Old-fashioned Chocolate Peanut Butter Fudge Recipe

• Unsweetened cocoa powder – for a rich chocolate flavor and color.
• Peanut butter – smooth or chunky, depending on preference.
• Granulated sugar – creates the perfect sugary base.
• Butter – adds richness and helps with texture.
• Milk – gives the fudge a creamy, silky texture.

Highlights Of The Homemade Fudge

• No-Bake: This recipe doesn’t require baking, perfect for when your oven is full of holidays cookies and other treats! The fudge mixture comes together fairly quick on the stove top then just requires some chill time!
• Smooth & Creamy Texture: The cocoa powder, milk, butter, and peanut butter create a melt-in-your-mouth consistency. This fudge is made without canned sweetened condensed or evaporated milks.
• Perfect for Gifting: Cut the fudge into squares and package them for homemade gifts during the holidays or for special occasions. These can easily be stacked or packaged with other cookies and treats.
• Versatile: Feel free to mix in chopped nuts, whole Reese’s peanut butter cups, chopped chocolate, or drizzle white chocolate on top for added texture and flavor.

Old-fashioned Chocolate Peanut Butter Fudge Recipe

Make this to serve at holiday gatherings or to share inside treat tins around Christmas! Made with mainly simple pantry ingredients, you do not need any special equipment for this old fashioned fudge. Trust me when I say this stuff is addicting!

Looking to build a seasonal treat spread, try my easy sugar cookies, double chocolate thumbprint cookies, shortbread sandwich cookies, or these fun peppermint marshmallows.

Ingredient List & Substitutions

• Milk: whole milk is the best option here as it has the right texture and amount of fat. I do not recommend using a non-dairy milk or skim milk.
• Unsweetened cocoa powder: make sure to use unsweetened cocoa, this adds rich chocolate flavor and gives the fudge a dark color.
• Granulated white sugar: I do not recommend swapping any other type of sugar for this recipe. Other sugars can impact the fudge differently and change the consistency,
• Unsalted Butter: Do not substitute margarine or oil, as it is too watery and you need the butterfat for this recipe.
• Peanut butter: I use creamy peanut butter for a smooth silky texture, crunchy peanut butter can be used but it may change the result slightly. Keep in mind, natural peanut butters made with 100% peanuts do not create the same consistency.
• Reese’s peanut butter cups: these add a fun look and texture to the top of the fudge or fold into the fudge before it sets. Use mini peanut butter cups or chop larger ones.

How to Make The Peanut Butter Chocolate Fudge

Let’s talk a little about how to make the Old-fashioned Chocolate Peanut Butter Fudge Recipe (The printable instructions are in the recipe card below.)

Quick overview:

• Combine milk, sugar, cocoa, and butter in a saucepan. Heat to a boil.
• Once temperature reaches 230 degrees, remove from heat and mix in the peanut butter.
• Pour into greased dish, top with Reese’s cups, chill, and slice.

1. Grease an 8″x8″ baking dish, set aside. In a medium sauce pan combine sugar, cocoa, butter, and milk. Heat over medium heat, stirring constantly until sugar is dissolved and the mixture comes to a boil.

2. Once the temperature reaches 230-240 degrees F. Remove from the heat, you do not want to cook past that point.

3. Add in the peanut butter and stir until melted and smooth. Pour the fudge mixture into the prepared baking dish, top with crumbled Reese’s cups and let chill until set. Slice and enjoy.

Tools I Use For The Chocolate Fudge

• Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
• Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
• Candy thermometer – this is a helpful tool to have on hand when making candy and other sweet treats at home. It clips right on to you pan and is more accurate for this process than a digital thermometer.

More Drool-Worthy Chocolate Desserts

If you’re a chocolate lover like me, you will love these simple homemade dessert recipes loaded with decadent chocolate!

• Chocolate Espresso Muffins – simple homemade muffins studded with chocolate!
• Peppermint Hot Chocolate – smooth, silky hot cocoa with a hint of peppermint.
• Chocolate Cupcakes – from scratch cupcakes with vanilla buttercream.
• Double Chocolate Banana Cake – like banana bread, but better!
• Chocolate Pudding – creamy, smooth chocolate pudding topped with whipped cream.

This rich chocolate fudge is perfect for peanut butter lovers. The whole family will enjoy this fudge around the holidays and it goes great in treats bags or Christmas dessert trays! Top with crumbled Reese’s cups, chopped peanuts, or peanut butter chips for even more peanut butter flavor.

Homemade fudge is surprisingly simple to make and I love that this recipe doesn’t use canned sweetened condensed milk or evaporated milk. You probably have most of what you need already on hand.

Recipe FAQs

What is traditional fudge made of?

Traditional fudge is made from milk, sugar, butter, and chocolate or cocoa. Traditionally no evaporated milk or sweetened condensed milk is used.

How do I keep my fudge soft and chewy?

Don’t over cook! Once sugar reaches a temperature of 244 degrees F or above, the sugar will crystalize and result in hard, brittle fudge. Remove from the heat once he fudge reaches about 230 degrees so it doesn’t hit that point.

Recipe Variations

• Top with chopped peanuts or peanut butter chips.
• Press whole Reese’s peanut butter cups on top for a fun look when sliced.
• Mix in other chopped nuts like pecans, walnuts, or almonds.
• Swirl in creamy peanut butter before the fudge sets for a unique look.

Tips For No-Fuss Fudge

• Don’t cook past soft ball stage, which is roughly 244 degrees F or the sugar will crystalize and get brittle and grainy. Use a candy thermometer to help you.
• Cook at low or medium heat so you can better control the temperature. Low and slow is better here.
• Use a wooden spoon or silicone spatula for mixing and scrapping the bottom of the pan, this helps to stop the mixture from sticking.
• Use a heavy bottom sauce pan and keep the sides of the pot clean.
• Keep fresh in a sealed, airtight container in the fridge.