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Peanut Butter Fudge

Western.Chefs's picture
  Packed light brown sugar 16 Ounce
  Evaporated milk 5 1⁄3 Ounce (1 Can)
  Butter/Margarine 4 Tablespoon
  Cider vinegar 1 Teaspoon
  Vanilla extract 1 Teaspoon
  Chunky peanut butter 12 Ounce (1 Jar)

1. Butter 8" by 8" baking pan; set aside.
2. In heavy 3-quart saucepan, mix brown sugar, undiluted evaporated milk, butter or margarine, and vinegar; over medium-low heat, heat to boiling, stirring constantly. Set candy thermometer in place and continue cooking, without stirring, until temperature reaches 238°F., or soft-ball stage (when small amount of mixture dropped into very cold water forms a soft ball which flattens on removal from water). Remove saucepan from heat.
3. With wooden spoon, beat until mixture begins to thicken and cool slightly. Stir in vanilla extract and peanut butter until well blended. Pour into prepared pan.
4. Refrigerate fudge until firm. When cold, cut fudge into 6 strips, then cut each strip crosswise into 6 squares. Store in tightly covered container.

Recipe Summary

Milk Product

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4353 Calories from Fat 1950

% Daily Value*

Total Fat 230 g353.8%

Saturated Fat 65.3 g326.3%

Trans Fat 0 g

Cholesterol 172.9 mg57.6%

Sodium 1821.2 mg75.9%

Total Carbohydrates 543 g181%

Dietary Fiber 27.2 g108.9%

Sugars 498.1 g

Protein 93 g185.3%

Vitamin A 37% Vitamin C 4.8%

Calcium 56.3% Iron 37.7%

*Based on a 2000 Calorie diet

Peanut Butter Fudge Recipe