Chocolate Peanut Butter Fudge is an old fashioned peanut butter fudge recipe made on the stovetop.
Just like grandma used to make with the addition of flaky sea salt on the top.
The best homemade fudge
This old fashioned fudge recipe is the absolute best homemade Chocolate Peanut Butter fudge recipe you will find.
Its super silky, creamy, and not too sweet.
Like little bite size gourmet peanut butter cups with a bit of nostalgia stirred in.
Like grandma used to make
Grandma made peanut butter fudge every Christmas. Then my mom took over the tradition from her. Making batch after batch of fudge to and give large plates to everyone on her list.
This really is an old fashioned stovetop fudge recipe. Made without powdered sugar and instead candied on the stovetop. This recipe is based on the same one grandma used to use. It is the real deal.
And now the homemade fudge tradition is on to me, the third generation.
But don’t be intimidated! You can make it too with the right tools and the following steps.
- Peanut butter
- Light brown sugar
- Granulated sugar
- Salted butter
- Corn starch
- Vanilla extract
- Coarse flake sea salt
- Chocolate ganache -chocolate chips, heavy cream
Step by step instructions
- Place a medium saucepan over medium heat.
- Add brown sugar, sugar, butter, and milk. Dissolve, stirring frequently
- Add a candy thermometer (if you have one) and cook until mixture reaches the soft ball stage of 240 degrees Fahrenheit (116 Celsius).
- Without a candy thermometer you can test the mix by placing a small drop in a glass of cold water. If it forms a ball that flattens in your hand, it is ready. Much more guesswork and testing is required without a thermometer but I made fudge for years without one.
- Sprinkle cornstarch on the top and stir to combine.
- Remove from heat, add vanilla and peanut butter.
- Stir well until combined and thick.
- Spread immediately in parchment paper lined baking sheet.
- Prepare chocolate ganache using a 3 part chocolate to 1 part cream ratio. The pour warm ganache over the peanut butter fudge layer. Spread to an even thin layer using the back of a spoon or offset spatula.
- Sprinkle coarse sea salt over top and let cool at least 2 hours before cutting.
How to store
Store peanut butter fudge in airtight container to retain the creaminess and prevent the fudge from drying out.
When stored in an airtight container at room temperature fudge will last 3-4 weeks. Or it can be frozen up to 6 months. Enjoy frozen or defrost at room temperature or refrigerated.
peanut butter fudge
- 2 pounds light brown sugar
- 2 tbsp butter
- 6 tbsp sugar
- 1 cups milk
- 2 teasp cornstarch
- 2 teasp vanilla
- 1 jar smooth peanut butter 40 ounces
- 1 1/2 cups semi sweet chocolate chips
- 1/2 cup heavy cream
peanut butter fudge
- Melt brown sugar, butter, sugar and milk in a saucepan over low heat.
- Boil for 5 minutes over low heat (until reaches soft ball stage).
- Stir in cornstarch.
- Remove from heat.
- Add vanilla and peanut butter and beat until well incorporated.
- Pour into greased or parchment lined baking sheet.
- Prepare chocolate ganache and pour over.
- Top with sea salt.
- Cool for at least 2 hours before cutting into desired sized fudge pieces.
- Bring cream to simmer on the stovetop over medium heat.
- Measure chocolate chips into a heat safe bowl
- Pour hot cream over chocolate chips and let sit at least 5 minutes.
- Stir until smooth and all the chocolate lumps disappear.