Papaw’s peanut butter fudge.

One of my favorite memories of my late grandfather is the peanut-butter fudge he used to make each year at Christmas. It was a delicious, rich, solid type of fudge, one that he made with old-fashioned peanut butter he got from a silver container with the oil separated on top. True to family form, he never had a recipe — he just created the fudge on-the-fly and from memory, leaving no record or recipe of this amazing concoction after he passed away. I’d spent the last decade trying different types of peanut-butter fudge all over the United States, but I’d never found anything quite like what my grandfather used to make.

Last year, I found some instructions on WikiHow on making old-fashioned chocolate and peanut butter fudge, and it sounded similar to what I’d watched my grandfather do, so I decided to give it a shot. It turned out really well — not exactly like my grandfather’s fudge, but closer than anything else I’d tried so far. So, I decided to make it a Christmas tradition to continue my quest in replicating my grandfather’s amazing fudge, and I wanted to share this year’s adventures here.

Step One: Butter a large platter.

Step Two: Assemble all your ingredients and items:

Gathering the ingredients together.

4 cups of sugar
1 can evaporated milk
1/2 cup whole milk
1 dash of salt
4 tablespoons of cocoa
1 teaspoon of vanilla
1 stick of butter
7 tablespoons of peanut butter
1 heavy bottomed cooking pot that holds at least 3 quarts
1 large platter
Extra butter for the platter
1 cup cold water

Step Three: Combine sugar, cocoa, and salt in the cooking pot. Blend the ingredients together with a wire whisk.

Step Four: Stir in evaporated milk and whole milk until well blended.

Blending it all together.

Step Five: Turn the heat on under the cooking pot to medium-high. Continuing stirring until the fudge is ready to come off the heat, probably about 30 minutes.

Helpful Hint: Make sure your cooking pot is big enough! The fudge will rise and boil. I had to transfer the fudge to a bigger pot in the middle of the process. Also, my mom and I both got burned from hot fudge splatters. Whoops!

We obviously needed a bigger pot!

Helpful Hint: The fudge will be ready when it starts pulling away from the sides. Drip a little of the batter into your cup of water and see if it will form a firm ball when you roll it between your fingers. If it does, then it is ready to come off the heat.

Step Six: Before you turn off the heat, stir in 1 tsp of vanilla and 1 stick of butter.

Step Seven: Remove from heat and quickly stir in 7 heaping tablespoons of peanut butter.

Step Eight: Pour into the platter and let cool to room temperature. Enjoy your fudge!

Pour into platter and let cool to room temperature.

I think it turned out okay; we’re still waiting for the fudge to cool off, though we did taste-test the batter. I think it could have used a little more peanut butter. Definitely making a note to add more next year — and also to start out with the bigger pot!