Cathy's Peanut Butter Fudge recipe

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Ingredients

2 cups packed brown sugar
1 tablespoon butter
½ cup milk
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon vanilla extract
1 cup creamy peanut butter

Nutrition Info

281.2 calories
carbohydrate: 40.9 g
cholesterol: 3.4 mg
fat: 12 g
fiber: 1.3 g
protein: 5.8 g
saturatedFat: 3 g
servingSize: -
sodium: 120 mg
sugar: 38.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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!

Recipe Yield

1 - 8x8 inch square pan

Recipe Note

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

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