Grandma’s Creamy Peanut Butter Fudge Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
