This recipe for Homemade Peanut butter fudge is a contribution from one of our readers and fellow foodie, Brenda Grindheim.
Brenda began an email conversation with me when her craft group decided to make our Candy Coated Spoons . We have had several fun conversations about the spoons (See Benda’s version of the spoons in the post). We got to know each other a bit and became foodie cyber friends 🙂
Brenda is an Army veteran who lives near Portland Oregon. She’s a kitty cat lover, and food crafter. She enjoys making homemade foodie gifts for her friends and relatives. Thank you Brenda for your years of service to our country and your generous giving heart in sharing your amazing fudge recipe with us.
You will be seeing more recipes from Brenda. Stay Tuned!
Homemade fudge of any kind is not a tradition on my side of the family. However, My sister in law Linda always spoiled us terribly at Holidays with her goodie trays full of every wonderful thing…including fudge. But I had never made a batch of fudge in my life! To tell you the truth it intimidated me. So I took it as a challenge to try to create a good fudge out of Brenda’s recipe.
I have now made two batches of Brenda’s Homemade Peanut butter fudge in a week! We love this stuff! This peanut butter flavor is yummers!!
The soft ball stage and unreliable thermometers.
Since I had never made fudge…yeah there was a slight learning curve. My first batch, I carefully followed the directions and everything was going well until right at the end. My syrup got hot, looked great to me… and the thermometer told me is wasn’t done yet. So I kept going… way too long as I found out.
I took it off the stove and it went to powder. NOT kidding. I watched in horror as my fudge syrup, now off the stove, continued to change. It just literally went from a liquid to stiff mass, and then crumbled into powder. My treacherous, deceitful thermometer lied to me. I think it was actually at hard crack instead of soft ball stage.
I saved it. Sort of. I finished adding the peanut butter and butter and stirring it up. I added some extra butter and spread it in my pan. It was really tasty. Just dry and crumbly. So I tried again for our Thanksgiving party.
The second time, I got a glass of water and kept it next to the stove top. As I stirred I used the thermometer to test my theory. I was proved right. As the syrup cooked I occasionally added a drop of it to the glass of water. The soft ball stage in my cup came way earlier than my thermometer indicated. So check and calibrate your thermometer or just use a glass of water. When the syrup drops onto your cup and forms a ball take it off the stove!
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Homemade Peanut Butter Fudge Recipe:
BRENDA’S TIP– Before you begin the fudge, Set the jar of peanut butter in a smaller pan of hot water. Let it sit in the hot water until needed. This makes it easier to remove from jar when ready to add to hot mixture.
My TIP: Line your oiled pan with parchment over the bottom and up the sides with extra for hand holds.(watch video for a look at what I did) This gives you a very simple way to remove the fudge and void it getting impressions from your pan. You can see my first fudge batch was made without the parchment. It came out of the tinfoil pan easily but parchment would have eliminated the branding marks.
Can this fudge be made ahead? Yes. It will hold very well at fridge temps if well covered so no air can get to it.
Can this fudge be frozen? Yes. Freeze in an airtight container with parchment paper in between the layers in your container for easy removal.
DEFROSTING INSTRUCTIONS: Allow the fudge to COMPLETELY come to fridge temp before serving. If you take this fudge out of the freezer and serve it will sweat and be somewhat gummy (but it will takes good). After the fudge temperature is equalized the sweating will stop and your fudge texture will be fine for serving.
Serving Size: 1 cube of fudge
Amount Per Serving:Calories: 130
Recipe contributed By Brenda Grindheim