Peanut Butter Fudge – a delicious recipe with sugar, light corn syrup, milk, salt, butter, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine sugar, corn syrup, milk and salt in medium-size saucepan.
2
Cook over low heat, stirring constantly, until sugar dissolves.
3
Cover pan and cook allowing steam to wash down the sugar crystals that cling to side of pan.
4
Uncover pan; insert candy thermometer and cook without stirring until candy thermometer reads 236u00b0 where syrup, when dripped into very cold water, forms a soft ball that flattens on removal from water.
5
Remove from heat; add butter.
6
Cool syrup until lukewarm (110u00b0).
7
Add vanilla, peanut butter and nuts.
8
Beat until candy begins to thicken and loses its high gloss.
9
Turn immediately into buttered 8 x 8-inch pan.
10
Score with sharp knife.
11
Cut into small squares when cool.
902
kcal
Calories
37
g
Fat
137
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 c. sugar, 1/4 c. light corn syrup, 1/2 c. milk, 1/4 tsp. salt, and more.
Yes, Peanut Butter Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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