Peanut Butter Fudge

Photo by: K. Henriques

It is really the Christmas season without fudge? It wasn’t in our house growing up! Peanut butter and maple seemed to be the most common around our house at kids and anytime dad makes fudge now we all get excited. I remember dad having issues when he’d make chocolate fudge but apparently it’s a bit of an art form. It seems like it would be easy – it’s only six ingredients; but apparently not. The picture above is the version my dad made with me watching; you’ll see a photo of my version below.


3 cups sugar

2 Tablespoons Karo syrup

1 cup evaporated milk

1/2 cup peanut butter

2 Tablespoons butter

1 teaspoon vanilla extract


First, grease a 9×13 pan and set it aside. Then boil the sugar, Karo syrup, and milk to soft boil stage (240 degrees). I’d recommend using a candy thermometer so you’re not trying to hold a thermometer and stir at the same time. This will take a while and you’re going to be very tired of stirring, but keep going. I think my heat was too high when I made my version because it was very grainy and oftentimes this is because the sugar doesn’t have enough time to really melt into the milk/syrup.

Once the mixture reaches soft boil stage take it off heat and add the butter and peanut butter. We only had a natural peanut butter in the house and I think using it was also a mistake because it didn’t seem to mix very well. Beat everything together until it begins to thicken, which is usually about four minutes. Quickly pour the mixture into a greased pan and let it cool.

Here’s a photo of my finished product and as you can see it’s super grainy and not nearly as smooth looking at what my dad made. As I mentioned, be sure to keep your heat around medium to avoid bringing the mixture to a boil too quickly and I think this should solve the problem. I did finally get all of the natural peanut butter mixed in but I’d still recommend just using normal creamy peanut butter to make things easier.

Baking Ease7
Time Spent8

Recipe Used: Family Recipe

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