Peanut Butter Jelly Fudge
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This rich Peanut Butter Jelly Fudge recipe has two layers of peanut butter fudge with pockets of grape jelly in the middle. It’s a fudge that will take you back to your childhood instantly!
It’s that time again where a few foodies come together and we create a themed dessert recipe. This month is peanut butter and jelly or jam. I had a crazy idea to make peanut butter jelly fudge. It has two of my favorite combinations in it, so it had to be a winner. Peanut butter + fudge and peanut butter + jelly are two pairings that will win me over immediately.
I love when I bite into a piece of this fudge and find a pocket of concord grape jam. It makes my day. every. time.
I tried mixing the jam into the fudge. Don’t do that. It was the ugliest fudge. Tasted amazing, but the appearance would not sell it. Not that this fudge is gorgeous, but I couldn’t give up on it!
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I shared this peanut butter fudge recipe a little over a year ago, but it’s my very favorite. I was thinking about mixing it up, but I couldn’t bring myself to make another recipe. Yes, it’s that good. I promise.
I also canned the concord grape jam that I used, but feel free to use store bought and any jam/jelly you like will do. If you don’t care for grape, try strawberry. Get crazy with it.
This will take you right back to your childhood and give you a pretty hefty sugar high as well. It’s the best.
Peanut Butter Jelly Fudge
Ingredients
Bottom Layer
- 2 cups granulated sugar
- 1 cup milk
- 1 tablespoon salted butter
- 1 cup creamy peanut butter
- 1/2 cup grape jelly or jam
Top Layer
- 2 cups granulated sugar
- 1 cup milk
- 1 tablespoon salted butter
- 1 cup creamy peanut butter
Instructions
Bottom Layer
- Line an 8×8 pan with plastic wrap and set aside.
- Place the jelly or jam in a piping bag or plastic sandwich bag and set aside.
- In a large saucepan, add in the sugar, milk and butter. Turn the burner onto medium and stir until everything is dissolved.
- Measure out the peanut butter and have it ready.
- Using a candy thermometer, bring the mixture up to 234 degrees(soft ball stage). Stir occasionally.
- Remove from heat and quickly add in the peanut butter. Stir until the peanut butter is completely combined into the sugar mixture.
- Pour mixture into prepared pan. Immediately shove the tip of the piping bag with the jam in it into the peanut butter fudge. Squeeze until the pocket is full of jam. Repeat making pockets of jam in the fudge. Work very quickly so the fudge doesn’t harden. If there is any left. make a few zigzagging lines on top of the fudge.
- Place into the fridge until chilled. It will probably take 30-45 minutes.
Top Layer
- In a large saucepan, add in the sugar, milk, and butter, Turn the burner onto medium and stir until everything is dissolved.
- Measure out the peanut butter and have it ready.
- Using a candy thermometer, bring the mixture up to 236-239 degrees or soft ball stage. Stir occasionally.
- Remove from heat and quickly add in the peanut butter. Stir until the peanut butter is completely combined into the sugar mixture.
- Pour into the pan and place into the fridge until chilled. Slice and and serve.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Either I did something wrong or this is not a good recipe, it set up fine but the 2 layers do not stay together when it is cut, made a huge mess everywhere