Cathy's Peanut Butter Fudge

Cathy's Peanut Butter Fudge


"Cathy's mom developed this recipe a long time ago. You do need a candy thermometer. Enjoy!"

Ingredients 25 m {{adjustedServings}} servings 281 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Grease an 8x8 inch square pan.
  2. In a saucepan over medium heat, combine the brown sugar , butter and milk. cook until the mixture reaches the soft ball stage (234-240 degrees F, 112-115 degrees C).
  3. Combine the cornstarch and water, add to the saucepan and mix well. Remove from heat and beat for 2 minutes. Stir in the vanilla and peanut butter until thoroughly blended. Spread batter evenly into the prepared pan. let cool, then cut into squares and enjoy!
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Reviews 65

  1. 74 Ratings


I have some experience making fudge and I have a candy thermometer. I followed the directions exactly except for one small change. I used half & half instead of milk. Overall, I thought this was a great recipe! A REAL recipe for fudge without all the marshmallow creme junk. A wonderful peanut butter taste! I was impressed! The only thing that I wasn't crazy about was the fudge seemed a bit too moist and soft for my taste. It was still firm, but I think it could be improved. I will try this recipe again, but I will probably wait at least 10 minutes before adding the peanut butter and vanilla. Highly recommended! I will be trying


When you add the peanut butter and vanilla, stir quickly (it won't take much time to blend) and then immediately pour it into a pan--if you rest and then start stirring again the fudge will be grainy :(


My mother gave me a peanut butter fudge recipe many years ago and my children lost it last year. So I searched all recipes and this one is the closest to hers. Very fast and easy to make. I like the fact there is no marshmallow creme. Very very good taste and creamy. My wifes bowling team all wanted the recipe. I use a probe electronic thermometer when I make fudge and it works much better than the 3 dollar candy thermometers. Exact temerpatures you can read everytime. Good Luck!