posts on that recipe. That isn’t peanut butter fudge at all. It’s peanut butter frosting. So if that appeals to you, you may want to see a doctor. It’s an incredibly unhealthy way to eat.
There is also another recipe for peanut butter fudge in which you use marshmallow creme. It’s very nice, but if you don’t eat meat, you are out of luck as it often has gelatin in it.
The recipe shown below is the old-fashioned, traditional peanut butter fudge I was taught how to make as a young girl. You can substitute the sugar and condensed milk with sweetened condensed milk and it almost guarantees a smooth, grain-free fudge. If you are having trouble, check out this link for some tips and tricks. Fudge is finicky when you are starting out and temperature is important. So don’t panic if it takes you a few tries. It’s worth the learning curve.
Finally, if you are looking for more peanut butter fudge type recipes, look at this no bake, no cook local favorite: buckeyes. They are in a word, addictive. They will also give you the taste of peanut butter fudge without even having to turn on a stovetop. You’ll adore them if you like this recipe. I promise.
Basic Peanut Butter Fudge
Ingredients
- 2 ½ cups (500g) white sugar
- 12 oz (354mL) evaporated milk
- 1 cup (264g) creamy peanut butter
- 1 tbs (14g) butter
- 1 tsp (5mL) vanilla
Instructions
- Butter or grease the sides of 3 quart sauce pan. This helps with preventing crystallization of sugar.
- Grease or butter a 8×8 (20cm) pan. You may also just use parchment or line with aluminum before greasing for easier cleanup. Place on a cooling rack.
- Measure out peanut butter, vanilla, and butter. Set aside.
- Add milk and sugar to pan.
- Turn temperature to medium low and stir gently until sugar is dissolved.
- Turn up heat to medium high and cook until softball stage 237 – 239F (114 – 115C.)
- Remove from heat, add butter and vanilla to stop cooking. Stir in peanut butter until just combined.
- Pour immediately into 8×8 pan and leave on counter until cool, approximately 2 hours.
How do you make it if you substitute the milk and sugar with Eagles brand
Do you mean using sweetened condensed milk as opposed to evaporated milk and sugar? If so, you want to cook the condensed milk until it reaches softball stage 237 – 239F (114 – 115C) on a medium low heat, stirring constantly and adjusting the temperature down as needed to prevent burning. You really have to make sure to really keep that mixture moving or you will scorch the condensed milk quite easily. You add in the remaining ingredients as described in the recipe.