Grandma’s Chocolate Peanut Butter Fudge {VIDEO}

Grandma’s old-fashioned Chocolate Peanut Butter Fudge is incredibly creamy, smooth, and delicious. If you like buckeye candy (aka peanut butter balls), you are going to love this easy fudge recipe.

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Homemade Chocolate Peanut Butter Fudge

Homemade fudge was my Grandma’s claim to fame.  She was a pretty darn good cook and baker, but the one thing I remember most about her was her fudge.

She would make it every Christmas when I was growing up, a few batches of chocolate and a few batches of peanut butter to hand out as gifts and serve to family.

I think that most of us can agree that chocolate and peanut butter is the perfect pairing. So when I make this no-fail fudge recipe I like to combine the two flavors, I’m a rebel like that…….or maybe it just feels less guilty than eating two pieces to have a taste of each. The best part of combining the two, the peanut butter fudge will have a bit of a creamier consistency than the chocolate, making the two together a delicious, experience.

This chocolate peanut butter fudge is creamy, smooth, and delicious. It’s super easy to adapt to your preferences, you can easily add nuts or change the flavor of chips you use. (see my notes and recipe at the end of this post)

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How To Make Old-Fashioned Chocolate Peanut Butter Fudge

It’s really easy to make Chocolate Peanut Butter Fudge, grab an apron, and let’s get started.

(full printable recipe at the end of this post)

Supplies Needed

• 9 x 13-inch pan -I prefer one with a lid, so you can store the fudge in the same pan
• large saucepan
• medium/small saucepan or glass bowl
• candy thermometer – optional, but it will be easier to get the right consistency with a thermometer (see notes below)
• spatula

Ingredients Needed

• granulated sugar
• butter
• evaporated milk
• vanilla extract
• marshmallow creme  (marshmallow creme and marshmallow fluff are the same thing)
• chocolate chips – use good quality if you can.
• peanut butter

Fudge Directions 

1. Grease a 9×13-inch pan and set aside.
2. Using a large saucepan combine sugar, butter, and milk and cook over medium-high heat until the mixture comes to a boil, stirring frequently with a rubber spatula. Continue stirring and boil for about 5-10 minutes on medium heat or until a candy thermometer reaches 234 degrees F. Next you will want to remove the pan from the heat and add vanilla extract and marshmallow creme and beat with a rubber spatula until well blended.
3. Working quickly, pour 1/2 the mixture into another saucepan (or glass bowl) and add peanut butter to one pan, and chocolate chips to the other. Mix each until well blended.
4. Pour the chocolate fudge into the prepared pan and spread evenly. Then carefully spread peanut butter fudge evenly over the top of the chocolate layer.
5. Let the chocolate peanut butter fudge cool completely at room temperature for at least 4 hours before cutting into squares.
6. Store the homemade fudge in an airtight container on the counter for up to one week or in the refrigerator for up to two weeks.

NOTE: Fudge is best consumed at room temperature, so be sure to take it out of the fridge a few minutes before enjoying a piece.

Do I Need A Candy Thermometer To Make Fudge?

The short answer is NO you don’t need a candy thermometer to make fudge. BUT a candy thermometer (also known as a deep-fry thermometer) is the best way to make sure you don’t overcook or undercook your fudge.  They can be found in most grocery stores, big-box, and houseware stores. They are very affordable (usually under $20) and will help assure that you cook your fudge to the proper stage. When using a candy thermometer, clip it to the side of the pan and make sure the tip doesn’t hit the bottom of the pan. Read the temperature at eye level and once you remove the thermometer from the hot candy avoid running it under cold water right away, let it cool down for a bit.

Can You Freeze Fudge?

Yes!! To freeze homemade fudge; cut the fudge into the size pieces you want to freeze, and then wrap each piece with plastic wrap and then foil then place the wrapped pieces of fudge into a zip-top freezer bag and remove as much air as possible before storing it in the freezer. Let the fudge sit on the counter in its wrapping and plastic bag at room temperature until it has completely thawed.

Optional Ways to Make Grandma’s Fudge

You can make this fudge recipe, all peanut butter or all chocolate, just double the flavor you want to use, and eliminate the other.

You could also cook one full batch of chocolate, then make a batch of peanut butter and pour over chocolate. It will yield 2 pans of fudge but will be easier to work with since you won’t have to divide the fudge and work quickly to spread each one.

Another option would be to substitute with any flavor chips, such as butterscotch, mint even peanut butter chips instead of peanut butter.

Fudge For The Holidays

Of course, you can make chocolate peanut butter marshmallow fudge any time of year, but it’s always a must for the holidays.

Homemade fudge is so easy, making it ideal for gifting. Whether you hand out fudge for Christmas gifts or as an extra little treat along with another gift, it means so much to share a treat you made and love with others.

My favorite part of the holidays is all the baking.  My mom and I used to spend a full day or two baking every cookie we could think of, and we had to make sure we had everyone’s favorite.

My brother’s favorite was the chocolate peanut butter balls, mine was Russian Tea Cakes, Mom’s were good ole chocolate chip, and Dad’s…….well, Dad never met a cookie he didn’t like, but I think peanut butter cookies were one of his favorites.

As I grew older and had a family of my own, we discovered new favorites like Five Minute Fudge Wreath, but many of those old favorites have been passed down and are still made every year, including my grandma’s chocolate peanut butter fudge.

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UPDATED Nov 2020. We spiffed up this post with more info and better pictures! No changes to the original recipe. Originally shared Nov 2012.

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Chocolate Peanut Butter Fudge

Yield: about 50-60 2-inch pieces

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Print

Grandma's old-fashioned Chocolate Peanut Butter Fudge is incredibly creamy, smooth, and delicious. If you like buckeye candy (aka peanut butter balls), you are going to love this easy fudge recipe.

Ingredients

• 4½ cups sugar
• 1/2 cup butter (one stick)
• 2/3 cup evaporated milk
• 1 teaspoon vanilla
• 7 ounces marshmallow creme
• 8 ounces chocolate chips
• 1/2 cup peanut butter

Instructions

1. Grease a 13x9 inch pan.
2. Using a large saucepan combine sugar, butter, and milk and cook over medium-high heat until the mixture comes to a boil, stirring frequently with a rubber spatula. Continue stirring and boil for about 5-10 minutes on medium heat or until a candy thermometer reaches 234 degrees F.
3. Remove from heat and add vanilla and marshmallow creme and beat with a rubber spatula until well blended.
4. Working quickly, pour 1/2 the mixture into another saucepan (or glass bowl) and add peanut butter to one pan, and chocolate chips to the other. Mix each until well blended.
5. Pour the chocolate fudge into the prepared pan and spread evenly. Then carefully spread peanut butter fudge evenly over the top of the chocolate layer.
6. Let the fudge cool completely at room temperature for at least 4 hours before cutting into squares. 
7. Store the fudge in an airtight container on the counter for up to one week or in the refrigerator for up to two weeks.

Notes

• NOTE: The peanut butter fudge will have a bit of a creamier consistency than the chocolate, making the two together a delicious, experience.

• Fudge is best consumed at room temperature, so be sure to take it out of the fridge a few minutes before enjoying a piece. 

• To FREEZE FUDGE: Cut the fudge into the size pieces you want to freeze, and then wrap each piece with plastic wrap and then foil then place the wrapped pieces of fudge into a zip-top freezer bag and remove as much air as possible before storing it in the freezer. Let the fudge sit on the counter in its wrapping and plastic bag at room temperature until it has completely thawed.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Marshmallow Creme Spread
• 
  Candy Thermometer, with clip
• 
  Calphalon Tri-Ply Stainless Steel Cookware, Sauce Pan, 4 1/2-quart
• 
  Rubber Spatula
• 
   Non-Stick 9 x 13-Inch Pan
• 
  Glass Bowl Set 

Nutrition Information:

Yield: 60 Serving Size: 1
Amount Per Serving: Calories: 117Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 29mgCarbohydrates: 21gFiber: 0gSugar: 19gProtein: 1g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.

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