Gramma's Easy Peanut Butter Fudge Recipe -
Gramma's Easy Peanut Butter Fudge Recipe
  • READY IN 40 mins

Gramma's Easy Peanut Butter Fudge

Recipe by  

"This is a great treat that can be made with ingredients that everyone has in their cupboards. It is my grandmother's recipe. It makes a good gift when put into boxes and keeps for a very long time in regular temperatures."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch dish Change Servings
  • COOK

    20 mins

    40 mins


  1. In a medium saucepan over medium heat, combine milk and sugar. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  2. Remove from the heat and stir in margarine, peanut butter and vanilla. Quickly spread into a 9x13 inch dish. Allow to cool almost completely before cutting into squares. Store in an airtight container.
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Reviews More Reviews

Most Helpful Positive Review
Oct 01, 2004

I made a sugar-free version of this for my father-in-law who is diabetic. I used Splenda in place of the brown sugar. (I just used 1/2 the amount listed because Splenda is quite sweet). It was a great success! I am about to make a second batch.

Most Helpful Critical Review
Dec 08, 2007

I'm crushed. My first time making fudge and followed the recipe EXACLTY. Even got the fudge to the right temperature and it wouldn't set up. It's still runny. Any ideas what I did wrong?


48 Ratings

Dec 19, 2004

I followed this recipie to the letter. I have made fudge in the past, tho it has been many years. The directions are not complete which leads to disaster. I let the concoction set for 2 hours and all I had to show for it was a pan of sludge. Now that I know what I need to do, I think I'll find a different recipie. You really should update your directions to be ALL inclusive instead of assuming everyone knows what to do. We don't, that is why we are here looking for help.

Dec 18, 2006

I followed the directions exactly, but the fudge wouldn't set up.

Nov 12, 2003

Great, very quick & easy recipe! I did have everything I needed in my cupboard. I used cream with the milk, and folded in semi-sweet chocolate chips at the very end to make it chocolate-peanut butter. Keeps nicely at room temperature, good consistency.

Nov 12, 2003

This is the creamiest fudge I have ever is delicious, a wonderful addition to my recipe collection.

Mar 25, 2006

Is there something missing from the ingredient list? What kind of milk? And every other fudge recipe I've used calls for butter, not margarine. I made a mistake making this fudge, as all I have now is a pan of semi-liquid peanut sauce. My best friend suggests that I put it in a jar to microwave for ice cream topping... which is the only way to salvage this disaster. Sorry... I went looking for a better recipe because the fudge was supposed to be a gift, and I wouldn't give this to anyone!

Nov 12, 2003

By far the best peanut butter fudge!!!!


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  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 40.9 g
  • 13%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 112 mg
  • 4%

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

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