One of my favorite recipes that was passed down to me by my grandmother is this one. I used to aid her in gathering the rhubarb.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 64 |
| Yield: | 64 small cubes |
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 sugar through a fine-mesh strainer into a large bowl.
- Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
- Spread mixture into an 8×8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
- Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.
- This technique will work with other nut butters, smooth or chunky, like almond or cashew.
- Use 1/4 teaspoon fine salt instead of kosher if desired.
Nutrition Facts
| Calories | 95 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 43 mg |
| Sugars | 8 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This is amazing. I make a lot of different flavors of fudge every year (14 this year!) and this fudge really stood out. It tastes like the inside of a Reese’s Peanut Butter Cup, but smoother. It was absolutely delicious, easy to make, set up beautifully, and once people had a taste, it quickly disappeared. I confess I did not wrap it in plastic wrap… I lined an 8×8 pan with parchment paper and did not cover the fudge as it cooled and firmed up. I don’t know if it would have made a big difference… this tasted so amazing that it’s hard to think it could have been better. I might try a 9×9 inch pan next time to make the cubes a little smaller, just so I can get more pieces of fudge out of one batch. Everyone says peanut butter fudge is hard to make… this one is simple and tastes amazing!
This came very close to my husband’s mother’s fudge. We both loved it and are going to make and give to our children as an extra Christmas gift!
Love this recipe!!
Easy to make and taste really good.we added some walnuts to the topping.
This is the fugde recipe I’ve been searching for, thank you! Finally someone gets the texture right. It’s just like the kind I ate as a child, not the totally gooey stuff I ended up with when I tried other recipes. Fudge needs to have some bite and a little crumbly goodness. This one is spot on and so easy too, not thermometer needed. Highly recommended!
Once again Chef John did not disappoint! Smooth, creamy and melts in your mouth! One of the best I’ve ever made.
I thought this recipe was great and so did two sets of guests who came over and tried it. I used JIF peanut butter and non-dairy butter, and it worked out fine. I like that the recipe makes a lot of pieces of fudge, because I can give away samples to friends and neighbors. It is simple to make and doesn’t take much prep time (I don’t count the refrigerator time).
This is what you think about when you think about Peanut Butter Fudge. It was also easy to make. Now, while I did not think this was an issue, the fam said it was too sweet. I’ll take one for the team and say they are wrong…or maybe not. We gave some to the neighbors and have never heard back. I still think it’s the best recipe out there.
Great recipe! I love that you don’t need to cook to “soft ball” stage or use a candy thermometer. So easy! And tastes SO good!
It was super great. I found that cutting them into even smaller piece was good, as the fudge was richer than Andrew Carnegie.
Fast and easy recipe that turns out delicious!
I made this is Christmas and it turned out perfect. My mom said it was just as good as my grandma’s and that is a great compliment. Delicious! Exactly what you want when you’re making peanut butter fudge.
Super smooth! I made it for my hubby and he requested I keep the recipe for next Christmas!
All who tasted… raved!!
I used this recipe to make a 2-layer chocolate-peanut butter fudge for the holidays. The bottom layer was made using the Original Fantasy Fudge recipe and the top layer was this one. It turned out very pretty and so delicious!
It was easy, but tastes more like sugar than peanut butter.
amazing
YUM, OK?!?
Made this two times during the holidays, it was a massive hit with my folks. Left it too long in the fridge the first time, the flavor was amazing but the texture wasn’t quite there. The second time I left it just the right time, and it was amazing, literally melting in our mouths.
I made it exactly like the recipe. It was just like mom’s! I made it for a party and everyone raved about it.
This stuff is the bomb! I followed the directions and it turned out perfect! Other recipes I looked at didn’t have as much peanut butter and that just didn’t make sense to me so I kept looking. This one is a winner!