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Peanut Butter Goat Milk Fudge

Honest Omnivore

"Real fudge, just like Grandma made . . . if Grandma had a herd of dairy goats!"
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1 h 5 m servings 776 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 776 kcal
  • 39%
  • Fat:
  • 36 g
  • 55%
  • Carbs:
  • 109.2g
  • 35%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Grease a 9-inch square pan.
  2. Beat sugar into goat milk in a large, heavy pot; bring to a rapid boil, stirring continually to prevent burning, and cook, stirring constantly, until dark and thick, 30 to 45 minutes. An instant-read thermometer inserted into the center of the mixture should read at least 245 degrees F (118 degrees C).
  3. Stir peanut butter, butter, and vanilla extract into the milk mixture immediately upon reaching temperature. Continue to stir until the peanut butter and butter melt completely, the color is uniform, and the mixture appears smooth and glossy; spread into the prepared pan. Cool fudge to room temperature before cutting.


  • Cook's Note:
  • Use unsweetened peanut butter. If the peanut butter is salt-free, add a teaspoon of sea salt with the butter.

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