This old-fashioned Peanut Butter Soda Cracker Fudge is easy to make and will be a deliciously unique addition to your holiday baking.
Okay, I’m just going to say it. This is a weird recipe.
And, I just love weird recipes!
I spotted it in a magazine eons ago and I’ve held on it with every intention of trying it out each year as Christmas rolls around. Well, fast forward 16 years (not joking) and I’ve finally done it and I’m sharing this weird but wonderful recipe with you all today.
In my realm of experience there are basically two types of fudge. The old-fashioned variety that our mama’s used to make back in the day. Those recipes required a candy thermometer and a bit of fuss. Then came the dawn of the easy, marshmallow creme recipes that made it so we could all whip up a batch of fudge in nothing flat. Thank you marshmallow creme.
This recipe falls somewhere in between and I kind of love it for that. It’s very old but requires minimal fuss, no candy thermometers OR marshmallow creme. It’s also unique in that it’s a peanut butter fudge and you throw in some finely crushed saltines. I’m pretty sure it was one of those “use what you have” recipes which ups the likability factor even more for me.
I was very pleased with the result.
I ended up cutting the bars pictured here in half as it’s quite rich, just as any good fudge should be, but at the same time I didn’t find it overly sweet. I added a layer of chocolate on top for that magic peanut butter/chocolate flavor combination that we all love so much and I topped it with some chopped peanuts before the chocolate set up.
A quick note about the unusual technique. After the initial cooking of the fudge, you need to allow it to sit in the saucepan without stirring for about 30 minutes. It will thicken a bit during this time so when you come back to stir it, it’s going to give you a bit of an upper body workout. Do your best to beat the thickened fudge vigorously with a wooden spoon for several minutes as stated on the recipe card below.
A fun, nostalgic, unique choice to add to your holiday cookie trays.
Peanut Butter Soda Cracker Fudge
- 2 cups sugar
- ⅔ cup evaporated milk
- 30 saltine crackers, finely crushed (1 cup)
- ⅓ cup creamy or chunky peanut butter, (I used creamy)
- 1 teaspoon vanilla extract
- 1 ½ cups semisweet chocolate chips
- ⅓ cup finely chopped peanuts
- Coat an 8- x 8-inch square baking dish with non-stick cooking spray and set aside.
- Coat the sides of a heavy medium saucepan with non-stick cooking spray. Add the sugar and evaporated milk and cook, stirring, over MEDIUM-HIGH until mixture boils. Boil for 1 minute. Remove from heat. Add crackers, peanut butter, and vanilla, stirring until peanut butter is melted. Let stand, without stirring, for 30 minutes.
- Using a wooden spoon, beat vigorously until fudge becomes very thick and just starts to lose its gloss (about 4 to 5 minutes). Immediately spread fudge into prepared pan.
- Melt chocolate chips in a double boiler or a small, heavy saucepan over MEDIUM-LOW heat, stirring often. Pour over fudge and spread out evenly with an offset spatula. Sprinkle with chopped peanuts.
- Allow fudge to sit until chocolate has set and fudge is firm. Cut into 1-inch squares. Store in an airtight container.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.