Today is National Grandparents Day. It is a day to celebrate the older generations in our community and to cherish their wisdom and knowledge. As a way to honor our grandparents, the Sunday Supper group is sharing recipes that were passed down to us from our grandparents or inspired by our relationships with them. Today, I wanted to share the recipe for my grandfather’s peanut butter fudge with my own little twist added to it. This recipe is one of those recipes that is well known in my family and is always spoken about with such admiration. The one and only time that I met my father’s cousins was filled with conversations about my grandfather’s peanut butter fudge.
Growing up, I didn’t really get a chance to know all of my grandparents the way that most children do. I only really knew my grandmothers since both of my grandfathers passed away before I was 6 years old. My grandmothers were never quite the same after they lost their husbands. Despite not really knowing my grandfathers, I always felt like I knew them from the stories that my parents would tell about them. I always got the sense that my grandfathers were amazing individuals who left behind strong memories and feelings so that they were never truly gone.
Pop Pop (my father’s father) is the grandfather that I remember the most. I am pretty sure that I got my love for all things peanut butter and all things Disney from him. Technically, my love of peanut butter most likely came from father, who has been known to eat peanut butter straight out of the jar with a spoon. However, my father got his love of peanut butter came from his father, who was known for his recipe for peanut butter fudge. The one and only time I spent with my father’s cousins was consumed by conversations about my grandfather’s fudge. They even had a handwritten copy of the recipe that he had given to his brother’s family so that they could make it. My grandfather only made his fudge for special occasions, which made it such a treat for my father and his siblings.
When I decided that I wanted to share Pop Pop’s peanut butter fudge recipe for National Grandparents Day, I was more than a little intimidated. The only copy of my grandfather’s recipe that I had was a photo of the handwritten version that he gave to his brother’s family. My father had never tried to make the fudge so I had no idea what it was supposed to taste like or how it should look. I had very little to go off of and it didn’t help that I had never actually made fudge before. Thankfully, I have eaten my fair share of fudge so I had a pretty good idea about what I was looking for.
My first attempt at making the peanut butter fudge did not go very well at all. My father said that it tasted right but the texture and consistency was a little off. I had to agree with him. To me, the fudge was a little bit grainy and too thin. I wasn’t pleased with how my first attempt at recreating my Pop Pop’ peanut butter fudge turned out. I did a little bit of research and talked it over with my dad to see what I had done wrong. What I learned is that you have to use whole milk with a little bit sweetened condensed milk. The first time I use skim milk because that is what we had in the house. I also learned that the sugar mixture should be heated slowly so that the sugar has a chance to fully dissolve. The mixture needs to reach to minimum temperature of 234 degrees.
As I was working on recreating my Pop Pop’s peanut butter fudge, I felt like I was reconnecting with him even though he passed away 25 years ago. Pop Pop had such a big impact on my life. He gave me a love of science. He gave me a love of peanut butter. He gave me a love of Disney. Even though he isn’t with me in real life, my Pop Pop will always be with me in spirit.
- ½ cup of whole milk
- 2 cups + 1 tablespoon of granulated sugar
- ¾ teaspoons of water
- 1 teaspoon of distilled white vinegar
- ¼ cup of sweetened condensed milk
- ¾ cup of creamy peanut butter
- ½ cup of mini chocolate chips
- Line a 9 inch x 9 inch pan with parchment paper. Set aside.
- In a medium, heavy bottomed saucepan, slowly bring the milk, sugar, water, and vinegar to a boil over low heat. Stir the sugar mixture until the sugar is completely dissolved and temperature has reached 234 degrees F, about 30 minutes.
- Remove the sugar mixture from the heat and add the peanut butter. Stir until the peanut butter has thoroughly combined with the sugar mixture.
- Pour the peanut butter sugar mixture into the pan. Top the fudge with the mini chocolate chips. Allow the fudge to cool for at least 3 hours at room temperature.
- Grip the parchment paper to remove the fudge from the pan. Set the fudge on a cutting board with the chocolate chips side facing up. Cut the fudge into squares.
Be sure to check out these other recipes inspired by the grandparents of the Sunday Supper group!
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- Chocolate Chip Banana Cake by Cindy’s Recipes and Writings
- Chocolate Covered Cashews by Peanut Butter and Peppers
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- Grandma’s Lemon Meringue Pie by The Freshman Cook
- Grandmas Raisin Bread by A Day in the Life on the Farm
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- Irish Brack (fruit loaf) by Caroline’s Cooking
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- Nanny’s Tea Cakes by Whole Food | Real Families
- Nanny’s Raisin Filled Cookies by Grumpy’s Honeybunch
- Old Fashioned Cinnamon Rolls by That Skinny Chick Can Bake
- Pop Pop’s Peanut Butter Fudge by Runner’s Tales
- Pumpkin-filled Cream Puffs by Brunch with Joy
- Summer Peach Cake by Pies and Plots
- White Chocolate Raspberry Cheesecake by The Redhead Baker
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- Busia’s Barbecue Sauce by Sew You Think You Can Cook
- Gram’s Cajun Rice Dressing by Food Lust People Love
- Grandma’s Greek Salad by FamFriendsFood
- Grandma’s Polish Meatballs by Cupcakes & Kale Chips
- Grannies Clam Dip by Serena Bakes Simply From Scratch
- Individual Breakfast Fritattas with Vegetables by Delaware Girl Eats
- Nunney’s Super Mac N Cheese by Momma’s Meals
- Portuguese Stove Top Pork Roast by Family Foodie
- Potatoes Stroganoff by Cookin’ Mimi
- Shepherd’s Pie Quebec Style (Pate Chinois) by Curious Cuisiniere
- Taco Pie by Food Done Light
- The Best Boiled Peanuts by 30A Eats
5 Tips for Preserving Family Recipes and a Grandparents Day Tribute by Sunday Supper
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