Sunday, August 12, 2012

Grandma's Peanut Butter Fudge (Fo' Real, yo!)

So, today I had a major craving for peanut butter fudge... It could be because I'm homesick, or overworked, or missing my grandma... Or it could just be that I've had a craving for it ever since I sent Jessie the text with the "directions" in it... Either way, I needed a break from my school work today and decided to whip some up...

BTW, Jessie, for someone who doesn't like to do excess dishes, you sure made it complicated! Made properly, it is a one pot-one plate experience, with a few additional tools necessary for making the candy.

Directions will be given by picture, so pay attention :) No measurements were taken. This very much depends on proportions and current weather (humidity), etc...

Add sugar and cocoa powder to the pot and whisk to combine.

The sugar-cocoa mixture should look like this (I had to add more sugar to get to this stage)

Add just enough milk to moisten the sugar. I started with about a 1/4 c. and ended up using about a 1/3 c. (just eye-balling it)

Turn the heat to med-low and switch to a wooden spoon... As Jessie said - "Just keep stirring..."

Just starting to bubble a bit...

Getting nice and bubbly...

Really cooking now!
 It was at this stage that I tested the "done-ness" of the candy. I don't have a candy thermometer, so I tested it with cold water. (I didn't get a picture of this because it moves pretty fast). Pour some really cold water in a glass dish (mom used a small drinking glass, I use glass prep bowls). Drizzle some of the candy into the cold water. Stick your fingers in and manipulate the candy ball. It should form a nice ball, but still be pliable (soft-ball stage). If you cook it past this point, the fudge will be too tough to eat... Mine was in the perfect soft-ball stage, so I removed the pot from the heat. This is when you add the vanilla (it maximizes the vanilla flavor).

I also added a couple of heaping tablespoons of peanut butter to the pot and beat it with the wooden spoon to thoroughly incorporate the peanut butter (you can use smooth or chunky, your choice)... WARNING: It sets up REALLY fast so you better be prepared to dump it onto the greased plate as soon as it comes together... otherwise it will start cooling in the pot and it will take forever to get it out again...

Aaron took a picture while I was stirring... I know, not a very good one...

After it's been mixed... It should be the consistency of thick frosting...

Glob it onto a (greased) plate and press flat... Cut into squares while still warm to prevent breaking...
Let it cool and eat your fill!

My mom used to make this anytime one of us kids got sick. We'd take the (nasty) medicine she'd give us and then follow it up with a piece of peanut butter fudge... It made getting sick not so bad!

My grandmother is no longer alive, but anytime I visit my Auntie, she makes me peanut butter fudge. I'm usually not a great candy maker and the last few efforts of making peanut butter fudge were disastrous! My sugar constantly crystallized... it made for very gritty peanut butter fudge. But, it must be sufficiently humid out today because I had no problems with this batch... Yummy!


  1. Pshaw! I use my KitchenAid mixer every chance I get! BTW, when was the last time you had your shoulder rebuilt? Huh? Huh? Yeah! That's what I thought. Remind me to send you my fondue night recipes. OMG. Talk about one pot spectacular!

  2. If you want to use your Kitchenade mixer, I won't fault you for it, but you may want to change to the beater rather than the whisk and work it at a slower speed... It should be more the consistency of frosting than the little flecks of I-don't-know-what that you press-formed into fudge shape... just sayin'

  3. Tomorrow will be a do-over.... be prepared.

  4. Yeah, with ingredients so cheap, it's easy to make it multiple times. You might want to adjust the amount of peanut butter you add. I think I added a little too much to my batch and it looks dry and chaulky. I remember my aunt's batches to be softer and more moist.