I do not like fudge. Too one note, usually dry and over the top sweet, it’s just not something I ever want to eat. I don’t even like the word fudge. It makes my stomach turn and my face sour just thinking about it. If I was super creative I would come up with a different word for this delicious little peanut butter morsel, but alas, I can not. So, fudge it is. Silky peanut butter fudge with a smooth salted chocolate ganache topping.
My grandma made peanut butter fudge every Christmas and my mom took over the tradition from her. She would make batch after batch and give large plates to everyone on her list. The peanut butter fudge tradition is now on it’s third generation.
Years ago, I asked Mom for the recipe. She gave me more of a chicken scratch grocery list than an actual recipe, but that was just her style and I am so thankful for what I have. I was able to decipher the code and have been making peanut butter fudge for the seven years since she passed away.
2 pounds light brown sugar, 6 Tablespoons granulated sugar, 2 Tablespoons butter, 1 cup milk, 2 teaspoons corn starch, 2 teaspoons vanilla extract, 40 ounce jar peanut butter (about 4 1/2 cups), 1 1/2 cups chocolate chips, 1/2 cup heavy cream, coarse flake sea salt
Add a candy thermometer (if you have one) and cook until mixture reaches the soft ball stage of 240 degrees Fahrenheit (116 Celsius).
Without a candy thermometer you can test the mix by placing a small drop in a glass of cold water. If it forms a ball that flattens in your hand, it is ready. Much more guesswork and testing is required without a thermometer but I made fudge for years without one.
Salted Chocolate Peanut Butter Fudge
Silky peanut butter fudge with smooth salted chocolate ganache topping.
peanut butter fudge
- 2 pounds light brown sugar
- 2 tbsp butter
- 6 tbsp sugar
- 1 cups milk
- 2 teasp cornstarch
- 2 teasp vanilla
- 1 jar smooth peanut butter 40 ounces
- 1 1/2 cups semi sweet chocolate chips
- 1/2 cup heavy cream
peanut butter fudge
Melt brown sugar, butter, sugar and milk in a saucepan over low heat.
Boil for 5 minutes over low heat (until reaches soft ball stage).
Stir in cornstarch.
Remove from heat.
Add vanilla and peanut butter and beat until well incorporated.
Pour into greased or parchment lined baking sheet.
Prepare chocolate ganache and pour over.
Top with sea salt.
Cool for at least 2 hours before cutting into desired sized fudge pieces.
Bring cream to simmer on the stovetop over medium heat.
Measure chocolate chips into a heat safe bowl
Pour hot cream over chocolate chips and let sit at least 5 minutes.
Stir until smooth and all the chocolate lumps disappear.
based on recipe from my mother, Rosie Hughes, that she learned from her mother, Darlene Revel, and made every year at Christmastime