Best 5 Old Fashioned Peanut Butter Chocolate Fudge Recipes

GRANDPA'S PEANUT BUTTER FUDGE

Steps:

• Mix brown and white sugar with the milk in large pot; bring mixture to a boil. Stir in peanut butter, reduce heat to medium, and bring the mixture back to boil (stirring constantly). Remove the pot from heat when a drop of the mixture forms a ball in a glass of cold water.
• Stir margarine and vanilla into the mixture; stir vigorously until the fudge hardens. (Always stir in same direction.) Pour fudge onto buttered plates or waxed paper. Let cool and cut into 1-inch pieces.

MOM'S HOMEMADE FUDGE

Steps:

• Lightly grease a 9x12 baking pan.
• Measure out all the ingredients before starting.
• Melt the butter in a large stock pot over medium heat.
• Add the sugar and evaporated milk, then stir to combine.
• Bring to a rolling boil for 8 minutes. When the temperature reaches 285-degrees F, remove it from the heat.
• Quickly add the vanilla extract, peanut butter, marshmallow fluff, and chocolate chips.
• Beat vigorously for 3 minutes.
• Pour the fudge into the prepared pan and let set for 1 hour until completely set and cooled before cutting.

PEANUT BUTTER CANDY (OLD FASHIONED FUDGE)

Steps:

• Set out a large and small microwave safe bowl. Set out an 8x8 inch baking dish and line it with parchment paper.
• For the peanut butter fudge, place the peanut butter, salted butter, vanilla extract in salt in the larger bowl. Microwave in one-minute increments, stirring in between, until the mixture is smooth and thin. Then stir in the powdered sugar a little at a time to form a smooth fudgy base.
• Move the peanut butter fudge mixture to the prepared pan. Press into an even layer. Use a butter knife to cut ridges/gashes in the top of the peanut butter fudge to create a swirly layer with the chocolate fudge.
• In the smaller bowl, combine the semisweet chocolate chips and butter. Microwave in one-minute increments, stirring in between, until the mixture is smooth. Stir in the powdered sugar and 1 teaspoon of milk. If the mixture is too thick to spread stir in a second teaspoon of milk.
• Pour the mixture over the top of the peanut butter fudge spread and press to work the chocolate fudge down into the crevices of the peanut butter fudge.
• Chill for at least 3 hours. Then lift the fudge out of the pan by the edges of the paper. Cut into 1-inch squares and place in an airtight container. Store at room temperature for up to two weeks.

OLD FASHIONED PEANUT BUTTER CHOCOLATE FUDGE

Steps:

• Combine sugar, cocoa, milk, salt and vanilla in saucepan.
• Mix well, bring to boil over low heat.
• Let boil until definite ball forms in cold water.
• Remove from heat.
• Add butter and peanut butter.
• Stir well, pour into pan, cut in squares. Cool.

CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Butter one 9x9 inch pan.
• Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
• Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.