Stack of old-fashioned peanut butter fudge squares on parchment on a wooden board

Old-Fashioned Peanut Butter Fudge (5 Ingredients)

by

Old-fashioned peanut butter fudge is the kind of candy grandma made in a heavy saucepan, with no marshmallow cream and no sweetened condensed milk. Sugar and milk boil into a syrup, peanut butter and butter get beaten in off the heat, and the mixture sets into soft, creamy squares with a fine, melt-away texture.

The one thing that makes or breaks this fudge is temperature. The syrup needs to reach the soft-ball stage, 234°F, before the peanut butter goes in. Stop too early and the fudge stays soft and sticky; go much higher and it turns dry and crumbly. A candy thermometer takes the guesswork out, and there is a simple cold-water test if you don’t have one.

Why You’ll Love It

  • Just 5 ingredients. Sugar, milk, peanut butter, butter and vanilla.
  • Classic creamy texture. Firm enough to cut, soft enough to melt on your tongue.
  • Ready in about 20 minutes. Plus an hour or two to set.
  • Great for gifting. It holds its shape in tins and cookie boxes.
  • Reliable. Cooking to 234°F means it sets the same way every time.

Ingredients and Substitutions

Ingredients for old-fashioned peanut butter fudge in open bowls: granulated sugar, whole milk, creamy peanut butter, butter and vanilla PIN IT OR SAVE IT

Full amounts are in the recipe card below.

  • Granulated sugar (2 cups): Plain white sugar is the base of the candy.
  • Whole milk (⅔ cup): Gives the fudge its creamy flavor. Two percent milk works; skim milk makes a less rich fudge and is more likely to scorch.
  • Creamy peanut butter (¾ cup): Use a regular commercial-style creamy peanut butter. Natural peanut butter with separated oil can make the fudge greasy or grainy.
  • Butter (2 tablespoons): Salted or unsalted. Salted butter adds a nice balance to the sweetness.
  • Vanilla extract (1 teaspoon): Added off the heat for the best flavor.

You will also need a heavy-bottomed 2- to 3-quart saucepan and, ideally, a candy thermometer.

How to Make Old-Fashioned Peanut Butter Fudge

  1. Prep the pan. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides, and lightly grease it. Measure the peanut butter, butter and vanilla and set them next to the stove; the last steps move quickly.
  2. Dissolve the sugar. In a heavy-bottomed 2- to 3-quart saucepan, stir the sugar and milk over medium heat until the sugar dissolves and the mixture comes to a boil.
  3. Wash down the sides. Brush the inside of the pan with a pastry brush dipped in water to dissolve any sugar crystals clinging to the sides. Clip on a candy thermometer so the tip sits in the syrup without touching the bottom.
  4. Boil to 234°F. Let the syrup boil steadily, stirring only occasionally and gently along the bottom so the milk doesn’t scorch, until it reaches 234°F, the soft-ball stage. This usually takes 6 to 10 minutes of boiling.
Sugar and milk syrup boiling in a saucepan with a candy thermometer, next to peanut butter, butter and a lined baking pan PIN IT OR SAVE IT
  1. Add the peanut butter. Take the pan off the heat right away. Add the peanut butter, butter and vanilla and stir hard with a wooden spoon for 1 to 2 minutes, until the mixture is smooth, thickens and just begins to lose its shine.
  2. Pour. Immediately scrape the fudge into the prepared pan and smooth the top with a spatula. It sets quickly, so don’t wait.
  3. Set and cut. Let it cool at room temperature for 1 to 2 hours, until firm. Lift it out with the parchment and cut into 16 squares.
Square of creamy peanut butter fudge with a bite taken out showing a smooth fine texture PIN IT OR SAVE IT

Tips for Success

Check your thermometer

Clip it in a pot of boiling water first. It should read 212°F at sea level. If it reads 210°F, cook the fudge to 232°F instead.

Adjust for altitude

At higher elevations water boils at a lower temperature. Subtract about 2°F from the target for every 1,000 feet above sea level.

No thermometer? Use the cold-water test

Drop a little syrup into a glass of very cold water. At the soft-ball stage it forms a soft, flexible ball that flattens when you lift it out and press it between your fingers. If it dissolves or forms threads, keep boiling.

Don’t scrape the pan

When you pour, leave the last bit of syrup on the sides and bottom of the pan. Scraping can add sugar crystals that make the fudge grainy.

Work quickly

The fudge thickens fast once the peanut butter goes in. Pour as soon as it starts to look less glossy.

Variations

  • Thicker squares: Pour into a 9×5-inch loaf pan and cut into 18 pieces.
  • Chocolate swirl: Dollop 2 ounces melted chocolate over the top and swirl with a knife.
  • Crunchy: Use crunchy peanut butter, or stir in ⅓ cup chopped roasted peanuts.
  • Salted: Sprinkle flaky sea salt over the top right after pouring.

Storage and Freezing

  • Room temperature: Store in an airtight container with parchment between layers up to 1 week.
  • Fridge: Up to 2 weeks. Let it sit out a few minutes before serving for the creamiest texture.
  • Freezer: Wrap tightly and freeze up to 3 months. Thaw in the wrapping at room temperature so condensation doesn’t form on the fudge.

Frequently Asked Questions

Why didn’t my fudge set?

The syrup didn’t reach 234°F. Scrape it back into the pan with 2 tablespoons milk, bring it back to a boil and cook to 234°F, then beat in the mixture again.

Why is my fudge dry or crumbly?

It cooked past the soft-ball stage or was beaten too long. Pull it off the heat right at 234°F and pour as soon as it begins to dull.

Why is my fudge grainy?

Sugar crystals formed in the syrup. Wash down the sides of the pan, avoid heavy stirring while it boils and don’t scrape the pan when pouring.

Can I double the recipe?

Yes, use a larger heavy pot and a 9×13-inch pan. The syrup will take longer to reach 234°F, so go by temperature rather than time.

Stack of old-fashioned peanut butter fudge squares on parchment on a wooden board PIN IT OR SAVE IT

Old-Fashioned Peanut Butter Fudge

Classic 5-ingredient peanut butter fudge: sugar and milk boiled to the 234°F soft-ball stage, then beaten with peanut butter, butter and vanilla.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Setting 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups granulated sugar
  • 2/3 cup whole milk
  • 3/4 cup creamy peanut butter commercial-style, not natural
  • 2 tbsp butter salted or unsalted
  • 1 tsp vanilla extract

Equipment

  • heavy-bottomed 2- to 3-quart saucepan
  • Candy Thermometer
  • 8×8-inch baking pan
  • Parchment Paper
  • pastry brush

Method
 

  1. Line an 8×8-inch pan with parchment, leaving an overhang, and grease lightly. Set the peanut butter, butter and vanilla by the stove.
  2. Stir the sugar and milk in a heavy saucepan over medium heat until the sugar dissolves and the mixture boils.
  3. Wash down the sides of the pan with a wet pastry brush and clip on a candy thermometer.
  4. Boil, stirring only occasionally and gently, until the syrup reaches 234°F (soft-ball stage), usually 6 to 10 minutes.
  5. Remove from the heat. Add the peanut butter, butter and vanilla and stir hard 1 to 2 minutes, until smooth, thick and just losing its shine.
  6. Pour into the pan right away and smooth the top.
  7. Cool at room temperature 1 to 2 hours until firm, then lift out and cut into 16 squares.

Notes

Test your thermometer in boiling water first (212°F at sea level) and adjust the target if needed. At high altitude, subtract about 2°F for every 1,000 feet. Cold-water test: a drop of syrup in cold water forms a soft ball that flattens between your fingers. Store airtight up to 1 week at room temperature or 2 weeks in the fridge.

Save this recipe: Pin this old-fashioned peanut butter fudge for Christmas candy making and holiday gift tins.

Old-Fashioned Peanut Butter Fudge Pinterest graphic PIN IT OR SAVE IT

Leave a Comment

Recipe Rating