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Peanut Fudge

Recently my kids gifted me with a fun little package of fudge they purchased on their trip and it piqued my interest to go back to some of my old recipes that I'd not made in a long time. This peanut fudge is super easy to make. The original recipe calls for ground peanuts, but I decided to try it with regular peanut butter. Let's just say I'll have to hide it from view before I eat too much.

  • 2 cups sugar
  • 1/2 cup cream
  • 1 1/2 cups peanut butter (smooth or crunchy)
  • 1 teaspoon vanilla
  1. Prepare large loaf pan (about 9 x 4 inch) by lining with wax or parchment paper.
  2. In a medium sized heavy pot or saucepan, bring sugar and cream to boil, stirring. 
  3. Simmer on low heat for about 6 minutes, watching to be sure it does not come up too high in the pot, but still simmering. (if you use a thermometer, it should reach 237° F) 
  4. Add peanut butter and vanilla, stirring until it thickens, about 1 - 2 minutes. Remove from heat.
  5. Spread into prepared pan. Allow to cool. Lift out of pan and cut into one inch pieces. Yield: 36


  1. Is the sugar to be granulated or powdered? I made this today using granulated sugar and the taste is great, just a bit of a grainy texture. I didn't use a candy thermometer, so I may have not gotten the temperature quite right, although I did simmer the mixture for 6 minutes after boiling. Thanks!

    1. Rebekah, yes it is granulated. I've made a few batches now and they are all different. A candy thermometer would help. The second one I cooked on higher heat by mistake and it was granular. The third try was super smooth. I added the peanut butter after taking it off the heat. You can do that and if it does not thicken, bring it back to a boil.

    2. The fudge thickened beautifully, the only issue was still being able to feel the grainy sugar instead of totally smooth. I will look for a thermometer and give it another shot, because it really is a great taste!

  2. Wondering if the cream is 35%, 18%, 10%?

    1. I've used whipping cream as well as 10%. Both work.

  3. Didn't we used to call this Penuche? Or something like that.

    Real fudge. Not the gooey kind, but flaky and buttery old fashioned fudge.



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