Peanut Butter Fudge Creams are the best of both worlds. Fudge but without any nuts and so creamy that it almost melts in your mouth. Smooth and creamy.
Smooth and creamy peanut butter fudge that I had to take away from my husband, that is. He loved it. I loved it. Everybody loved it but I needed to bring something to the senior center. Ed won.
I just can not deny him so I made cookies the next day. You know what? He wanted me to keep those too! I had to explain that he had enough in the house and in the freezer and he will not remember that a certain cookie was missing. My child, my husband.
Peanut Butter Fudge Creams
Peanut Butter Fudge Creams are the best of both worlds.
Ingredients
- 1 cup Peanut Butter creamy
- 3 cups sugar organic
- 1/2 cup agave maple syrup
- 1 cup hot water
Instructions
- Take an 8 by 8 inch Baking Pan and lay waxed paper across bottom of the pan. Make sure it covers the complete bottom of the pan and over the sides. Press down into the pan with it overlapping the sides at opposite ends because you will use these 'handles' to remove the fudge after it has cooled.
Boil the sugar, syrup and water together to just about 240°F soft ball stage on a candy thermometer. It will take a little while. Boil at an even stage on about a medium high and don't leave it. Make sure it does not boil over. You will probably need to adjust the heat every once in a while but keep at a climbing boil.
- If you don't have a candy thermometer - when you think it is done you can also take a spoon and dip it in the boiling mixture. Drop a small drop or so into a glass of cold water. It will form a soft but firm ball.
- Remove the mixture from the heat and gently drop the peanut butter into the center of the sugar mixture in the pan.
- Do not stir.
- Allow to sit until it is slightly cooled. Just a couple of minutes.
- Start beating thoroughly until well blended.
- It will start to stiffen a bit.
- Pour into the prepared pan and let cool.
- Remove the fudge from the pan by lifting the two 'handles' of the waxed paper.
- Place on a cutting board and cut into 16 squares.
Recipe Notes
Store in a tightly covered dish or tin. They will keep in the fridge about 2 weeks or in the freezer for about 2 months. You may freeze them according to any of the directions in my article Preparing Food for the Freezer
Ginny McMeans says
Yes, you sure can. It just takes as little while as I described. The way to check without a thermometer is take a spoon and dip it in the boiling mixture. Drop a small drop or so into a glass of cold water. It will form a soft but firm ball.
Katelin says
Can you get the mixture hot enough on the stove? I don’t have a thermometer.
Lina says
This looks a lot like the vegan peanut butter fudge they used to sell at my Whole Foods. I might have to get brave this season and give it a try.
Serene @ House of Yumm says
You had me at peanut butter! This looks fantastic Ginny!
Nancy [email protected] says
I love peanut butter anything! Looks great!
Andi @ The Weary Chef says
These look so good and so easy, Ginny! I love the little paper cups they are in too 🙂
Laura O @PetiteAllergyTreats says
Creamy and smooth is my favorite texture for any kind of fudge. This looks wonderful and so easy to make, perfect for the upcoming holidays!
Ginny McMeans says
Yes, that is what I mean Ashleigh. Use regular white sugar (granulated sugar).
Ginny McMeans says
I concur!
Ginny McMeans says
I have not made it and do not know how it will taste. I know 1 cup of Splenda equals 1 cups of sugar. Sorry I can not help you more.
Ashleigh says
Mmmm yum! Does it have to be granulated sugar, or would regular white sugar work as well?
Kim Beaulieu says
Yummy in my tummy. I love this recipe. Peanut butter that you can pop in your mouth all the live long day. I’m in.
Inell Kellum says
I am diabetic , can I use Splenda instead of sugar? Or is there anything else I can use in place of the sugar?
Ginny McMeans says
That is wonderful Christe! It sounds like you did a great job. 🙂
Christe Lee Mattioli says
I just made these yesterday, they came out so great! They are almost gone now 🙂 thanks for the recipe
-The heating process was more around 240
-I made it from peanut butter I made and just regular agave!
Ginny McMeans says
Yes, that should work just fine. I have not used raw sugar with this but it will melt and cook just like regular sugar.
helena says
Just to be sure. I can use the organic raw sugar I have on hand with maple syrup?? This sounds too good not to make 🙂
Ginny McMeans says
You stir once in a while. It doesn’t need it all that often. Just so it is not burning on the bottom. Be careful when you stir -hot, hot, hot.
Pam Greenberg says
Do you stir this while it is boiling or do you just watch until it reaches 230?
Ginny McMeans says
Yes, it is actually (almost) the same thing. 🙂
jennet says
would granulated sugar be okay to use for someone who wasn’t a vegan?
Ginny McMeans says
Hi, I am so glad you are here! Beet sugar is any granulated sugar that is not marked cane sugar. Some cane sugars are not processed through bone char so those would be fine. Maple syrup would be a very good substitute for agave syrup. You are a good friend. 🙂
Cate says
I have never seen beet sugar in Australia. Could I use cane sugar? And is there a substitute for vanilla agave?
I really want to try this. And many of your other recipes. A dear friend of mine had gone vegan and I don’t want to miss out on her company for dinner!!!
Ginny McMeans says
Well, it would change the taste. As you know coconut sugar has more of a molasses type flavor. That is not a bad thing. It would turn to candy if you follow the directions above so I think it would work. Please let me know how you like it with the coconut sugar.
Leona says
I wonder if coconut sugar could be substituted for the beet sugar? I am a diabetic and coconut sugar doesn’t spike blood sugars like others. Agave is the same as coconut sugar too.
Ginny McMeans says
Thank you Nisa. You are as sweet as this fudge!
Nisa Homey says
Ginny, saw this at Mary Bath’s page and I had to tell you this that this looks so yum…bookmarked!!
Ginny McMeans says
Hi Irma! Beet sugar is in any grocery store. It is granulated sugar but it is not labeled as cane sugar. If it isn’t labeled cane sugar then it is beet sugar. Agave vanilla syrup is probably at Trader Joe’s and I know it is at Sprouts and Whole Foods. Thanks for you interest.
Irma Abare says
where can i find Beet sugar and agave vanilla? Looks soo yummy and this is one of my favorites….