My grandmother's Old Fashioned Chocolate Peanut Butter Fudge is a family tradition for Christmas and Thanksgiving. This recipe is the ultimate fudge recipe!
Table of contents
This is my last and most special #ChristmasSweetsWeek recipe! My Christmas Punch and Cranberry Orange Bread are pretty amazing, but nothing tops my Grandmother's famous homemade 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.
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.
Shopping List:
- granulated sugar
- evaporated milk
- 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 creme.
- vanilla extract
How to Make Homemade Fudge
- Lightly grease a 9x12 baking pan.
- Measure out all the ingredients before starting.
- Melt the butter in a large stockpot over medium heat.
- Add the sugar and evaporated milk, then stir to combine.
- Bring to a rolling boil for 8 minutes. When the temperature reaches 285-degrees F, remove it from the heat.
- Quickly add the vanilla extract, peanut butter, marshmallow fluff, and chocolate chips.
- Beat vigorously for 3 minutes.
- Pour the fudge into the prepared pan and let sit for 1 hour until completely set and cooled before cutting.
Homemade Fudge 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 Old Fashion Chocolate Peanut Butter 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 homemade fudge also.
You might also like Our Favorite Holiday Baking Recipes
Old Fashioned Chocolate Peanut Butter Fudge Recipe
Mom's Homemade 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 9x12 baking pan.
- Measure out all the ingredients before starting.
- Melt the butter in a large stock pot over medium heat.
- Add the sugar and evaporated milk, then stir to combine.
- Bring to a rolling boil for 8 minutes. When the temperature reaches 285-degrees F, remove it from the heat.
- Quickly add the vanilla extract, peanut butter, marshmallow fluff, and chocolate 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.
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Danielle says
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
Ang Paris says
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.