Cocoa Peanut Butter Fudge
This creamy Cocoa Peanut Butter Fudge is the best combination of two worlds…dark bittersweet cocoa and creamy peanut butter. Now you can enjoy chocolate and peanut butter fudge at the same time!
What do you get when you add peanut butter to pure Cocoa Fudge? The most wonderful peanut butter and chocolate combo ever!! I love the taste of pure bittersweet Cocoa Fudge, and I love the taste of pure Peanut Butter Fudge, and when you combine the two, the flavor is absolutely DIVINE!! This recipe also has a touch of salt, just enough to really compliment the flavor and level out the sweetness. It’s perfect!!
No, this recipe isn’t one of those quick 5-minute microwave recipes. It gets cooked on the stove but it only takes about 15 minutes and when you bite into a piece of this fudge, you’ll know it’s made the old-fashioned way.
As with most candy recipes, this recipe is really not hard to make. You just need to make sure you use an accurate candy thermometer or know how to test the candy in cold water.
Candy Making Tips:
- Make sure your candy thermometer is accurate before using it. It’s very easy to test your candy thermometer. Click here to see how to calibrate your candy thermometer.
- If you’ve never tested candy in cold water, you might want to experiment a few times by mixing sugar and water and cooking it to a certain temperature, such as a soft ball stage. Click here to learn more about testing candy in cold water.
Happy Candy Making and check out these other great fudge recipes…
Old Fashioned Peanut Butter Fudge
Hershey’s Old Fashioned Cocoa Fudge
If you make this recipe, please rate it and leave a comment on how you liked it. I love getting your feedback! 🙂
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Cocoa Peanut Butter Fudge
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Total Time: 20 minutes
- Yield: 20 Pieces 1x
- Category: Candy
Chocolate and Peanut Butter are married in this creamy delicious fudge when old-fashioned Cocoa and Peanut Butter Fudge unite. Simply delicious!
- 3 cups sugar
- 2/3 cup Hershey’s cocoa
- 1/4 teaspoon salt
- 1 1/2 cups milk, (I used 2%)
- 1 stick butter, unsalted
- 1 teaspoon vanilla
- 1 cup peanut butter, creamy
- Grease the inside of a 9 x 9 baking dish or pan with butter. Line the dish with a piece of parchment paper that is long enough to hang over the sides, so that you can grab it to lift the fudge out later. There is no need to butter the parchment paper again. You can also use foil if desired.
- In a 2 quart heavy saucepan, combine the sugar, cocoa, salt, and milk. Mix and bring to a boil over medium heat. Place a candy thermometer on the side of the pan, if not using the cold water test, and cook mixture over medium heat, stirring slowly but constantly, until mixture reaches a soft ball stage (234 degrees) on a candy thermometer or forms a soft ball when tested in cold water. Immediately remove from heat.
- Add the butter, vanilla, peanut butter, and nuts, if using, and beat with a wooden spoon until thoroughly combined and mixture begins to slightly thicken. This should only take about 30 seconds. Immediately spread candy evenly into a prepared 9 x 9 baking dish. I use an offset spatula to spread it.
- Allow the candy to completely cool.
- Run a sharp knife along the two sides of the dish where there is no parchment paper. Gently grab the ends of the parchment paper and lift the fudge up and out of the dish and onto a counter. Cut the fudge into squares. I use a long sharp knife and cut the fudge into long strips first, then into squares.
- Store fudge in an airtight container and refrigerate if you’re not going to eat it right away. It will stay fresh for up to one week.
- All fudge freezes nicely, so feel free to make it in advance and freeze it for the holidays. Make sure it’s wrapped tightly or in an airtight container. If I’m giving the entire batch to someone after freezing it, I place the candy in a candy tin, place a piece of plastic wrap over the top, then place the lid on the tin and freeze.
I have an electric stove top, and when I make this fudge it takes about 12 minutes from the time it starts to boil to when it’s ready to come off the heat. This is just a rough guideline for you to go by. Not all burners heat the same.
Keywords: Cocoa Peanut Butter Fudge, Fudge, Candy, Christmas candy, holiday candy, cocoa, peanut butter candy, cocoa candy,
Simply amazing fudge recipe!
Can I use lacstous free milk
Or can I use powers milk
I haven’t experimented with either. However, I don’t see why you couldn’t use lactose-free or mixed powdered milk. Happy baking!! Cindy
My Mamma used this recipe her whole life and it is the absolute BEST!!!! Rip Mamma, there’s still some good fudge makers out there!
Why did my fudge turn to dust when cutting it?
By dust, I’m assuming you mean it’s dry and crumbly? If that’s the case, it sounds like it was overcooked.
Do you need to let the fudge cool down after you add the butter, peanut butter and vanilla before you start to beat it ?
Most fudge recipes call for letting it cool down to say 115-120 before beating it.
Hi Fred, No, you actually don’t have to for this recipe. I think because you’re adding a whole cup of peanut butter at the end. It will actually set up pretty quickly. I agree though, if you’re making regular Cocoa fudge, you would need to cool it down before beating.
This is an excellent recipe!! I used ghiradelli dutch process cocoa powder instead of Hersheys cocoa powder. Everyone loved it!!!
Hi Jenna, I’m so glad it was a hit. I’ll have to try it with Ghirardelli myself. 🙂
A measurement is needed for the butter. (ie., cup, ounces, etc).
Hi, The measurement is listed under the ingredients, it’s 1 stick of butter, (or 1/2 cup).
My mother has made me this fudge since I was a little girl! It is simply the best tasting chocolate treat ever! I made the keto version of this recipe and it was delicious! I was somewhat surprised at how good it turned out♥️
I followed the recipe and it all ended up extremely gooey, when cooled its still gooey, stirring never formed a ball shape nor thickened up. did I do something wrong?
It sounds like you undercooked it. Did you use a candy thermometer or test it in cold water? It should cook to 234 degrees (soft-ball) or form a soft ball when dropped in cold water.
I did cold water testing and all it did was become more runny, I’ll have to start over cause this batch will not clump.
This recipe is perfect. I made it a couple of weeks ago and was shocked that it turned out so well the first time. I’ve never been much on making sweet stuff, but childhood memories invaded my evening, so I made fudge. My mama always made the most perfect fudge (no peanut butter) and divinity at Christmas. Thanks for sharing this recipe.
Hi JB, You’re welcome! I’m glad you liked it!!
Question. Before making I wanna clarify, u stir the entire time? I have always been told not to stir after it starts boiling. Don’t wanna mess up
Hi Beth, On this recipe you need to slowly but constantly stir it. See step #2 of recipe. This isn’t the same as regular cocoa fudge. Happy holidays! 🙂
I have been searching for this recipe for years. . It used to be on the back of the Hershey cocoa can.in early 70’s. I love cooking and baking ,started at 9. This is what my Mom requested the most, even when I didn’t cook it long enough it made excellent ice cream topping.
Thank you for sharing
Hi Carla, I believe the recipe you’re looking for is this one…https://mycountrytable.com/hersheys-old-fashioned-cocoa-fudge/.