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Aunt Nellie's Peanut Butter Fudge

 Aunt Nellie's Peanut Butter Fudge
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!
96 ServingsPrep: 25 min. + chilling


  • 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 McCormick® Pure Vanilla Extract


  • Line a 13-in. x 9-in. pan with foil and grease the foil with 1
  • teaspoon butter; set aside.
  • 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).
  • Spread into prepared pan. Chill for 2 hours or until firm.
  • 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.
Nutritional Facts: 1 piece equals 69 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 50 mg sodium,

2 of 2

Aunt Nellie's Peanut Butter Fudge (continued)

Nutritional Facts: 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.