TOTAL TIME: Prep: 35 min. + chilling
MAKES: 81 servings


  • 11 tablespoons butter, softened, divided
  • 2 cups sugar
  • 1 cup evaporated milk
  • 1 teaspoon salt
  • 1 package (10 ounces) peanut butter chips
  • 1/2 cup packed brown sugar
  • 1/2 cup light corn syrup
  • 2 cups confectioners' sugar
  • 1 cup chopped walnuts

Nutritional Facts

1 piece: 87 calories, 4g fat (2g saturated fat), 5mg cholesterol, 54mg sodium, 13g carbohydrate (11g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.


  1. Line a 9-in. square pan with foil and grease the foil with 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, evaporated milk, salt and 4 tablespoons butter. Cook and stir over medium heat until mixture comes to a rapid boil. Boil for 8 minutes or until a candy thermometer reads 226°, stirring constantly. Remove from the heat. Add peanut butter chips; stir until mixture is smooth. Pour into prepared pan. Refrigerate for 30 minutes.
  2. Meanwhile, in a heavy saucepan, combine brown sugar, corn syrup and remaining butter. Cook and stir until smooth. Bring to a boil over medium heat. Remove from the heat. Stir in confectioners' sugar until smooth.
  3. Spread evenly over peanut butter layer in pan. Sprinkle with walnuts; press down lightly. Refrigerate for 2 hours or until firm. Using foil, lift fudge out of pan. Cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 3-1/4 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Walnut Peanut Butter Fudge in Country Woman Christmas Annual 2009, p72

Reviews for Walnut Peanut Butter Fudge

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image