Peanut Butter and Jam Fudge

I was surfing the Internet the other night and I stumbled across this recipe by Marta Stuart for making peanut butter and jelly fudge. I immediately loved the idea but had no jelly at home so I decided to adapt it a bit and use some blackberry jam instead.

This is one of the BEST fudge I’ve had in a long time! So, thank you Marta for sharing it with us!

When making fudge remember what Marta says:

“If fudge is overcooked, even a little, it will be dry and crumbly; it’s always better to err on the side of undercooking. To ensure success, remove fudge from heat just before it reaches the soft-ball stage”

Here is the recipe.


  • 2 tablespoons unsalted butter, chilled, plus more for pan
  •  3 tablespoons light corn syrup
  •  1 cup granulated sugar
  •   3/4 cup packed light-brown sugar
  •  3/4 cup milk
  •  1 pinch baking soda
  •  1/2 teaspoon salt
  •  6 tablespoons creamy peanut butter
  •  1 teaspoon pure vanilla extract
  •  2 tablespoons blackberry jam

Lightly butter an 8-inch-square baking pan and set aside.

Combine corn syrup, both sugars, milk, baking soda, and salt in a medium-heavy saucepan.


Bring to a boil over medium-high heat, stirring occasionally. Cook, stirring frequently, until just below soft-ball stage. Don’t overcook


Immediately remove saucepan from heat, and add chilled butter


then peanut butter and vanilla


stirring until smooth


Pour the mixture into prepared pan. Set aside in a cool, dry place, and let fudge set.


Before the fudge cools completely, cut into desired shapes. Then scoop out a small hole in the center of each fudge shape. Set shapes aside to cool completely


Drop some jam into holes. Store fudge in an airtight container up to one week.



– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.