Old Fashioned Chocolate Peanut Butter Fudge
Even though Grandma’s Old Fashioned Fudge is one of my all time favorites, I just can’t resist tinkering and trying out new riffs on an old favorite. Depending on my mood, this particular variation can sometimes edge out the original for the top spot. It first made its appearance on my holiday goodie trays a couple years after I had successfully mastered the original recipe. Chocolate and peanut butter is such a classic pairing that it was a no-brainer to try and modify the old fashioned fudge to incorporate peanut butter. I really could not be happier with the result. For anyone that is familiar with no-bake chocolate peanut butter cookies, you will instantly recognize the flavor profile of this fudge – it tastes exactly like those cookies, without the oats.
This recipe has actually gone through several iterations before arriving where it is today. I wouldn’t say any of the earlier iterations were unsuccessful, per se, but they just weren’t quite where I wanted the recipe to be in terms of texture and/or balance of flavors.
Here are the key differences between my version of Grandma’s Old Fashioned Fudge and the chocolate peanut butter variation:
- First, I returned to a lighter, less dark/robust cocoa powder. I think that the lighter cocoa both pairs better with peanut butter and allows the peanut butter flavor to come through more clearly.
- Next, I reduced the cocoa powder back to 1/4 cup allowing me to add in a tablespoon of peanut butter powder instead.
- Peanut butter, despite its fat/oil content, can often have a drying effect on things. To help counter balance that, I increased the butter to 3 tablespoons.
- I omitted the espresso powder that I had added in the original recipe. The goal here is not to enhance the chocolate flavor, but to try to balance the chocolate and peanut butter flavors.
- I added 2 tablespoons of creamy peanut butter after the cooking is complete (at the same time as the vanilla). This ensures that the very little water content that exists in peanut butter is not cooked out, helping to avoid a dry or crumbly texture.
- Finally, I topped the whole thing off with a drizzle of peanut butter and powdered sugar. This helps visually distinguish the peanut butter variation from the original on the goodie trays as well as adding a bit more punch to the peanut butter flavor. The powdered sugar adds a little bit of structure/body and slight sweetness to the peanut butter. When I tried simply drizzling softened peanut butter on the fudge, it did not hold distinct lines/patterns, the color did not pop as clearly against the chocolate and it added too much of a salty/savory note.
As with the original recipe, you will want to use a good candy thermometer to make this fudge. If you prefer thicker fudge, as I do, you may also want to use a 8″ x 4″ loaf pan instead of the 8″ x 8″ pan specified in the recipe (or double the recipe).
Old Fashioned Chocolate Peanut Butter Fudge
Equipment
- pan (8" x 8")
- saucepan (medium to large)
- whisk
- thermometer
- wooden spoon (or heat safe spatula)
- measuring cups (or kitchen scale)
- measuring spoons
- Bowl (small, microwave safe)
Ingredients
Fudge:
- 2 cup sugar
- ¼ cup cocoa powder
- 1 tablespoon peanut butter powder
- ¼ teaspoon salt
- ½ cup milk
- ½ cup cream
- 3 tablespoon butter
- 1 tablespoon corn syrup
- 2 tablespoon peanut butter creamy
- 1 teaspoon vanilla
Peanut Butter Drizzle
- 2 tablespoon peanut butter creamy
- 1 tablespoon powdered sugar
Instructions
- Butter an 8×8 pan (or line with non-stick foil or parchment).
To make the fudge:
- Whisk together sugar, cocoa, peanut butter powder and salt in a medium to large saucepan.2 cup sugar, ¼ cup cocoa powder, 1 tablespoon peanut butter powder, ¼ teaspoon salt
- Add cream and milk a little at a time, stirring to make a paste.½ cup milk, ½ cup cream
- Add the corn syrup and butter.3 tablespoon butter, 1 tablespoon corn syrup
- Place over medium heat and stir with a wooden spoon (or thermometer spatula) until boiling.
- Continue to cook, stirring frequently, until soft ball stage (235° – 240° F).
- Remove from heat, add vanilla and stir vigorously until creamy. The gloss or color or the mixture will change becoming lighter and more matte just before it is creamy. The temperature will drop to between 180° – 190° F, but the mixture should still be pourable.1 teaspoon vanilla, 2 tablespoon peanut butter
- Pour into pan (spread to corners if necessary).
To make the drizzle:
- Melt the peanut butter in a small microwave safe bowl, stir in the powdered sugar until smooth. Drizzle over the surface of the fudge.2 tablespoon peanut butter, 1 tablespoon powdered sugar
- Drizzle over the surface of the partially set fudge.
- Do not cool completely before cutting; the fudge should still be warm and slightly soft when you cut it into squares (~1 inch). Let it cool completely before storing in an air tight container.
Nutrition
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