Mama's Old Fashion Hand Beaten Chocolate PB Fudge

Diane Hopson Smith


My mother made this fudge only at Christmas time and if memory serves me, on Christmas Eve. What a treat from the beginning til the end. I remember the smell of the chocolate cooking and how it changed when the peanut butter was added. I remember watching it boil. I remember her beating this fudge for what seemed like to a small child an eternity until it lost it's gloss before she poured it into a buttered dish. We four kids got to lick the bowl (with a spoon of course) and then we waited impatiently for it to cool before she would slice it.

This has to be my all time favorite fudge!

pinch tips: Parchment Paper Vs Wax Paper



5 Min


25 Min


Stove Top


2 c
2 c
brown sugar, firmly packed
1 tsp
1/2 c
cocoa, unsweetened (mama always used hersheys)
1 c
milk (you can use 1 1/3 cup milk and eliminate the cream)
1/3 c
heavy cream
1/4 c
3/4 c
peanut butter
2 tsp
vanilla extract
1/2 c
nuts, chopped optional (walnuts, pecans, peanuts)

Directions Step-By-Step

In a meduim saucepan over a medium heat, combine both sugars, salt, cocoa, milk and cream; heat until sugar is dissolved.
Add butter and cook to 240F degrees F using a candy thermometer. NOTE: my mother never used a candy thermometer, she tested to a softball stage by dropping a small drop of the candy into water.
Remove from heat and add peanut butter and vanilla. NOTE: Add nuts at this point if desired.
Beat the mixture until it begins to stiffen, and loses its gloss. Pour into an 9 x 9-inch pan coated with butter; allow it to completely set. NOTE: you can use an 8 x 8-inch pan for a thicker/taller fudge.

Cut into 1 inch squares.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American
Collection: Mom Made It Best