Saucy Sunday – Fencepost’s Peanut Butter Fudge

One of the things my family looks forward to every year is my peanut butter fudge.

I learned to make this many years ago. With no recipe. I just eyeballed it.

A couple of years ago, my daughter asked me for the recipe. I didn’t have one to give her.

So, like with my drop biscuits, I had to measure everything for the first time and document every step.

I got to thinking…

which can be dangerous to myself if I think for too long. I start using up precious brain cells faster than my body can reproduce them.

I’m afraid if I think too hard, I’ll become a babbling idiot. That would not be pretty.

Anyway, while I was burning up brain cells, I thought that maybe someone out there in the blogosphere might have been asked to bring something to a Thanksgiving celebration. And have no idea what to bring.

Well, let me tell ya, this peanut butter fudge is to die for. It’s creamy goodness is mouth watering and addictive.

Only three ingredients…


Mix 1 and 1/2 cup sugar and 1/2 cup evaporated milk (Not sweetened condensed) in a heavy saucepan. And bring to a boil over medium/high heat.


It is best to use a heavy saucepan, if you have one. It is less likely to burn on the bottom. Here, I have my Mothers heavy saucepan. But for years I didn’t have one and I used just a regular pan. If this is the case for you, turn the heat a little lower and make sure you keep stirring.

Pay no attention to the thermometer in the pan, I was experimenting.

Continue to stir and boil for 2 minutes. To keep it from boiling over…stir faster. You want it to a soft ball temperature, that is if you want to keep track of the temperature.


Remove from heat, add peanut butter and stir.


Pour directly into molding pans to cool. There’s no need to grease or butter pans as there is enough oil in the peanut butter to keep it from sticking.


Cool and turn out onto cutting surface.


Cut into bite-sized pieces, wrap it up real pretty and you’ll be the hit of the party.


This recipe will only make one of the pans pictured above. I doubled the recipe to make extra for my co-workers.

They all love me, this time of year. tee hee

Betcha can’t eat just one!!


Fencepost’s Peanut Butter Fudge

1 1/2 cup sugar

   1/2 cup evaporated milk

1 1/2 cup peanut butter

Mix sugar and evaporated milk in medium size heavy saucepan. Cook over medium/high heat to a boil.

Boil 2 minutes (to soft ball stage). Remove from heat, stir in peanut butter.

Pour into molding pans and cool.

Cut into bite-size pieces.

15 comments on “Saucy Sunday – Fencepost’s Peanut Butter Fudge

  1. So Becky this looks easy and so good. I can’t wait to try it. You crack me up because you don’t measure. I usually cook that way as well. However baking I try to measure.

  2. Wow! Looks so good! I tried to make fudge once and it turned out horribly, but this looks like something I could do.
    Oh and don’t think that I didn’t notice that roaring fire in the background of the first picture – I am SO jealous!

  3. My Mother makes really, really good peanut butter fudge. It’s so creamy. I don’t have the recipe, I don’t make fudge. I’m too lazy. She also has a really good chocolate fudge recipe.

  4. That looks delicious! Peanut butter fudge is one of my favorites, but I love all fudge. My mom used to love making fudge, she would try all sorts of recipes. You can top your peanut butter fudge with m &m’s for all the chocolate lovers out there (Me included) and it adds a delicious touch. Thanks for the recipe, I’ll add it to my collection. It looks easy and mouthwatering.

  5. Wow! Just the pics and I can taste it already. I might give this a try, although past attempts at making fudge have led to a few family legends (like the fudge that stuck in the pan so hard that the pan had to be tossed out…)

    Thank you for sharing this!

  6. Pingback: Used tires and fudge : Southern Highland Reader

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