Old Fashioned Chocolate Peanut Butter Fudge
My grandmother’s Old Fashioned Chocolate Peanut Butter Fudge is a family tradition for Christmas and Thanksgiving. This recipe is the ultimate fudge recipe!
It was sometimes referred to as Aunt Ruthie’s fudge, occasionally Mrs. Pidacks’ fudge, and quite often Grammy’s fudge, but most often, it was known as “Mom’s Fudge.”
A laminated copy of the recipe in my grandmother’s handwriting has hung on my mother’s fridge for at least a decade.
Making homemade fudge isn’t hard.
To be honest, it isn’t easy either. It’s extremely precise.
The butter and sugar measurements have to be perfect and if the timing is off even a little bit the fudge won’t come out quite right. I mean, chances are it will still be delicious, but my mom and aunts would know something wasn’t done quite right.
No one knows exactly when Grammy began making homemade fudge, but the general consensus among family is that this recipe has been in our family for at least the last 60 years.
Ingredients
Here is what you need to make Gram’s old fashioned fudge recipe:
- granulated sugar
- evaporated milk
- peanut butter – Natural peanut butter doesn’t work well in this recipe. You can use crunchy peanut butter, but for a creamy texture, use creamy peanut butter.
- semi-sweet chocolate chips
- butter or margarine – Gram always used margarine, but my mom uses butter.
- marshmallow fluff – also sometimes known as marshmallow cream.
- pure vanilla extract – it’s important to use good quality vanilla.
This is meant to be a brief overview of my Grandmother’s classic fudge recipe. For step-by-step instructions and a full recipe card you can print, please scroll down to the teal box below.
Storage
Store fudge in an airtight container. These are my favorite airtight containers. I recommend separating layers with a piece of parchment paper or wax paper.
This amazing fudge is best enjoyed within 1 week.
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Recipe Variations
Because we test all our recipes, we recommend that you make them once just as it is without substitutions or changes. Sometimes variations can go awry. Making our Peanut Butter Chocolate Fudge recipe as we have tested it will yield the best results. If you really want to get creative, here are some ideas for variations that might work well. (Please note, we have not tested these variations).
- Instead of using vanilla extract, use an equal amount of peppermint or orange extract. Liquor such as Bailey’s Irish Creme would also be delicious but you may need to play with the amount to get the flavoring right.
- If you enjoy peanut butter, you can scale back on the marshmallow fluff and use more peanut butter. Crunchy peanut butter is a great way to add a little texture to creamy peanut butter fudge also.
- Before the fudge sets up, gently press sprinkles, mini peanut butter cups, peanut butter chips, mini marshmallows, or Christmas candies into the top of the fudge.
More Holiday Recipes
Looking for a few more festive treats? Try one of these delicious recipes:
Consider making a fun Hot Cocoa Board and adding this chocolate fudge as one of the treats! Find more dessert recipes.
👉 Be sure to also check out our favorite holiday baking recipes that are perfect for food gifts.
How to Make Classic Chocolate Fudge with Peanut Butter
Old Fashioned Chocolate Peanut Butter Fudge
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Ingredients
- 5 cups granulated sugar
- 1 13 oz. can evaporated milk
- 12 oz. margarine or butter
- 2 teaspoons pure vanilla extract
- 2 tablespoons peanut butter
- 2 large tablespoons marshmallow fluff
- 12 oz. semi-sweet chococolate chips
Instructions
- Lightly grease a 9×12 baking pan.
- Measure out all the ingredients before starting.
- Melt the butter in a large stock pot over medium heat.12 oz. margarine or butter
- Add the sugar and evaporated milk, then stir to combine.1 13 oz. can evaporated milk, 5 cups granulated sugar
- Bring to a rolling boil for 8 minutes. When the temperature reaches 238-degrees F, remove it from the heat.
- Quickly add the vanilla extract, peanut butter, marshmallow fluff, and chocolate chips.2 teaspoons pure vanilla extract, 2 tablespoons peanut butter, 2 large tablespoons marshmallow fluff, 12 oz. semi-sweet chococolate chips
- Beat vigorously for 3 minutes.
- Pour the fudge into the prepared pan and let set for 1 hour until completely set and cooled before cutting.
Equipment
- Heavy bottom stock pot
I love the story of your grandma, how sweet! My grandmother used to make fudge, too, but not with marshmallow fluff. That’s an interesting ingredient for fudge, isn’t it?
Danielle
I don’t know that I’ve seen any recipes with fluff before either. If you have trouble finding it, or prefer not to use it, this fudge can be made without it and it will still be delicious.
My grandma used a whole can of fluff and peanutbutter
Hello. I tried this recipe twice and both times my fudge burnt, I googled it and it says 237 not 285
Oh goodness – You’re absolutely right, Jamey! I’m so very sorry for the error. The fudge should be cooked to ‘softball’ stage between 237-240-degrees F. Please check your email for a message from me.
This is hands-down the best fudge I’ve ever had. Reminds me of my Grammy. ❤️
My hubby loved but wished it had a more peanut butter taste. How could it taste more peanut butter without messing up consistancy?
Hi Julie!
Replace the marshmallow fluff with more peanut butter for a richer peanut butter flavor 🙂