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Aunt Nellie's Peanut Butter Fudge Recipe

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!
TOTAL TIME: Prep: 25 min. + chilling YIELD:96 servings


  • 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.

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.

Reviews for Aunt Nellie's Peanut Butter Fudge

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sundancekidS User ID: 1920597 102875
Reviewed Nov. 30, 2012

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

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

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

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?"

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