The ultimate comfort dish is this wonderful homemade chicken noodle soup! It is easy to prepare in your Instant Pot® because it only requires a few simple ingredients.
| Servings: | 36 |
| Yield: | 36 1-inch squares |
Ingredients
- 2 cups brown sugar
- 2 cups white sugar
- 1 cup milk
- 1 ½ cups creamy peanut butter
- 1 tablespoon margarine
- 1 ¼ teaspoons vanilla extract
Instructions
- Mix brown and white sugar with the milk in large pot; bring mixture to a boil. Stir in peanut butter, reduce heat to medium, and bring the mixture back to boil (stirring constantly). Remove the pot from heat when a drop of the mixture forms a ball in a glass of cold water.
- Stir margarine and vanilla into the mixture; stir vigorously until the fudge hardens. (Always stir in same direction.) Pour fudge onto buttered plates or waxed paper. Let cool and cut into 1-inch pieces.
Nutrition Facts
| Calories | 159 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 59 mg |
| Sugars | 24 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I have used this same recipe for at least a half dozen years. It is in all of my holiday gift packages…and year round no occasion occasions. I had one batch turn gritty although it set fine. I switched pans from stainless steel to a steel with copper bottom. It has been perfectly smooth and set every time. I am not a fan of fluff fudge either.
I didn’t think this would turn out right because after boiling for 8 minutes the mixture was of a thin liquid, but I added an extra tablespoon of peanut butter and BBC an extra 7 oz jar of marshmallow cream. I then stirred it for a couple of minutes and poured it into my pan and let it set up in the fridge over night. It set up perfectly. It cut beautifully .
Just made this yesterday. I really, really wanted to like this recipe, actually am considering selling PB fudge as a side hustle, already had a simple, decent recipe and wanted to try some alternatives. I chose this recipe because it had much less butter, brown sugar, and milk. Been thinking about this recipe for a week now, one of those where you read it, and say to yourself “this could be really good”. It was not. While edible and sweet… it barely tastes like peanut. Mine came out like a gritty sludge, I remember it was crystallizing in the pot as it was boiling… and I was worried that I hadn’t boiled it enough. I had some today, and it almost made me cry, thinking of the ingredients and time I wasted making it. We’ve eaten about 3-4 pieces, and I am pretty sure I’m just going to throw the rest away. I really hate to waste food, but this was … a waste.
I’ve recently gotten back into cooking and am trying to find recipes that are like the ones my mom used. This is the closest I’ve seen so far. Thank you for sharing.
It was delicious but it never set up. It remained creamy and never hard enough to cut.
Got in a hurry the first two times I made this. They were a little grainy. The third time I got to true soft ball using 137 degF and all was great. Very very good recipe.
I decided I wanted to make fudge as Christmas gifts this year but wanted to find a recipe that was like what my dad & aunt made when i was a kid. all i remembered was that it had brown & white sugar no marshmellow anything in it and they poured it into buttered platters. So i googled peanut better fudge and looked at every recipe after reading the ingredients of this recipe and reading the instructions it came back to me thay they would also drop some fudge into a glass of water so i decided i would try this recipe out
Looks really good!
Made as directed several years at Christmas. Always turns out perfect.
Tastes great from what I tasted out of the pot. I hope it sets properly! Added the peanut butter, butter and vanilla after cooking sugar and milk to soft ball.
So, I just tried this. I have a disability and cannot vigorously mix it though, so I’m basically playing Peanut Butter Fudge roulette right now. Plus, this is my first time making fudge and I do not have a candy thermometer. I’m living on the edge right now. LOL I mean, if it doesn’t harden up, I suppose we will just have Peanut Butter Fudge soup. That sounds good, too. LOL
First time fudge maker here and no candy thermometer. I read some reviews prior to making this fudge and cut the recipe in half so I didn’t waste a bunch if it didn’t turn out. I brought the sugars and milk to a boil and turned to medium and follow the directions, using a cold cup of water. As soon as the mixture turned to a ball when dropped in water I put it in my mixer and added the PB- mixed in completely then added butter and vanilla right away. On the lowest setting I mixed for about 6 minutes until the fudge started to thicken. Came out great, nice and tender fudge like you want and peanut buttery goodness. Can’t wait to share and make for the holidays or any occasion honestly! So good!
Excellent! I’m new to fudge making and was looking for a peanut butter fudge that would replicate the delicious fudge my mom made over 60 years ago. Even though the texture of this one isn’t the same as I remembered, I wasn’t disappointed in the outcome. It’s delicious, and easy to make. I was looking for a hard, dry texture and “Grandpa’s” is smooth and creamy. I read through the reviews before starting and didn’t add the peanut butter until after the sugar mixture had reached 234°. I stirred a pinch of salt and 1/4 tsp of maple extract in with the peanut butter. The salt cuts through some of the sweetness. A half recipe made the right amount of fudge for an 8″ pie plate.
Awesome recipe! It came out perfect! ??????
The flavor is awesome, and I followed the advice in some of the comments to add the peanut butter after taking the mixture off the heat, however, it was dry and crumbly. After a bit of research, I discovered that this recipe did not explain that you have to allow the mix to cook to 110F before the vigorous stirring. This helps to prevent crystallization. Corn syrup could also help, but I don’t know how that would affect the flavor
This makes a good peanut butter fudge and it’s easy enough to make. I used an instant read thermometer to make sure the temperature was between 232 and 235 degrees. I also took the advice of other reviewers and used my Kitchen Aid to stir it after removing it from the heat. You don’t want to stir it until it gets hard, as it says in the directions. You just need to stir it until it is cooler and begins to thicken. Otherwise it will begin to get lumpy. It’s nice to have a recipe that doesn’t rely on marshmallow fluff.
When I made this it turned out really gritty, I am pretty sure I did something wrong though. It was my first time making this. Could someone help me out? It also never cooled right, its still super sticky. It looks nothing like the pictures, but when making it the steps looked very similar to the video. Everything looked right. It was a mistake on my end, I just cannot figure out where I messed up.
i substituted milk for water, and i didnt measure the peanut butter too well, i also didnt use vanilla extract, but it looks great!
super easy and makes great tasting fudge!
My father in law loves peanut butter fudge and buys it everywhere, but it’s never peanut buttery enough for him. He’s told us about the wonderful fudge his grandmother used to make so I decided I’d try this one. HE LOVES IT! I have made it several times and I typically add extra peanut butter for him.
Just finished pouring onto plate. Looks nice. My concern is that I wasn’t sure how hard it was suppose to get Before I poured onto plate. I couldn’t stir any longer because it was so thick so I poured. I’ve never made fudge before so we will see. Batter tasted yummy for sure though.