Remember those sweet moments when Grandma would pull out a tin of her famous peanut butter fudge? The kind that was so creamy, so rich, and so perfectly balanced between sweet and nutty? Well, today we’re bringing that magic back to life. This old-fashioned peanut butter fudge recipe is simple, foolproof, and absolutely irresistible.

I still remember sneaking pieces of my grandma’s fudge from the kitchen counter as a kid. It was always soft, never grainy, and had just the right amount of peanut butter flavor. Turns out, the secret isn’t complicated—it’s all about using quality ingredients and following a few key steps. Let’s recreate that same magic together!

Why You’ll Love This Grandma’s Old-Fashioned Peanut Butter Fudge Recipe

This fudge is more than just a dessert—it’s a trip down memory lane. Here’s why you’ll adore it:

Simple Ingredients: Just a handful of pantry staples like peanut butter, sugar, and evaporated milk.
No Fancy Tools Needed: All you need is a saucepan, a mixing bowl, and a square baking pan.
Perfect for Gifting: Wrap it up in cute tins or boxes, and it’s ready to share with friends and family.
Kid-Friendly: Kids love helping stir the peanut butter mixture and sprinkle toppings.
Customizable: Add chopped peanuts, chocolate drizzle, or even a sprinkle of sea salt for extra flair.

How to Make It

This old-fashioned peanut butter fudge comes together in just a few simple steps, and the process is as easy as it gets. To start, we’ll make a rich, creamy base on the stovetop by combining sugar, evaporated milk, and butter in a saucepan. The key here is to bring the mixture to a rolling boil, stirring constantly to prevent burning.

Once it reaches a boil, let it cook for a few minutes to thicken slightly—this step ensures the fudge sets properly without becoming grainy.

If you’re using a candy thermometer, aim for the soft-ball stage (235°F–240°F), but don’t worry if you’re not; the texture will still turn out beautifully as long as you follow the timing.

Once the sugar mixture is ready, remove it from the heat and stir in creamy peanut butter, marshmallow fluff, and vanilla extract.

This is where the magic happens—the peanut butter adds that signature nutty flavor, while the marshmallow fluff gives the fudge its soft, velvety texture. Stir everything together until smooth and fully combined, then pour the mixture into a lined square baking pan.

Smooth it out with a spatula, and if you’re feeling fancy, sprinkle some chopped peanuts or drizzle melted chocolate on top for decoration.

Let the fudge cool and set at room temperature or in the fridge, then slice it into squares.

Each piece will be rich, creamy, and oh-so-satisfying—a true taste of nostalgia.

Make Ahead Method

If you’re someone who loves being prepared (and let’s face it, life is so much easier when you are), this peanut butter fudge is a dream come true for make-ahead baking. Here’s how you can plan ahead and save yourself some time:

Prepare the Fudge Base in Advance: One of the best things about this recipe is that you can make the fudge mixture a day ahead of time and store it in the fridge. Simply follow the recipe up to the point where you’ve combined all the ingredients in the saucepan, then transfer the warm mixture to an airtight container and refrigerate it overnight. The next day, gently reheat the mixture on the stovetop over low heat, stirring constantly until smooth again, then pour it into the pan and let it set as usual. This method is perfect if you’re short on time but still want fresh fudge ready to slice and serve.

Freeze for Long-Term Storage: If you’re baking for the future, this fudge freezes beautifully. Once the fudge has set and cooled completely, cut it into squares and wrap each piece individually in plastic wrap or parchment paper. Place the wrapped pieces in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. The fudge will stay fresh in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw the pieces at room temperature for about 30 minutes, and they’ll taste as good as new. This is especially handy during the holiday season when you’re prepping gifts or stocking up on treats.

Batch Prep for Holidays or Events: If you’re hosting a party, attending a potluck, or just love having homemade treats on hand, double or triple the recipe and freeze individual portions. This way, you’ll always have a stash of fudge ready to gift or serve at a moment’s notice. Plus, frozen fudge makes a thoughtful and unexpected gift—just wrap it in festive packaging, and it’s ready to go!

This make-ahead method is especially handy during busy seasons like the holidays or when you’re preparing for a big event. It allows you to break the process into manageable steps without sacrificing flavor or quality.

Pro Tips

Here are some insider tips to take your peanut butter fudge from great to absolutely outstanding:

Use Creamy Peanut Butter: For the smoothest texture, stick with a classic creamy peanut butter like Jif or Skippy. Natural peanut butter can separate and make the fudge too oily, which might affect the final texture. Save the natural stuff for snacking and opt for the smoother variety here.

Don’t Skip the Marshmallow Fluff: This ingredient is key to achieving that soft, melt-in-your-mouth texture. Don’t substitute it unless absolutely necessary. If you can’t find marshmallow fluff, you can use mini marshmallows instead—just melt them into the hot sugar mixture until smooth.

Cook to Soft-Ball Stage: If you want to be precise, use a candy thermometer to ensure the sugar mixture reaches the soft-ball stage (235°F–240°F). This ensures the fudge sets properly without becoming grainy. If you don’t have a thermometer, look for the mixture to thicken slightly and coat the back of a spoon. You can also test it by dropping a small amount into cold water—if it forms a soft ball, it’s ready.

Line Your Pan with Parchment Paper: This simple trick is a game-changer. Lining your square baking pan with parchment paper ensures the fudge lifts out easily after cooling, making slicing and serving a breeze. Leave a little overhang on the sides to use as “handles” when removing the fudge from the pan.

Chill Before Cutting: Patience is key when it comes to slicing this fudge neatly. After pouring the mixture into the pan, let it cool completely at room temperature or in the fridge for at least 2 hours. Chilling helps the fudge set evenly and prevents it from crumbling. Use a sharp knife and wipe it clean between cuts for professional-looking results.

Add Texture with Toppings: If you’re feeling adventurous, sprinkle chopped peanuts, pretzels, or even a drizzle of melted chocolate on top of the fudge before it sets. A tiny sprinkle of flaky sea salt adds a gourmet touch and balances the sweetness of the fudge.

Use a Heavy-Bottomed Saucepan: A heavy-bottomed saucepan ensures even heating and prevents burning. Stir constantly while the sugar mixture is cooking to avoid hot spots or scorching.

Let the Fudge Set Undisturbed: Once you’ve poured the mixture into the pan, resist the urge to touch or move it while it sets. Letting it cool undisturbed ensures a smooth, even texture.

Storage Options

Once you’ve made this fudge, you’ll want to store it properly to keep it fresh:

Room Temperature: Store the fudge in an airtight container at room temperature for up to 1 week. Separate layers with parchment paper to prevent sticking.
Refrigerator: If you live in a warm climate or want to extend its shelf life, store it in the fridge for up to 2 weeks.
Freezer: Wrap the fudge tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Tools For This Recipe

You don’t need any fancy gadgets to make this fudge, but having the right tools can make the process smoother:

Saucepan: A heavy-bottomed saucepan ensures even heating and prevents burning.
Candy Thermometer: Optional, but helpful if you want to monitor the temperature of the sugar mixture.
Mixing Bowls: You’ll need a couple of bowls—one for melting ingredients and one for stirring in the peanut butter and fluff.
Square Baking Pan: An 8×8-inch pan works perfectly for this recipe. Line it with parchment paper for easy removal.
Offset Spatula: This tool is great for smoothing the fudge evenly in the pan.

FAQs!

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter adds a fun texture to the fudge. Just keep in mind it might make the fudge a little less smooth.

Can I substitute the marshmallow fluff?

While marshmallow fluff is ideal for texture, you can substitute it with mini marshmallows. Melt them into the hot sugar mixture until smooth.

Do I have to chill the fudge before cutting?

Yes! Chilling helps the fudge set properly and makes slicing much easier.

Can I make this fudge vegan?

Yes! Use plant-based butter, dairy-free evaporated milk, and a vegan marshmallow fluff alternative.

How do I know when the sugar mixture is ready?

If you’re not using a candy thermometer, look for the mixture to thicken slightly and coat the back of a spoon. It should also form a soft ball when dropped into cold water.

Variations and Substitutions

Feel free to get creative with this fudge. Here are some ideas:

Add Chocolate Swirls: Drizzle melted chocolate over the top for a marbled effect.
Sprinkle Sea Salt: A tiny sprinkle of flaky sea salt on top adds a gourmet touch and balances the sweetness.
Fold in Mix-Ins: Stir in chopped peanuts, pretzels, or even mini chocolate chips for extra texture.
Make It Nut-Free: Swap the peanut butter with sunflower seed butter for a nut-free version.

Wrapping It Up: A Taste of Nostalgia

There’s something magical about Grandma’s Old-Fashioned Peanut Butter Fudge . It’s rich, creamy, and packed with nostalgia, making it the perfect treat for any occasion. Whether you’re gifting it, sharing it, or just indulging yourself, this fudge is sure to bring smiles to everyone who tries it.

Now it’s your turn! Whip up a batch of this fudge and let me know how it turned out in the comments below. Did you stick to the classic recipe, or did you try one of the variations? Share your thoughts—I’d love to hear from you!