If your looking for a peanut butter fudge recipe that has no powdered sugar, is full of peanut butter and is a boiled old-fashioned recipe, then look no further. I have the creamiest most delicious recipe that you are ever going to want to make from this day forward!
This is the best, old-fashioned, creamy recipe I have ever made and you can make it too!
There is no doubt that I am an old-fashioned girl. Especially when it comes to recipes. I grew up in the days where the best kind of homemade candy was the kind you stood over the stove and watched. None of this melt chocolate
My deep dark secret about fudge!
I never was the biggest fan of chocolate fudge. Sure, I liked my mom’s recipe she would make for us on Saturday nights and if that was the only flavor she made, of course, I would eat it!. But, I loved her peanut butter fudge, brown sugar fudge, or maple sugar candy recipe more.
My not so great love of chocolate is why in all my 11 plus years of blogging, you have never seen a recipe for plain old chocolate fudge! Sure, I have chocolate recipes here, but they certainly don’t dominate my blog. If you put toasted pecans, caramel, and bourbon with the fudge though, then I will definitely eat that! My recipe for Salted Chocolate Bourbon Praline Fudge recipe is a favorite mine and many of my friends!
There is a secret ingredient in this peanut butter fudge recipe that makes it spectacular. The first time I made this peanut butter fudge was when my boys were little. I never was the best candy maker but I always tried. With this recipe though, you don’t have to try too hard because it just “works”. All thanks to
What does Cream of Tartar do to your peanut butter fudge and why is it so secret?
I can’t really tell you why it is so secret. As a matter of fact, I don’t know why it is not an ingredient in every boiled fudge recipe. I can tell you, however, that cream of tartar is a very magic ingredient. It helps to break down the sucralose and you get a smooth, creamy, melt in your mouth fudge! No graininess in your fudge whatsoever!
This recipe also calls for a full cup of peanut butter. That’s a lot of peanut butter flavor! None of those waxy peanut butter chips and a lot of really good peanut butter. I also use nothing but the pure good stuff. Either all natural or reduced sugar peanut butter makes it onto my pantry shelf.
Why no powdered sugar?
Let’s talk a minute about powdered sugar. My childhood never saw a fudge recipe made with powdered sugar, also known as confectioner’s sugar. While there is nothing wrong with powdered sugar in fudge, plain and simple, it just is not my preference. I want the texture of a cooked fudge, also known as boiled. It’s all about the mouthfeel and texture to me. Some people may argue there is no difference but I beg to differ. There is a difference in texture and a difference in flavor to me!
Boiled fudge is harder to make and you have a good chance of failing if you’ve never made it before. Don’t let that comment deter you from trying though! It is totally worth it! If you haven’t read my tips on making boiled fudge, then be sure to check out my Nanny’s Brown Sugar Fudge Recipe where I share with you just how to be successful with homemade fudge making!
Be sure to Pin and Share The Best Creamy Peanut Butter Fudge Recipe!
If you have never bitten into a piece of homemade fudge that was creamy and melt in your mouth delicious, then I urge you to print out the recipe below and make it ASAP!
This Peanut Butter Fudge recipe is a sugar/milk solution boiled to soft ball stage, with butter, peanut butter and vanilla beaten in for the Best Creamy Peanut Butter Fudge you will ever make!
- 2 cups granulated sugar
- 2/3 cup half and half
- 1/4 tsp cream of tartar
- 4 tbsp salted butter
- 1 cup peanut butter
- 1 tsp vanilla
- In large saucepan over medium heat, combine sugar, half and half and cream of tartar.
- Bring to a boil and cook until syrup reaches the soft ball stage (234 on a candy thermometer).
- Remove from heat and cool about 5 minutes.
- Add butter, peanut butter, and vanilla. Beat until thick but still pourable.
- Pour into an 8x8 pan lined with foil or parchment paper.
- Let cool until completely set. Cut into 36 pieces.
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Serving Size:1 piece
Amount Per Serving: Calories: 107Total Fat: 6gSaturated Fat: 2gCarbohydrates: 13gFiber: 0gSugar: 12gProtein: 2g