- 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
- 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.
- 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.
- 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.
Originally published as Walnut Peanut Butter Fudge in Country Woman Christmas Annual 2009, p72
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