Friday, February 1, 2019

Vintage Recipe: Peanut Butter Fudge

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 

This recipe for Peanut Butter Fudge was handwritten in beautiful blue script on an index card. It was found mixed up in a modest collection of recipes dating back to the 1940s. This particular recipe card had the date 9/9/41 written on the bottom. Also “Seattle P.I.”. We’re not sure, but perhaps this is a publication where the original recipe came from.

Also noted on the recipe card is “12/83 Doesn’t set – use less milk?”

We made this recipe (using salted butter and omitting the pinch of salt) and found that when heated to the correct temperature (soft ball stage), it does indeed set. Soft ball stage is 240°F but is different at high altitude. To adjust for your altitude, decrease the temperature 2° for every 1000 ft above sea level. I am just below 6000 ft which meant for my altitude, soft ball stage would be 12° less. I cooked the sugar and milk mixture to 228°F (240°F - 12°F = 228°F).

Waiting for the soft ball stage. I'm using a Wilton Candy Thermometer that clamps to the side of the pot.

I added in the butter and then the peanut butter. Almost as soon as I added the peanut butter and started stirring, the mixture practically seized on me! I didn't have a chance to take a picture because I was scrambling to do something with it.

I was able to get the peanut butter incorporated into the milk/sugar mixture and then quickly pressed it into my buttered 8x8" Pyrex pan (glad I had the pan ready to go!). You can see in the picture above that it wasn't fully mixed together.

Now, I don't know what 1940's fudge is supposed to be like so it could be that what I wound up with is exactly correct. But it certainly doesn't have the consistency of modern fudge that I expected. I do wonder if it needs MORE milk. Or perhaps the type of peanut butter I used is different from what was available in 1941...

Regardless, it tasted great! A bit more crumbly than what we expect from fudge, but really tasty. The flavor reminded me of peanut butter no-bake cookies.

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

See more recipes from this collection

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.
peanut butter fudge, candy, confections
Candies, Dessert

Peanut Butter Fudge

prep time: cook time: total time:


  • 2 cups Granulated Sugar
  • 1 cup Milk
  • 2 Tbsp Butter
  • ¾ cup Peanut Butter, creamy
  • Pinch Salt


  1. Cook sugar, milk and salt to the soft ball stage.
  2. Remove from fire and add butter and peanut butter.
  3. Beat until mixture holds its shape.
  4. Pour quickly into buttered plate.


Original handwritten recipe card dated 9/19/1941

Notes say "12/83 Doesn't set - Use less milk?" 

We made this recipe January 2019 and found that when heated to the correct temperature (soft ball stage), it indeed sets using the ingredients given - almost too quickly.
Created using The Recipes Generator

DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.

No comments: