Country Road Peanut Butter Fudge

Linda Faye Lober


Used to find this peanut butter fudge when I went to this antique mall in southern Missouri. Lady died and no longer sells this great fudge. So this is in tribute to her Great Peanut Butter fudge, made my way. It is yummy!

pinch tips: Parchment Paper Vs Wax Paper



10-12 people


10 Min


Stove Top


2 stick
sweet butter (no salt added)
1 c
peanut butter
1 tsp
pure vanilla extract
16 oz
sifted powder sugar c&h brand
2 Tbsp
carnation milk

Directions Step-By-Step

Line a 8" x 8" square pan with aluminum foil, then lightly butter the foil for easy removal.
In a heavy saucepan, melt butter, using a medium heat.
When butter has melted add the 1 cup peanut butter,
Stir and bring to a boil, when it is at a full bubbly boil then boil for 3 minutes, set your kitchen timer so as not to scorch.
Remove from heat
Stir in the sifted powdered sugar and stir to incorporate until all is mixed together.
Add 1 1/2 teaspoons pure vanilla extract, and 2 tablespoons of Carnation Milk: When all is incorporated together,
Spread the creamed mixture into the foil lined pan.
Refrigerate for 30 minutes, after fudge is set slice into 1" x 1" squares.
You may cut into larger squares if desired.
You may freeze this fudge then thaw at room temperature, make ahead for Christmas! This is a great creamy rich decadent candy that will win rave reviews with the family and friends.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy