Peanut Butter Fudge

2 cups sugar
12 cup milk (regular condensed milk makes for a richer, creamier fudge)
1 teaspoon vanilla extract
34 cup creamy peanut butter

In a saucepan, slowly bring the milk and sugar to a boil over medium low heat.
Boil for exactly 2 and a half minutes, stirring constantly. Using a candy thermometer, to 280*. Using a glass of cold water, to “soft ball” stage.
Remove from heat, stir in peanut butter and vanilla.
Mix until smooth.
Pour into buttered 8″ x 8″ pan, let cool before cutting.

This is my Grandma Fuller’s recipe and I cannot hear “Peanut Butter Fudge” without thinking of her and this delicious, decadent treat!

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