Mama's Old Fashion Hand Beaten Chocolate PB Fudge

Diane Atherton


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!


★★★★★ 3 votes

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)

How to Make Mama's Old Fashion Hand Beaten Chocolate PB Fudge


  1. In a meduim saucepan over a medium heat, combine both sugars, salt, cocoa, milk and cream; heat until sugar is dissolved.
  2. 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.
  3. Remove from heat and add peanut butter and vanilla. NOTE: Add nuts at this point if desired.
  4. 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.

Printable Recipe Card

About Mama's Old Fashion Hand Beaten Chocolate PB Fudge

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

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