Chocolate Peanut Butter Fudge
Last February, on the only day that we got more then a mere dusting of snow in Pittsburgh, we celebrated my grandparents’ 60th wedding anniversary. As in, 6-0. Sixty. Not 50, which is a feat in and of itself. SIXTY.
We made a day of it, starting with a big family lunch at a restaurant, then an early evening Mass with a special blessing, and finally back to my grandparents’ house for more food, cake, sweets and reminiscing. In between looking through old photo albums, I wandered over to the desserts table and filled my plate a little bit of everything. The one thing that stood out, though, was the fudge. Rich, creamy, chocolatey, and spiked with peanut butter. It was the stuff of dreams. When I asked my grandma about it, she said that it was her neighbor’s recipe, but that she had already left and that she would get me the recipe. It may have taken eight months, but the recipe finally made its way to me, and I wasted no time making my own batch. I swear, your life won’t be complete until you have this fudge!
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With the holidays coming up, this would certainly be something fabulous to add to your baking list. It would make any Christmas cookie tray sparkle! Putting the pieces of fudge in individual mini papers or candy wrappers is always a nice presentation if you’ll be packaging it up to take somewhere. Just be prepared for the clamoring that will ensue, and be prepared to act as a mediator when it comes to doling out the last piece!
I’m not sure if spectacular homemade fudge is the key to staying married for sixty years, but it would certainly be worth a try, right?!
One year ago: Chubby Hubby Truffles
Two years ago: Carrot Cake with Cream Cheese Frosting
Three years ago: Empire Cookies
Chocolate Peanut Butter Fudge
Ingredients
- 2½ cups (500 g) granulated sugar
- ¼ cup (21.5 g) cocoa powder
- 1 cup (256 ml) evaporated milk, from a can
- 1 tablespoon light corn syrup
- ½ cup (113.5 g) unsalted butter, divided
- ½ cup (129 g) peanut butter
- 2 teaspoons vanilla extract
Instructions
- Butter an 8-inch square pan and line with parchment paper, using enough so that there is some overhang on the edges.
- Combine the sugar, cocoa powder, evaporated milk and corn syrup in a large saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves.
- Add 2 tablespoons of the butter and stir until the butter melts. Allow the mixture to come to a boil, then cover and boil for 3 minutes.
- Remove the lid and continue to cook, without stirring, until the mixture reaches 234 degrees F on a candy thermometer (soft ball stage). Remove from the heat and, without stirring, add the remaining butter, peanut butter and vanilla. Allow the mixture to sit for 10 minutes.
- Using a wooden spoon, beat the fudge vigorously until it thickens and begins to lose its gloss (can take anywhere from 5 to 15 minutes). You can also transfer the mixture to the bowl of a stand mixer (or use a hand mixer) and beat it on medium speed, being careful to only mix until it thickens and loses its gloss. Do not overmix.
- Immediately pour the mixture into the prepared pan. Allow the fudge to come to room temperature, then cover the pan with plastic wrap and chill it until set. Lift the fudge out of the pan and cut into 1-inch squares. The fudge can be stored in an airtight container at cool room temperature or in the refrigerator.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
There’s nothing like chocolate and peanut butter together in fudge! It reminds me of this little gift shop in my hometown that has loads and loads of fudge. Always tempting!
This looks so yummy and the technique reminds me of my grandma’s classic fudge recipe! As with her recipe, I worry that I don’t know when to stop mixing! Is it fairly obvious to you when the mixture “looses it’s gloss”?? This is always the part that is the most challenging for me! Thanks!
Hi Mercedes, Unfortunately I don’t have a hard and fast answer, as it takes just a little bit of practice to get the feel for the consistency. It’s definitely possible to under beat or over beat, and I’ve done both in the past. Once you do it a few times, you get a feel for it.
What kind of cocoa powder do you recommend? Dutch processed or the more common (in US anyway) kind. Thanks
Hi Rick, For this recipe, I recommend the regular unsweetened natural cocoa powder (like Hershey’s), vs Dutch-process.
Ay idea for how long i could store these? They look like a super xmas present! :)
Hi Emma, You could store these in an airtight container in the refrigerator for probably about 2 weeks or so.
Where can I find clear/light corn syrup? I’ve only ever seen one type here in Canada and it is dark not clear. I would LOVE to try this recipe!
Hi Jodi, If you can’t find it in stores, I’m sure you could order it online. Since it’s only a tablespoon you could probably sub dark corn syrup and not have it adversely affect the recipe.
Thanks Michelle, I’ll give it a try with the dark then first. I appreciate you getting back to me :)
Sounds so good. When I get home will try and see if I can make it.
Thank you so much for sharing this recipe! I get a little tired of the fudge recipes with marshmallow cream in them. This is perfect – especially since there’s no better combination of flavors in the whole world than peanut butter and chocolate!
I agree. The marshmallow stuff just does not compare! 😝
Looks absolutely perfect. Like a tower of YUM!
I know you love chocolate and peanut butter together, which is why I love this blog. This sounds sooo delicious and simple to make!
You can never go wrong with peanut butter and chocolate. Plus fudge is one of my favorite holiday treats!
I love fudge!! This sounds easy enough :)
I’m almost positive that I could finish one entire recipe in one sitting. Beyond delicious!
sOPUNDS AND LOOKS GOOD DEFINITELY WILL TRY. ALREADY PASSED ON TO RELATIVES . mY mOM MADE THIS TOO, BUT WITH WHITE MILK TKAES TOO LONG TO COOK AND CAN BURN , WHY IS IT THAT U DON’T STIR WHEN COOKING ?
You don’t stir when cooking because it can cause the sugar to seize and produce large crystals. If you do this, the fudge will have a gritty texture, vs smooth.
60 years to a long and happy marriage through fudge! I am in!
It doesn’t get much better than a classic recipe like this one!
Fabulous looking fudge! Grandma’s recipes are always special. Thanks for sharing!
OMG! I love the recipe, but oh it is so dangerous around me! I could probably eat the whole pan, as long as I had some milk! :)
My family always argues about which fudge is better – chocolate or PB. This might be a perfect compromise =)
I am about to make a batch of this. I love fudge! Thanks for the recipe.
My husband loves fudge so much and this is pretty much his favorite flavor combo! It just might be the key to a long marriage for us :)
I bet this is INcredible!!!
Should the pb be the commercial variety or will natural [on peanuts as the ingredient] work in this recipe. Thank you!
Hi Teresa, It should be “commercial” and not natural, as the natural has too much oil in it.
OMG! That is the recipe that my mother used. I haven’t made it in years. I think I have to make some … right now. Thanks for the reminder.
This looks so fabulous. Grandma recipes are the best!
It looks so perfectly smooth and delicious!
This fudge looks incredible! And you’re right – it would be perfect for a dessert table. Pinning :)
Great looking fudge, Michelle! I have a choc + PB fudge recipe and every year about this time, I dig it out. I need to try yours – it looks wonderful!
sounds do-able, can’t wait to try this! so lucky that i have all the ingredients in my kitchen because i want to make it right now haha, thanks for sharing!
Omg looks amazing! Can I make it without the corn syrup? And can I substitute sweetened condensed milk for the evaporated milk and sugar? Thanks :)
Hi Mariam, I don’t generally recommend substitutions, as the way the recipe is written is the way that I found works for me. I haven’t made the substitutions you mentioned so I can’t guarantee the results you’d have. If you do substitute and have success, please stop back and share your feedback!
oh okay, well we don’t really have corn syrup in Australia so do you think glucose would work well?
Michelle, this link to something David Lebovitz wrote might clear up any questions you have. http://www.davidlebovitz.com/2009/01/whhttp://y-and-when-to-use-or-not-use-c/
Regars Susan
Apologies, I meant Mariam!!
try this link:
http://www.davidlebovitz.com/2009/01/why-and-when-to-use-or-not-use-c/
This looks Dangerously Delicious! I totally want to make it!