Old Fashioned Peanut Butter Fudge

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15


No marshmallow creme in this fudge recipe.  This is pure creamy peanut butter fudge.



  • 2 cups white sugar
  • 1/2 cup milk or half & half
  • 3 tablespoons light corn syrup
  • 3 tablespoons real butter
  • 1/2 teaspoon pure Vanilla extract
  • 2 very heaping tablespoons of creamy peanut butter
  • 3/4 cup chopped nuts, I use pecans


  1. Line a 8 x 8 square baking dish with foil, leaving the foil hanging over the sides for easy removal. Lightly butter the foil.
  2. Combine the sugar, milk or half & half, and corn syrup in a 2 quart pan over medium heat. Stir mixture slowly but constantly until mixture comes to a boil. Continue cooking and stirring constantly until the mixture reaches 234 degrees on a candy thermometer or forms a soft ball when dropped in cold water, removing the pan from the heat each time you do a water test.
  3. Remove the pan from heat. Add the butter, Vanilla and peanut butter and mix until smooth. Add nuts, if using, and mix in. Immediately spread in prepared dish.
  4. Place candy in a freezer or cold place until the candy is totally cooled. Cut and serve or store in an airtight container.


  • Candy will stay fresh for up to 5 days in an airtight container.


  • Serving Size: 16