Aunt Hannah’s Foolproof Peanut Butter Fudge

"Creamy. Soft. Peanut Buttery. My sister-in-law gave me this recipe nearly 30 years ago, and my family and friends have insisted that I make multiple batches of it during the Holidays ever since. They’ve been known to monitor the amount they each receive in goodie packages, and to actually fight over it. I usually omit the nuts, so that the creamy, melt in your mouth texture isn’t hindered."
 
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photo by FoodDramaGirl photo by FoodDramaGirl
photo by FoodDramaGirl
photo by FoodDramaGirl photo by FoodDramaGirl
Ready In:
30mins
Ingredients:
8
Yields:
1 13x9 pan
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ingredients

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directions

  • Lightly butter or grease a 13x9 pan; set aside.
  • Measure out peanut butter, marshmallow creme and vanilla onto a large, lightly buttered or greased plate; set aside.
  • Place evaporated milk and sugar into a large heavy pot; stir until combined. Add butter or margarine and salt.
  • Bring to a boil over medium heat while stirring; adjust heat until a consistent medium-boil is achieved. (You need to lower the heat if the bubbles are popping and spurting dangerously close to your hand while stirring.).
  • Boil 12 minutes (more or less), stirring constantly.
  • Remove from heat; quickly add remaining ingredients and beat by hand until thoroughly combined.
  • Pour into prepared pan. Let cool. Cut into 1-inch pieces. Cover tightly with aluminum foil.
  • Note for subsequent batches: If your batch is less firm than you’d like, increase cooking time a minute or so. If it’s too firm, or becomes dry or crystal-ly when cooled, decrease cooking time or add more peanut butter.

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Reviews

  1. This was fantastic! I used Crunchy Jif PB. I took some to work and in 3 hours it was gone! I never got so many compliments on a dessert before! This is a keeper! Thank you for posting.
     
  2. As much as I LOVE chocolate & peanut butter, I've never liked the taste of Reese's PB cups, but THIS fudge blends both flavors so well! I did omit the walnuts, but then used extra crunchy PB! Very, very nice, & definitely a keeper, especially for winter holiday gift-giving! [Made & reviewed for one of my adopted chefs in this Spring's PAC]
     
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RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I used to design databases, but I gave that up to be a stay at home gardener/cook/quiltmaker. (Kid's are grown, so I had to come up with another excuse.) I love horses; what Kentuckian doesn't? I'm also really into Holidays; everyone teases me about this, as I've become obsessed with them to the point of even making curtains for just about every occasion. I've also been known to plant a bush or tree just so I'd have the perfect one to decorate. I love cookbooks that tell a story, and those that have comments about the recipes. The reviews in RecipeZarr are what got me hooked.
 
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