Cathy's Peanut Butter Fudge


Cathy's mom developed this recipe a long time ago. You do need a candy thermometer. Enjoy!

Prep Time:
25 mins
Total Time:
25 mins
1 - 8x8 inch square pan


  • 2 cups packed brown sugar

  • 1 tablespoon butter

  • ½ cup milk

  • 1 teaspoon cornstarch

  • 1 tablespoon water

  • 1 teaspoon vanilla extract

  • 1 cup creamy peanut butter


  1. Grease an 8x8 inch square pan.

  2. In a saucepan over medium heat, combine the brown sugar , butter and milk. cook until the mixture reaches the soft ball stage (234-240 degrees F, 112-115 degrees C).

  3. Combine the cornstarch and water, add to the saucepan and mix well. Remove from heat and beat for 2 minutes. Stir in the vanilla and peanut butter until thoroughly blended. Spread batter evenly into the prepared pan. let cool, then cut into squares and enjoy!

Nutrition Facts (per serving)

281 Calories
12g Fat
41g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 281
% Daily Value *
Total Fat 12g 15%
Saturated Fat 3g 15%
Cholesterol 3mg 1%
Sodium 120mg 5%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 5%
Total Sugars 38g
Protein 6g
Calcium 52mg 4%
Iron 1mg 4%
Potassium 204mg 4%

* 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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