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Cathy's Peanut Butter Fudge Recipe

Recipe by: MBMCD

"Cathy's mom developed this recipe a long time ago. You do need a candy thermometer. Enjoy!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook
  • Ready In25 m
  • 1Grease an 8x8 inch square pan.
  • 2In 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).
  • 3Combine 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.
Ingredients
  • 12 servings
  • 281 cals
  • 2 cups packed brown sugar
  • 1 tablespoon butter
  • 1/2 cup milk
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter
Nutrition

Amount per serving ( 5 total)

  • Calories:
    281
    14%
  • Fat:
    12
    18%
  • Carbs:
    40.9
    13%
  • Protein:
    5.8
    12%
  • Cholesterol:
    3
    1%

Based on a 2,000 calorie diet

3 Photos in the recipe
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