I grew up with my mom making this Old-Fashioned Chocolate Peanut Butter Fudge. She used a recipe that called for either mini-marshmallows or marshmallow fluff. Nobody should be eating either one of those so I’m making the classic recipe with real ingredients. It’s so creamy and tastes like a Reese cup but even better.
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The History of Fudge
This classic fudge recipe was originally created in 1939 by Ruth Wakefield, who is also known for creating the chocolate chip cookie. This recipe has been passed through generations ever since then. They made it with marshmallow cream/fluff or mini marshmallows. I’m not a fan of the corn syrup and other artificial ingredients in either of those. Alternatively, you can make your own marshmallows.
Ingredients
Semi-Chocolate Chips (I used organic)
Organic Peanut Butter (creamy)
Grass-Fed Butter
Sweetened Condensed Milk (I used organic)
Pinch of Salt
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Directions
- Combine the chocolate chips, 3/4 of the sweetened condensed milk, 1 tsp of the vanilla, salt and butter in a saucepan. Turn the heat to medium-low. Using a wooden spoon, stir frequently until the chocolate is melted. It should be nice and creamy. Add the vanilla and stir. Turn the heat off.
- Pour the chocolate mixture into a wax paper lined 8×8 pan, spreading evenly. Allow to sit.
- Next, combine the peanut butter, rest of the sweetened condensed milk and salt into a different saucepan. Heat on medium-low, stirring frequently, until nice and creamy. Add the remaining vanilla and stir.
- Spread the peanut butter mixture on top of the chocolate.
- Using a thin skewer or butter knife, start making swirls in the fudge. You are essentially combing the chocolate and peanut butter in a swirl pattern.
- Cover and refrigerate for a few hours until the fudge is hardened.
Tips
- Be sure not to allow the chocolate chips to burn. Going with lower heat and stirring frequently will allow this not to happen.
- It’s best to use an organic creamy peanut butter. Sometimes the natural ones can be a little gritty.
- Use binder clips to hold down the wax paper.
- If you want a thicker fudge, just double this recipe.
- Sprinkle chopped pecans on top prior to placing in the fridge.
Make Your Own Vanilla Extract
I always say that my homemade vanilla is my secret ingredient to all my baking. Ditch the fake stuff at the store and make your own. Make a big batch so you have it all year long or give it away as gifts.
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FAQ
- Can I use parchment paper to line the pan? Yes, you can. Just don’t use aluminum foil as it will stick to it.
- Can I microwave the chocolate and peanut butter mixtures? Using a glass bowl, melt each one separately f or 20-30 seconds, stir, and repeat until it’s all creamy. If it gets too thick, just add a little bit of coconut oil.
- Does this work well with cashew or almond butter? I haven’t personally tried it but I’m sure it will work as long as your nut butter is creamy.
Can Chocolate Peanut Butter Fudge Freeze?
Yes, it’s perfect to make ahead of time and have it ready for any drop in guests during the holidays or give away as gifts. It will stay fresh for 1-2 months in the freezer.
Items Used in This Recipe
Spatula – this is a five pack for variety
Organic Semi-Sweet Chocolate Chips
Gift Giving
Old-Fashioned Chocolate Peanut Butter Fudge is the perfect gift of nostalgia. I still remember my mom making this, as well as, my grandma. It’s so quick to make and I like to place the pieces in this stainless steel container and give them away as gifts. It holds two layers of the fudge. Just wrap it with a bow and place a card underneath. Your neighbors, family or co-workers will love it.
Old-Fashioned Chocolate Peanut Butter Fudge
Ingredients
Method
- Combine the chocolate chips, 3/4 of the sweetened condensed milk, 1 tsp of the vanilla, salt and butter in a saucepan. Turn the heat to medium-low. Using a wooden spoon, stir frequently until the chocolate is melted. It should be nice and creamy. Add the vanilla and stir. Turn the heat off.
- Pour the chocolate mixture into a wax paper lined 8×8 pan, spreading evenly. Allow to sit.
- Next, combine the peanut butter, rest of the sweetened condensed milk and salt into a different saucepan.Heat on medium-low, stirring frequently, until nice and creamy. Add the remaining vanilla and stir.
- Spread the peanut butter mixture on top of the chocolate.
- Using a thin skewer or butter knife, start making swirls in the fudge. You are essentially combing the chocolate and peanut butter in a swirl pattern.
- Cover and refrigerate for a few hours until the fudge is hardened.
Notes
- Be sure not to allow the chocolate chips to burn. Going with lower heat and stirring frequently will allow this not to happen.
- It’s best to use an organic creamy peanut butter. Sometimes the natural ones can be a little gritty.
- Use binder clips to hold down the wax paper.
- If you want a thicker fudge, just double this recipe.
I hope you enjoy making, eating or giving this old-fashioned classic chocolate peanut butter swirl fudge away. If you do make it, I’d love for you to share this recipe either on Pinterest or over on Instagram.
Wendy Lea Walker, NTP
Nutritional Therapy Practitioner
I’m Wendy. A wife, empty-nester mama, homemaker, homebaker, gardener and small-time farmer. I love sharing wisdom and mistakes I’ve learned along the way. Anyone can garden or homestead, no matter where you live. It’s a mindset. You just have to start somewhere. I believe food is medicine. Feed the body real whole foods and healing will begin.
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