Grandma’s Peanut Butter Fudge – Food Wishes

Grandma’s Peanut Butter Fudge – Food Wishes


hello this is chef john from food wishes
comm with grandma’s peanut butter fudge that’s right my grandma did not make
peanut butter fudge but many other grandmas did and i’m pretty sure there’s
was very close to this old-fashioned style recipe and besides being
incredibly fast and easy to make with the holidays approaching this stuff
would make a great edible gift unless of course that person has a peanut allergy
which would then make this a really terrible gift but anyway you could use
this same technique for other nuts and no matter what you use this is how we’re
gonna put it together and first up we’re gonna need to sift a pound of powdered
sugar which i’m gonna do by shaking and stirring through this fine mesh strainer
and by the way never assume anything in the kitchen okay i thought that bag i
poured in was one pound but it was actually a pound and a half and it was a
good thing i double-checked the package because a pound and a half would have
been way too much so I ended up having to take some out but all’s well that
ends well and then what we’ll do once that set is
move on to i guess what we’ll call the wet ingredients which will include some
unsalted butter as well as some creamy style peanut butter and for this I
recommend you use an actual real peanut butter alright the only ingredients on
the label should be peanuts and salt so I generally will stay away from those
major commercial brands that contain lots of sweeteners and stabilizers and
emulsifiers and things we can’t pronounce and then what we’ll do once
those have been transferred into a saucepan has head to the stove and place
this over medium heat and as this comes up to temperature and starts to melt
we’ll go ahead and give it a stir and once the mixture is all looking nice and
smooth all we’re waiting for is it to start to kind of simmer around the edges
okay we really don’t need a rolling boil here we just need everything nice and
hot so as soon as that starts to bubble around the sides of the pan and looks a
little something like this what we’ll do is turn off the heat and
add our last two ingredients which will be a nice big pinch of salt as well as
some real pure vanilla extract and we’ll go ahead and stir that in and then what
we’ll do once all that’s been mixed together is quickly but very carefully
pour this into our bowl of sugar and then using some kind of large spatula or
spoon we will simply mix this until very well combined
and by very well combined I mean all our powdered sugar disappears which is going
to be pretty easy if you sifted your sugar first which we did but anyway we
will go ahead and spatulate that until the mixture is extremely smooth oh and
speaking of smooth I know I said to use creamy peanut butter in this but I
should mention if you did want to use the chunky style you can it will still
work so feel free I mean you are after all the Judge Judy of your fudge duty
but personally I do prefer the smooth melt-in-your-mouth texture but anyway
what we’ll do once that’s all mixed is go ahead and transfer it into a plastic
lined hopefully 8 by 8 inch baking dish and we’ll go ahead and press that down
firmly get in it as even as we can at which point all we have to do is wrap
this up and then wait for it to get firm enough to cut and it’s at this stage I
always seem to make the same mistake okay I always intend to pop it in the
fridge for a few minutes to firm it up but end up leaving it in there too long
and it’s ice cold which means when I pull it out and unwrap it to cut it it
tends to be extra brittle and flaky okay so for a little tip either don’t chill
it so much or if you do make it ahead pull it out and let it warm up a little
bit before you cut it but anyway temperature issues aside we’ll go ahead
and cube that up into whatever size pieces we want oh and by the way this
cutting while cold issue is only a problem with this old-fashioned style
fudge okay your modern creamier style peanut butter fudge is much softer and a
lot easier to cut but as far as I’m concerned is not nearly as good
texturally okay a classic peanut butter fudge is supposed to melt on your tongue
not smear on your tongue okay if I want something soft and sticky and creamy
I’ll just have a spoon of peanut butter okay what we’re going for here is
something that has a very dense firm texture like a classic chocolate fudge
but as soon as it hits our warm tongue it instantly melts into this buttery
peanut e liquid goodness which is exactly what we have here and by the way
if you did want something softer and creamier all you got to do is add a
little more peanut butter and I’ll try to remember to mention that in the blog
post but anyway I went ahead and finished cutting this up and as this
warmed up it did get easier to cut and eventually once that was cut I
transferred it into a candy dish and then sort of surprised myself by eating
several more pieces since I’m generally not big on sweets
and candies but there’s just something about this I really love and find fairly
addictive but anyway that’s it what I’m calling grandma’s peanut butter
fudge again to be clear now my grandma but somebody’s grandma and like I said
with the holidays coming up if you’re looking for a very easy crowd-pleasing
gift or maybe just to bring to that thing where everybody’s supposed to
bring something you know those things and this thing is perfect for those but
no matter what occasion you make these for or whether you’re just gonna treat
yourself I really do hope you give this a try soon so head over to food wishes
calm for all the ingredient amounts and more info as usual and as always you

100 comments

  1. It’s so hard to try to find your recipes. What am I doing wrong? I have the ingredients but do I have to write down the instruction by just watching the video?

  2. I want to add chocolate to this recipe (reese's are my favorite candy) at what point in the recipe would you recommend incorporating chocolate and what adjustments would I have to make? Or should I just treat it like fondue and dip it in chocolate?

  3. We make maple fudge every year and it has a very similar texture and appearance to this peanut butter fudge. I'm tempted to mix the two in the same serving dish without telling my guests. It'd be like mixing Skittles and M&Ms.

  4. Paula Dean makes a version very much like this with American Cheese melted into it, too. It's good, although it sounds strange.
    I make her recipe and put a layer of a dark chocolate topping on it, not brittle or runny.
    I also will put broken up walnuts in it.

  5. At exactly the time you uploaded this video, I was thinking about this recipe and how to make it. I found the video 6 hours later. THAT'S SPOOPY, JOHN.

  6. Will this work with Coconut oil and nutella maybe as extra flavour?

    This could be an interesting edible 🙂

  7. I watched this, got my chubby butt off the couch and made this. It’s cooling now but I had a generous mouthful of it warm and it’s delicious! Thank you!

  8. That thing where everybody's supposed to bring SOME thing. You know those things. This thing is perfect for those. So funny. I'll make this for that Christmas thing someone always has, and I'll be sure to let them know, it's grandma's recipe, but somebody else's grandma, not mine.

  9. My great grandmother made this except we don't call this fudge. We roll this into balls, chill them in the freezer, dip in melted milk chocolate and drizzle with melted white chocolate. We call them chocolate covered peanut butter balls. Fucking amazing. I make a big batch every Christmas.

  10. This looks incredible! Will definitely be on this years Christmas Candy To Do List this year! May even dip them in melted dark chocolate for an added layer of indulgence! Thanks Chef John!

  11. I wonder if there are any recipes similar to this for pistachio fudge. I've tried making a few different recipes that use pistachio pudding mix and the fudge always turns out too loose and slimy for my liking. I prefer the texture of this type of fudge.

  12. "Uncle Hugo's 60 second fudge"
    Equal parts Cajeta (only goat milk) and peanut butter. Stir together for 60 seconds. You're done.

  13. I think it would be a delicious idea to separate the "batter" into two portions, spread the first layer, strategically add blueberries laid in a grid, then add the second layer.

    Though, you'd have to know exactly where those berries are before cutting. 😂

  14. 0:03 I don't know if mine did or not. She died of cancer when I was 3. All I do remember, is that she always had vanilla wafers in her fridge.

  15. So how long would you say is a good amount of time to pop these in the fridge? 5 minutes? 20 minutes? I literally just made them =)

  16. We don't raise peanuts in the Emerald Empire, so I make my fudge with Hazelnut Butter, Green Gee Butter, Hemilauem Mineral Salt and Crystal Sugar. Way better than the fudge grandma used to make.

  17. Hey Chef if it's not too much to ask would you please do a video with shrimp with a butter garlic green onion pan sauce over rice and maybe some chicken breast

  18. Meanwhile my grandma only eats tamales that she buys from this guy in a corner and ham andwiches… the only time she eats something different is when Mom and I take her something we make. She hates cooking for herself and grandpa but oh lawd if the cats don't eat chicken or cat food she riots.

  19. Nothing against your US cups for liquids and powdery ingredients but when it comes to things like butte or peanut butte you should weigh them!
    But look fudgy great 🙂

  20. Why in the actual frick do i have to use UNSALTED butter if i end up having to ADD SALT?? Also, peanut butter has salt as well. So…watthaheck?

  21. Thank you for this… living in Italy makes finding things (or making) like sweetened condensed milk difficult/impossible. I look for Christmas sweet recipes that don’t call for modern manufactured food (powdered sugar is just ground sugar, which is easy to do at home. Wonder if cane sugar powdered, would also work).
    My son will love this!

  22. A recipe I am actually willing to make, am capable of making, and absolutely love the taste of.

    How did you manage to time this so perfectly to release on the day I start trying to lose weight.

  23. Nw I know why kids love their grandmas.. they literally given them chunks of butter and powdered sugar. They are getting the kids hooked.

  24. This reminded me of classic 50 Cent "Candy Shop" lyric: "Melt's in your our mouth not in your hand" 'cause after all You are the judge of Your Fudge 😊🍬🍭🍮

  25. wonder if I can just substitute the entire amount of peanut butter with melted chocolate to turn this into chocolate fudge. Stay tuned to find out by…tuesday?

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