Aunt Nellie's Peanut Butter Fudge Recipe

1 3 1
Publisher Photo

Aunt Nellie's Peanut Butter Fudge Recipe

Read Reviews
1 3 1
Publisher Photo
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!
MAKES:
96 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
96 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 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

Directions

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.
Originally published as Aunt Nellie's Peanut Butter Fudge in Country Woman October/November 2008, p59

Nutritional Facts

1 each: 69 calories, 3g fat (1g saturated fat), 5mg cholesterol, 50mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Popular Videos

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAunt Nellie's Peanut Butter Fudge

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
sundancekidS User ID: 1920597 102875
Reviewed Nov. 30, 2012

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

MY REVIEW
cen06451 User ID: 3914877 142201
Reviewed Aug. 28, 2009

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

MY REVIEW
mshinch User ID: 1985154 91662
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?"

Loading Image