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Walnut Peanut Butter Fudge

 Walnut Peanut Butter Fudge
My family loves fudge so I make a batch often. It also makes a great gift during the holiday season.—Robin Hazzard, Howes Cave, New York
81 ServingsPrep: 35 min. + chilling


  • 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;

2 of 2

Walnut Peanut Butter Fudge (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 piece equals 87 calories, 4 g fat (2 g saturated fat), 5 mg cholesterol, 54 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.