Connie's Peanut Butter Fudge

Category Fudge


  • 2 cups sugar
  • 1 cup milk
  • 1 cup peanut butter
  • 1 tsp. vanilla
  • 1/4 cup of margarine


Grease the bottom and sides of a 9x9 inch pan and have ready. Combine sugar and milk in 5 qt. pan. Stir often. Bring to a boil and when it feels like it is getting thicker use the soft ball test to see if it is done. Once it reaches the soft ball stage, remove from heat and add the margarine, peanut butter and vanilla. Mix throughly. Beat mixture until it starts to thicken then pour into the greased pan and smooth out. Refrigerate for about 30 minutes to set. This is a very creamy fudge.


Soft ball stage - use a 1/4 cup measuring cup, fill about half way with COLD water. Drop in a half teaspoon of the boiled mixture, use your finger to move it around, if it forms a soft ball it is ready. If it doesn't form a soft ball, let it boil another minute or so and repeat the test until it does form a soft ball.

Source: This is a recipe that I have used for approximately 35 years and is very easy to make.

By Connie from Towanda, PA

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Food and Recipes Recipes Baking & Desserts Candies FudgeApril 8, 2008
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