Mary Lou’s Peanut Butter Fudge

The Christmas tradition that traveled from Indiana to Texas: a candymaker's daughter's recipe for rich, airy holiday perfection

Dec 22, 2024

This Sunday, in the spirit of Christmas and the holiday season, I’m sharing my Grand Aunt Mary Lou’s Peanut Butter Fudge - a recipe that carries not only flavor but a heartfelt family story.

While the original recipe has been lost to time, this treasured family tradition lives on through our 2006 reunion cookbook, where someone thoughtfully preserved Mary Lou’s fudge recipe, though with minimal directions.

By digitizing and expanding upon these cherished recipes, I’m preserving the magic of our family’s past, ensuring these special family traditions live on for future generations to savor. It’s not just about the food; it’s about keeping our stories alive through every dish we pass down.

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Legend has it that my Grand Aunt Mary Lou was famous for making this fudge every holiday season and sending it to her brother, John Baker, my grandfather, no matter where he lived. Whether he was in Plymouth, Wisconsin, east of Indiana, or down south in San Antonio, Texas, that fudge always found its way to him.

It was just the two of them growing up in Hagerstown, Indiana, with their parents, Jesse and Clara Baker, so they were very close. Mary Lou’s talent in the kitchen was unmatched, likely inherited from their mother, Clara Baker, my great-grandmother, who worked as a candymaker at Abbott’s Candies in Hagerstown - an iconic candy company we still order from for our holiday celebrations.

My mom and Aunt Kathy fondly recall Mary Lou’s renowned cooking and how they looked forward to great food and fun at her house.

Although I don’t remember Mary Lou’s cooking firsthand, her warm, gentle presence made every gathering special. She truly enjoyed hosting and preparing treats for her family.

As with many old-fashioned family recipes, Mary Lou’s fudge comes with minimal instructions. I made it once, improvising with the amounts of peanut butter and marshmallow cream. It was surprisingly hard to find glass jars of peanut butter, which used to be a staple in our kitchen. Back in the day, both peanut butter and marshmallow cream were always sold in glass jars, and today, finding them in glass jars feels like a nostalgic relic.

Every batch taught me something new. The first batch was a little too sweet for my taste; after all, it’s candy, so it should be sweet. But without exact measurements or Mary Lou by my side to guide me, I had to develop my own recipe. On the second round, I made adjustments to bring it closer to modern standards: less sugar and homemade marshmallow cream. I also used a sheet pan for round one, thinking the large quantity of ingredients would need more space to cool. But the candy turned out a bit too thin, so for round two, I switched to a smaller pan, which worked much better. When it set, the fudge hardened to a perfect glossy finish, smooth yet slightly crumbly, and just right for anyone with a sweet tooth. It also makes a great gift.

These are the joys of cooking with old family recipes: sometimes you need to adjust for modern conveniences or the passage of time, taking what you find and making it your own. As I make this recipe, I smile at how thoughtful it is that Mary Lou has made it for her brother every year. I’m proud to carry on this tradition by making it for my family this holiday season!

What holiday treats have been passed down through your family? Share your stories or recipes with me - I’d love to hear about the traditions that make this season special for you.

Mary Lou’s Peanut Butter Fudge

It’s no wonder Mary Lou sent this to my Grandpa every holiday. I’m surprised it didn’t make its way to him more often. This treat is delicious. Rich and thick, yet light and airy thanks to the homemade marshmallow cream, it strikes a perfect balance. The salty peanut butter keeps it from being overly sweet, making it an ideal gift for anyone with a sweet tooth, even those who lean toward more savory treats.

Kitchen Tools

Ingredients

Marshmallow Cream

1 egg white, room temperature
3/4 cup light corn syrup
1/4 teaspoon kosher salt
3/4 cup sifted confectioners’ sugar
2 1/4 teaspoons vanilla extract

Peanut Butter Fudge

2 cups sugar
1/2 cup whole milk
1 1/2 to 2 cups creamy salted peanut butter (Trader Joe’s recommended!)
Homemade marshmallow cream

Directions

Marshmallow Cream

In a stand mixer, beat the egg white, corn syrup, and salt on high speed until thick and doubled in volume, about 5 minutes.
Reduce the speed to low and beat in the sifted confectioners’ sugar until fully combined.
Add the vanilla extract and beat just until incorporated.

Peanut Butter Fudge

Butter the bottom and sides of an 8x8 square pan (or line it with parchment paper for easy removal).
In a bowl, combine the homemade marshmallow cream and peanut butter. Set aside.
In a stockpot, combine the sugar and milk. Cook over medium heat until it reaches the soft ball stage (235–240°F/112–115°C), then continue boiling for 3 more minutes.
Carefully pour the sugar mixture into the bowl with the peanut butter and marshmallow. Stir until fully incorporated and smooth.
Pour the mixture into the prepared pan and smooth the top with a spoon or spatula.
Refrigerate until firm, about 1 hour.
Once set, remove the fudge from the pan and cut it into squares. Store individual pieces between layers of wax or parchment paper in an airtight container.

Notes:

Sifting is key: Always sift your confectioners’ sugar to avoid lumps in the marshmallow cream.
Shallow pan matters: A shallow 8x8 pan ensures easy removal and a perfect thickness for fudge.
Softball stage: This is a crucial point in candy making when the sugar syrup reaches 235–240°F. Test by dropping a small amount of syrup into cold water; it should form a soft, pliable ball. A digital thermometer makes this step foolproof.
Trader Joe’s tip: Their creamy salted peanut butter is my go-to for this recipe; it’s perfectly smooth and flavorful!

Enjoy gifting (and tasting) this timeless classic!