Cathy's Peanut Butter Fudge Recipe -
Cathy's Peanut Butter Fudge Recipe
  • READY IN 25 mins

Cathy's Peanut Butter Fudge

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 8x8 inch square pan Change Servings
  • PREP

    25 mins

    25 mins


  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!
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2007

I have some experience making fudge and I have a candy thermometer. I followed the directions exactly except for one small change. I used half & half instead of milk. Overall, I thought this was a great recipe! A REAL recipe for fudge without all the marshmallow creme junk. A wonderful peanut butter taste! I was impressed! The only thing that I wasn't crazy about was the fudge seemed a bit too moist and soft for my taste. It was still firm, but I think it could be improved. I will try this recipe again, but I will probably wait at least 10 minutes before adding the peanut butter and vanilla. Highly recommended! I will be trying

Most Helpful Critical Review
Dec 23, 2003

When you add the peanut butter and vanilla, stir quickly (it won't take much time to blend) and then immediately pour it into a pan--if you rest and then start stirring again the fudge will be grainy :(


74 Ratings

Dec 22, 2005

My mother gave me a peanut butter fudge recipe many years ago and my children lost it last year. So I searched all recipes and this one is the closest to hers. Very fast and easy to make. I like the fact there is no marshmallow creme. Very very good taste and creamy. My wifes bowling team all wanted the recipe. I use a probe electronic thermometer when I make fudge and it works much better than the 3 dollar candy thermometers. Exact temerpatures you can read everytime. Good Luck!

Nov 13, 2005

This is a great fudge recipe. If you have made candy before it's really very easy. If you haven't, it might take a little adjusting. You have to stir in the vanilla and peanut butter and pour it into the pan very quickly. And make sure that you bring it all the way to the correct temperature. If you don't, it will not set properly. But don't let this scare you, it is the best tasting PB fudge ever!

Nov 19, 2005

I used Splenda instead of sugar. It doesn't crystalize like sugar and would never set. The taste was great, so if it was sugar, they would have been awesome. Unfortunately for me, I had to toss the whole thing.

Dec 17, 2003

Wow, what a wonderful and easy recipe. Great job. I doubled this and it came out great. It was quick and easy too. My husband it a Peanut Butter fanatic and he just loved this recipe. Keep up the good work !!!

Dec 06, 2003

Very smooth, creamy, peanutbuttery, velvety fudge. I was very impressed with the ease and flavor. I went out and bought a candy themometer just for this recipie (just over a buck.) Will definately make this in the future. There is just one problem. How do you stop at just a few pieces.

Dec 19, 2003

I have never eaten peanut butter fudge with brown suger. It was pretty good, a little grainy though. I must have over cooked it a little bit, kinda crumbled on me when cutting. Or, I might not have waited until it cooled enough before adding the peanut butter.


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  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 40.9 g
  • 13%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 12 g
  • 18%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 120 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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