So I have this whole pan of fudge promised to my bestie Kelsey, who just had a beautiful little boy. I was supposed to make it Monday while I was off work but I got a call saying ‘can you take me to the hospital?’ Of course! And the next day my newest nephew was born. Little Kyler came at 12:06 pm on December 10th, he weighed a whopping 7lbs 12oz. He comes home today and I can’t wait to meet my sweet little angel.
I have a feeling Kat is gonna be jealous of mommy holding another baby. And I will let everyone know how that goes. Hopefully, she doesn’t get mean about it.
So who has their tree up? We put ours up the Sunday after Thanksgiving, it’s a promise I’ve made to Billy. We don’t decorate for Christmas till after the turkey has had his day. I even finished my shopping yesterday with only one person left to shop for and stockings to stuff. Wrapping, on the other hand, is about halfway done and I hope to finish today if Kat lets me.
I learned this recipe from my Grandma Racene. I wrote it down on a little notepad with a Shih Tzu on it and still have that piece of paper to this day. I wanna say I was still in school when I got the recipe and was helping make fudge for a bake sale. If I’m wrong my grandma is welcome to correct me (love you!)
OK, who is ready to make some fudge? The full list of equipment and ingredients is in the recipe card below.
- Sugar, I used plain white granulated sugar. I thought about experimenting with brown sugar when I have more time to play with it.
- Milk, I’m not sure if you can use dairy substitutes but if anyone is successful in doing so let me know cause with Kat being lactose sensitive I’d love to make sure she can have this when she’s older.
- Unsalted Butter, the original recipe called for margarine but I haven’t used that stuff in years and figured real butter would work just fine.
- Marshmallow creme also called marshmallow fluff. They were out of the generic but it’s sold as jet puffed in the name brand.
- Peanut Butter, the star of the show. I like it either creamy or crunchy but I remember Grandma always had to make two separate batches because my Uncle Ron is picky haha!
- Vanilla extract, try your own!
Place the sugar, milk, and butter (I grated the butter to help it melt faster) in a medium saucepan. Bring it to a rolling boil then turn the heat down to medium and cook for 12-15 minutes or until it reaches the softball stage (234-240 degrees on a candy thermometer).
When it has reached the softball stage, remove from the heat and add the peanut butter, creme, and vanilla. Whip it into submission, it’ll be a lovely light tan almost toffee color, actually about the color I like my coffee after adding creamer.
Once fully incorporated, pour into a greased 9-inch square pan (mine was out on loan so I used a small rectangular pan). Let it cool completely before cutting into squares. I let mine come to room temp then refrigerated it to make cutting easier.
In the fridge, in an airtight container, this should last about two weeks if it isn’t all eaten up by then.
Grandma’s Peanut Butter Fudge
- Medium-sized pot
- Candy Thermometer, if you have one
- Rubber Spatula
- 9 Inch Square Pan
- 2 cups Sugar
- 1 cup Milk
- 1 stick Unsalted Butter
- 1 jar Marshmallow Creme
- 12 oz Peanut Butter chunky or smooth
- 1 tsp Vanilla
- Combine sugar, milk, and butter in a medium-sized pot and bring to a rolling boil.
- Cook rapidly for 12-15 minutes over medium heat or until it reaches the softball stage (234°-240°). Make sure you still this constantly as it scorches easily.
- Once it has reached the softball stage, remove from the heat and add the creme, peanut butter, and vanilla. Beat until well blended.
- Pour into a well-greased 9-inch square pan, use a rubber spatula to get all of the fudge from the pan and spread it smooth.
- Let cool, then cut into squares.