Aunt Hannah’s Foolproof Peanut Butter Fudge

NanaRLL's Note: Creamy, Soft, Peanut Buttery. My sister-in-law gave me this recipe nearly 30 years ago, and my family and friends have insisted that I make multiple batches of it during the Holidays ever since. They've been known to monitor the amount they each receive in goodie packages, and to actually fight over it. I usually omit the nuts, so that the creamy, melt in your mouth texture isn't hindered

Aunt Hannah’s Foolproof Peanut Butter Fudge

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 13

    x 9 pan

  • 1

    (12 ounce) can evaporated milk

  • 5

    cups sugar

  • ½

    cup butter or ½ cup margarine

  • 1

    dash salt

  • 7

    ounces marshmallow cream

  • 14

    ounces peanut butter (Jiff - A good quality peanut butter is a MUST)

  • 1

    teaspoon vanilla extract

  • ½

    cup walnuts, chopped (optional)


NOTE; for subsequent batches: If your batch is less firm than you’d like, increase cooking time a minute or so. If it’s too firm, or becomes dry or crystally when cooled, decrease cooking time or add more peanut butter. 1. Lightly butter or grease a 13 x 9 pan; set aside. 2. Measure out peanut butter, marshmallow cream and vanilla onto a large, lightly buttered or greased plate; set aside. 3. Place evaporated milk and sugar into a large heavy pot; stir until combined. Add butter or margarine and salt. 4. Bring to a boil over medium heat while stirring; adjust heat until a consistent medium-boil is achieved. (You need to lower the heat if the bubbles are popping and spurting dangerously close to your hand while stirring.). 5. Boil 12 minutes (more or less), stirring constantly. 6. Remove from heat; quickly add remaining ingredients and beat by hand until thoroughly combined. 7. Pour into prepared pan. Let cool. Cut into 1-inch pieces. Cover tightly with aluminum foil.


Facebook Conversations