Walnut Peanut Butter Fudge Recipe

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Walnut Peanut Butter Fudge Recipe

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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
Recommended: Our Best Fudge Recipes
MAKES:
81 servings
TOTAL TIME:
Prep: 35 min. + chilling
MAKES:
81 servings
TOTAL TIME:
Prep: 35 min. + chilling

Ingredients

  • 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

Directions

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.
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

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.

  • 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
  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

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