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.