Cathy's Peanut Butter Fudge

Cathy's Peanut Butter Fudge

65
MBMCD 1

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

Ingredients

25 m {{adjustedServings}} servings 281 cals
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Original recipe yields 12 servings

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Nutrition

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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Directions

  • 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!

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

65
  1. 74 Ratings

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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 wa...

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 g...

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 l...