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My version of what granny used to make


  • 2 cups packed brown sugar
  • 1 cup white sugar
  • Dash of salt
  • 1/4 cup buttermilk
  • 1/2 cup milk
  • 3 Tb. butter
  • 1 cup peanut butter
  • 1 tsp. vanilla
  • Chopped toasted walnuts to taste


  • Combine sugars, salt, and milks in heavyweight large saucepan. Stir constantly over medium-high heat to boiling. Turn heat down to medium-low; simmer *without* stirring apx. 16 minutes. Remove from heat, beat in butter, peanut butter, vanilla (and nuts if using) until mixture begins to thicken. Pour into buttered pan (may use a square cake pan, round pie tin, or simply pour onto parchment-lined baking sheet and allow to set-up freeform). Allow to cool & set-up completely before cutting.
  • Fudge, like a favorite pie crust, is something you grow a 'feel' for after making a particular type several times. You may need to adjust cooking time to your own stove. I don't use a candy thermometerfor this recipe, and it's not failed me yet.

Categories: Candy  Fudge 
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