Happy Holidays, everyone! I wanted to start off the holiday season by sharing one of my personal favorite parts of the holiday! Peanut Butter and Jelly Fudge!!
If you are looking for more great holiday recipes give this Christmas Tree Oreo Cookies and Sugar Cookie Chex Mix recipe a try.
My aunt Nancy’s peanut butter fudge is amazing. Add some jelly, and WOW!! Man, this is some good stuff! It’s by far the best peanut butter fudge recipe I’ve ever had combined with Smucker’s Grape Jam! Can you say Yummy?
Aunt Nancy’s Peanut Butter & Jelly Fudge
To make this PB & J fudge with jelly, you’ll need the following ingredients:
- 3 cups granulated sugar
- 1 cup milk
- ¼ teaspoon salt
- 1 cup Jif Peanut Butter
- 1 teaspoon vanilla extract
- ½ cup Smuckers Jelly
To make this yummy fudge recipe, follow the below directions:
In a medium or large saucepan, bring the sugar, milk, and salt to a boil over medium-high heat. Be sure to stir continuously until it reaches a boil. Then turn it down to medium heat, stirring occasionally until it’s finished.
If you are using a thermometer, your fudge is ready when the temperature reaches 235 degrees, or you can use the old way, which is the one I prefer. The old way is called the ball test. To do the ball test, you’ll need a cup of ice water and a metal spoon. After your fudge has been boiling for about five minutes, drizzle a little fudge from the pan into the cup of ice water. If you are able to form the fudge into a ball, then it’s done.
Remove from heat and add peanut butter and vanilla. You’ll want to work fast and stir until completely mixed and pour into an 8 x 8 baking pan before it begins setting up.
Put spoonfuls of jelly on the top of the peanut butter fudge in different areas and use a knife to swirl the jam around. You’ll need to do this before the peanut butter fudge starts setting up.
Allow to sit for about 2 hours or until cooled and hardened.
If you love peanut butter and jelly, there is no doubt that you will love this peanut butter and jelly fudge recipe.
I sure hope you enjoy this yummy fudge recipe as much as my family does!
Aunt Nancy’s Peanut Butter & Jelly Fudge
Ingredients
- 3 cups granulated sugar
- 1 cup milk
- ¼ teaspoon salt
- 1 cup Jif Peanut Butter
- 1 teaspoon vanilla extract
- ½ cup Smuckers Jelly
Instructions
- In a medium or large saucepan bring the sugar, milk, and salt to a boil over medium-high heat. Be sure to stir continuously until it reaches a boil. Then turn it down to medium heat stirring occasionally until it’s finished.
- If you are using a thermometer, your fudge is ready when the temperature reaches 235 degrees, or you can use the old way, which is the one I prefer. The old way is called the ball test. To do the ball test, you’ll need a cup of ice water and a metal spoon. After your fudge has been boiling for about five minutes, drizzle a little fudge from the pan into the cup of ice water. If you are able to form the fudge into a ball, then it’s done.
- Remove from heat and add peanut butter and vanilla. You’ll want to work fast and stir until completely mixed and pour into a 8 x 8 baking pan before it begins setting up.
- Put spoonful's of jelly on the top of the peanut butter fudge in different areas and use a knife to swirl the jam around. You’ll need to do this before the peanut butter fudge starts setting up.
- Allow to sit for about 2 hours or until cooled and harden.
Huge thank you to our friends at Jif for sponsoring this post.
