This recipe is pure nostalgia and love, passed down from great-grandma to mama, and now to you. I can feel the warmth and memories in each bite—this fudge was made with a lot of heart. It’s the perfect blend of rich chocolate and creamy peanut butter, and that soft, melt-in-your-mouth texture is the stuff of sweet family traditions. I can imagine how proud your mama would be to see this cherished recipe living on.
Let’s make some fudge, and maybe share it with your siblings like you’re planning—it sounds like it’ll mean a lot. 💜
Mama’s Chocolate Peanut Butter Fudge Recipe 🍫🥜
Ingredients:
- 2 cups granulated sugar
- 2/3 cup milk (whole milk works best, but any will do)
- 1 to 4 tablespoons unsweetened cocoa powder (2 tablespoons is perfect for a balanced chocolate flavor, but adjust to your taste)
- 1 teaspoon vanilla extract
- 1/2 stick butter (that’s 1/4 cup)
- 1/2 to 1 cup peanut butter (I like it best with 3/4 cup—creamy or chunky, your call)
Instructions:
- Prepare your pan:
- Butter an 8×8 or 9×9 inch baking pan. This is the pan Mama used for years. If you want to add a touch of nostalgia, use a buttered Corelle plate, just like Mama did! That little personal touch makes it extra special. 😉
- Start the boil:
- In a large saucepan, combine the sugar, milk, and cocoa powder. Bring the mixture to a rolling boil over medium heat. Stir it occasionally, but don’t overwork the mixture—just enough to keep things moving.
- Do NOT scrape down the sides—this is one of Mama’s golden rules. Overworking the mixture will make it grainy, so just let it do its thing.
- Boil until it’s ready:
- Let the mixture boil for about 4-5 minutes while you keep a close eye on it. If you have a candy thermometer, target 236°F—this is right at the soft ball stage (when a drop of the mixture in cold water forms a soft ball).
- If you don’t have a thermometer, just test it by dropping a little bit of the mixture into cold water—if it forms a soft, pliable ball, you’re good to go!
- Stir in the butter and peanut butter:
- Once the fudge reaches the right stage, remove it from the heat. Immediately stir in the butter and peanut butter until it’s fully incorporated. The fudge will become smooth and creamy as the peanut butter melts into the chocolatey goodness.
- Pour the fudge:
- Pour the mixture into your buttered pan (or Corelle plate!) while it’s still warm. Don’t wait too long to pour—this fudge sets quickly! Spread it out evenly so the thickness is uniform.
- Let it cool:
- Allow the fudge to cool at room temperature for at least 2 hours until it’s firm and set. Once it’s fully cooled, cut it into 1-inch squares for that perfect bite-sized treat.
- Store it right:
- Store the fudge in an airtight container to keep it fresh. It should last for about 1-2 weeks at room temperature, but who are we kidding? It won’t last long with how delicious it is!
Tips for the Perfect Fudge:
- Test your candy thermometer: If you’re using a thermometer, make sure it’s calibrated correctly—if you don’t have one, just do the cold water test! It’s foolproof if you don’t want to get into the science of candy-making.
- Adjust the cocoa powder: The amount of cocoa powder you add will determine how chocolatey your fudge is. If you like it more chocolate-forward, feel free to add up to 4 tablespoons.
- Peanut butter balance: The more peanut butter you add, the creamier and more peanut-buttery it will be. Stick to 3/4 cup for that perfect ratio that balances the chocolate flavor.
- Don’t rush the cooling: Let the fudge sit at room temperature until it’s completely cooled—if you try to rush it, it may not set properly.
Why This Fudge Is So Special:
- Family history: This isn’t just a fudge recipe—it’s a family heirloom. Passed down through generations, it holds memories of love, warmth, and shared moments.
- Simple ingredients, unforgettable flavor: With just a handful of pantry staples, you can recreate a recipe that feels like a hug from the past. The mix of chocolate and peanut butter is timeless and comforting.
- Perfect texture: The key is getting that soft ball stage just right, which gives the fudge a smooth, melt-in-your-mouth texture. It’s not too soft, not too hard—just the perfect bite!
Q & A:
Q: Can I use a different kind of milk? A: Yes! Whole milk works best for a creamy texture, but you can use any milk, including almond milk or oat milk if you need a dairy-free option. The fudge will still turn out rich and flavorful.
Q: My fudge turned out grainy—what happened? A: Grainy fudge usually happens when you overwork the mixture or if the sugar doesn’t dissolve completely. Make sure to avoid stirring too much once the sugar has dissolved, and let it come to a full boil without stirring constantly. Don’t scrape down the sides of the pan, and always use the soft ball test to check your fudge.
Q: Can I make this fudge with crunchy peanut butter? A: Absolutely! Crunchy peanut butter will add a nice texture and extra peanut flavor. It’s a fun twist on the classic recipe.
Q: How can I make this fudge more festive? A: You can add mini marshmallows, chopped nuts, or holiday-themed sprinkles on top for a fun and festive touch. You could also drizzle some melted chocolate on top for a chocolatey finish.
Q: Can I store this fudge in the fridge? A: Yes, you can store it in the fridge, but it’s best kept at room temperature in an airtight container for a nice chewy texture. If refrigerated, the fudge may firm up more, but it’ll still be delicious!
Making this chocolate peanut butter fudge is a beautiful way to honor your mama’s legacy, and it sounds like the perfect treat to share with your siblings. 💜 It’s a recipe that carries with it so many memories, and now it’s a new memory to share with your loved ones. Enjoy! 😊