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Aunt Nellie's Peanut Butter Fudge Recipe

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Rose Goble, of Winamac, Indiana, says her aunt received this treasured family recipe from a co-worker who brought it in regularly for office potlucks—but only after the co-worker retired!
TOTAL TIME: Prep: 25 min. + chilling
MAKES:96 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 96 servings


  • 1 teaspoon plus 1/2 cup butter, divided
  • 1 cup chunky peanut butter
  • 1 package (8 ounces) process cheese (Velveeta), cubed
  • 1 package (2 pounds) confectioners' sugar
  • 1-1/2 teaspoons vanilla extract

Nutritional Facts

1 piece equals 69 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 50 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.


  1. Line a 13-in. x 9-in. pan with foil and grease the foil with 1 teaspoon butter; set aside.
  2. In a large heavy saucepan, combine the peanut butter, cheese and remaining butter. Cook and stir over medium heat until melted. Remove from the heat. Gradually stir in confectioners' sugar and vanilla until blended (mixture will be thick).
  3. Spread into prepared pan. Chill for 2 hours or until firm.
  4. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 3 pounds.
Originally published as Aunt Nellie's Peanut Butter Fudge in Country Woman October/November 2008, p59

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Reviewed Nov. 30, 2012

"Would you need to keep this refrigerated because of the cheese?"

Reviewed Aug. 28, 2009

"I think some bagged confectioners' sugar comes in 2 lb packages."

Reviewed Dec. 26, 2008

"I am confused by the amount of confectioners' sugar the recipe calls for. One package of sugar is 1 lb ---- two packages is 2 lbs. Which is correct?"

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