“This is a good basic fun-loving fudge for any occasion.” - by Jean
Ingredients
Adjust Servings
Original recipe yields 2 pounds fudge
Directions
- In a 3 quart saucepan, combine white sugar, evaporated milk, and cocoa. Bring to a hard boil, and then reduce heat to medium. Continue cooking until it reaches the soft ball stage, 234 degrees F (112 degrees C).
- Stir in peanut butter until well blended. Pour mixture into a buttered 8x8 inch baking dish. Cool, and cut into pieces.
Nutrition
Amount Per Serving (24 total)
- Calories
- 129 cal
- 6%
- Fat
- 2.3 g
- 3%
- Carbs
- 27.1 g
- 9%
Based on a 2,000 calorie diet
Share It
Reviews (34)
Rate This Recipe
"I have been using this recipe for 20+years.....to make regular chocolate fudge- use 2 tsp. vanilla-instead of the peanut butter. This recipe was sent to my daughter in Saudia Arabia (mails very well)..." See more"
YENKOZ28
"Wow - did this work out perfectly. I let the pan cool in a water bath after stirring in the peanut butter. The gloss faded and after half a minute of hard beating with a big strong wooden spoon, it we..." See morent into the 8x8 buttered glass dish easily. It started to set pretty quickly, and I used a hand-sized piece of foil to press it flat. A comment on the other review about the recipe not firming up - I instinctively added the evaporated milk by pouring in the whole can, then remembered the aforementioned review, and realized I the mistake. I was able to remove enough of the excess milk and thought maybe someone else might do the same, hence this note."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
