Peanut Butter Fudge

Recipe Rating:
 3 Ratings
Serves: 9 x 9 pan
Prep Time:
Cook Time:
Cooking Method: Stove Top


2 pkg reese's peanut butter chips
1 can(s) eagle brand sweetened condensed milk
1/2 c butter

The Cook

Cherie Szilvagyi Recipe
Lightly Salted
Deckerville, MI (pop. 830)
Member Since Oct 2011
Cherie's notes for this recipe:
This fudge is easy and turns out right every time. Best when made ahead a day and people around to help eat it. Otherwise I would eat the whole pan!
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Combine all ingredients in a saucepan at medium-low heat on the stove. Gently stir until melted and combined. Pour into buttered and wax paper lined 9 x 9 pan. Refrigerate overnight. Lift out fudge and waxed paper. Cut into squares and store in an airtight container in the refrigerator. Can be stored up to 2 weeks.

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user Bea L. BeachChic - Dec 5, 2012
Bea L. [coffeetime] has shared this recipe with discussion groups:
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Does anyone have a recipe for?
user Denise Broessel dbroessel - Dec 9, 2012
I tried this recipe and say it's Family Tested & Approved!
user Denise Broessel dbroessel - Dec 9, 2012
I have to admit that I was a bit hesitant to try this. I've always gone the long route when I've made fudge. This is wonderful! I'm thinking of all the other chips there are out there and a whole new world opened up. Thank you so much for posting this recipe.
user Cherie Szilvagyi cheries001 - Dec 9, 2012
Thanks for trying the fudge. I agree, the best I have ever had. Other flavors of chips could be used. I hadn't tried any but imagine the raspberry chips? Will have to try some versions myself.
user lisa schultz lisamay04 - Dec 23, 2012
Is it swetened condence milk Eagle brand?

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