Grandma’s Creamy Peanut Butter Fudge Recipe

Introduction

Grandma’s Creamy Peanut Butter Fudge is a nostalgic treat that melts in your mouth with rich, velvety peanut butter flavor. Easy to make and perfect for sharing, this fudge brings a classic homemade sweetness to any occasion.

Ingredients

• 1 pound powdered sugar
• 1 ¼ cups unsalted butter
• 1 ½ cups creamy peanut butter
• ½ teaspoon kosher salt
• 1 ½ teaspoons vanilla extract

Instructions

1. Step 1: Sift the powdered sugar through a fine-mesh strainer into a large bowl to remove lumps.
2. Step 2: In a saucepan over medium heat, combine the unsalted butter and creamy peanut butter. Whisk constantly until the mixture begins to bubble around the edges, about 3 to 5 minutes.
3. Step 3: Stir in the kosher salt and vanilla extract, then immediately pour the warm mixture over the powdered sugar in the bowl.
4. Step 4: Using a spatula, mix everything together until the fudge becomes smooth and creamy.
5. Step 5: Spread the mixture evenly into an 8×8-inch baking pan lined with plastic wrap. Wrap the top tightly, then refrigerate for 1 to 3 hours until firm but not too hard.
6. Step 6: Once chilled, unwrap the fudge and cut it into small cubes. If the fudge is too hard to cut, let it warm at room temperature for a few minutes before slicing.

Tips & Variations

• Try using different nut butters like almond or cashew for a unique twist on the classic flavor.
• If you prefer, substitute ¼ teaspoon fine salt in place of kosher salt for a more subtle saltiness.
• Line the pan with parchment paper instead of plastic wrap for easier removal of the fudge.
• For smaller pieces, spread the fudge into a 9×9-inch pan to get more servings.

Storage

Store the fudge in an airtight container in the refrigerator for up to two weeks. Allow fudge to sit at room temperature for a few minutes before serving to soften slightly for the best texture. You can also freeze fudge for up to three months; thaw in the refrigerator before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter works well and adds a bit of texture to the fudge, making it even more satisfying.

What can I substitute if I don’t have kosher salt?

If you don’t have kosher salt, you can use fine salt but reduce the quantity to about ¼ teaspoon to avoid over-salting the fudge.

Grandma’s Creamy Peanut Butter Fudge Recipe

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Grandma’s Creamy Peanut Butter Fudge is a nostalgic, melt-in-your-mouth treat combining smooth peanut butter, butter, and powdered sugar into rich, creamy fudge. Easy to prepare on the stovetop, this classic recipe yields a large batch perfect for sharing at family gatherings or holiday celebrations.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 15 minutes (including chilling time)
• Yield: 64 small servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Fudge Ingredients

• 1 pound powdered sugar
• 1 ¼ cups unsalted butter
• 1 ½ cups creamy peanut butter
• ½ teaspoon kosher salt
• 1 ½ teaspoons vanilla extract

Instructions

1. Sift the sugar: Sift the powdered sugar through a fine-mesh strainer into a large mixing bowl to remove lumps and ensure a smooth texture in the final fudge.
2. Heat butter and peanut butter: In a medium saucepan over medium heat, combine the unsalted butter and creamy peanut butter. Whisk continuously and cook until the mixture begins to bubble around the edges, about 3 to 5 minutes, ensuring the ingredients fully integrate.
3. Add salt and vanilla: Stir in the kosher salt and vanilla extract to the heated mixture, blending them evenly to enhance the fudge’s flavor profile.
4. Combine with powdered sugar: Pour the warm peanut butter and butter mixture over the sifted powdered sugar in the bowl. Mix thoroughly with a spatula until the mixture is completely smooth and uniform.
5. Set the fudge: Line an 8×8-inch baking pan with plastic wrap. Spread the fudge mixture evenly into the pan, then wrap completely with additional plastic wrap. Refrigerate for 1 to 3 hours until the fudge is firm enough to cut but still soft enough to slice easily.
6. Cut and serve: Remove the fudge from the pan by lifting the plastic wrap. Cut into small cubes. If the fudge is too hard, let it warm on the counter for a short period before slicing for easier cutting.

Notes

• This recipe works well with other nut butters such as almond or cashew, whether smooth or chunky.
• If you don’t have kosher salt, use ¼ teaspoon fine salt as a substitute for a less coarse texture.
• For easier removal and cleanup, you can line the pan with parchment paper instead of plastic wrap.
• Adjust refrigeration time for desired firmness; less time will yield softer fudge, more time will produce a firmer texture.
• Consider using an 8×8-inch pan for thicker pieces or a 9×9-inch pan for thinner, more numerous cubes.

Keywords: Peanut Butter Fudge, Creamy Peanut Butter, Homemade Fudge, Classic Fudge Recipe, Easy Fudge, Stovetop Fudge