| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 40 min |
| Yield: | 24 pieces |
Ingredients
- 8 tablespoons (1 stick) butter
- 3 cups sugar
- 2/3 cup cocoa
- 1 teaspoon salt
- 1 1/2 cups milk
- 1/2 cup smooth peanut butter
- 1 cup chopped pecans
- 2 teaspoons vanilla extract
Instructions
- Coat an 8-by-8-inch pan with 4 tablespoons of the butter. In a medium saucepan, stir together the sugar, cocoa and salt. Stir in the milk. Bring the mixture to a rolling boil and reduce the heat to medium-low. Attach a candy thermometer to the saucepan and simmer for 25 to 30 minutes, or until the mixture reaches 240 degrees F. Remove the pan from the heat, stir in the remaining 4 tablespoons butter, the peanut butter, the pecans and the vanilla. Pour the fudge out onto the buttered pan. Let the fudge cool for 20 minutes, then cut it into bite-size pieces.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 210 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 27 g |
| Protein | 3 g |
| Cholesterol | 12 mg |
| Sodium | 106 mg |
Reviews
I made this fudge today. It’s the best pudding I ever had!
What high altitude adjustments should be made for 6,500’.
I have made this fudge for YEARS and every single time I give it as a gift I get raves over how good it is. As with ANY recipe, follow the directions. Don’t cut any corners and pay attention to the cooking of the fudge. EXACTLY 240 degrees. I do agree with some that the butter in the pan is too much. If that’s the case for you, cut back on the butter and just lightly line the pan enough so it won’t stick. Other than that….TOTALLY love this fudge. It is easy to make and a favorite of everyones. It doesn’t last on the plates…first to go!
LOVE ❤️
This is my moms fudge. This is the first time I have saw another use it.
She had a iron skillet just for this fudge( I have inherited it and still only fudge made in it) and she used the drip in water test and made it perfect every time. I have the cocoa coated paper with recipe she used.
In the 27 years she has been gone I have made maybe 6 times perfect like her. So when it doesn’t turn out perfect I eat all myself. LOL. It has to be perfect before you can share.
No other fudge comes close to this
This is an amazing recipe if you make it on a sunny day. My family has been making a recipe very close to this for decades. Keep it going on the stove till it forms a firm ball when dropped into VERY COLD water. I add ice cubes to the water to get it cold enough. It takes a little watching but it comes out perfectly if you follow the directions!!!
1.Use a heavy bottomed pan!!!
2. Make sure your thermometer is not touching the bottom of the pan… VERY IMPORTANT!!!
3. Make it on a sunny day!!!
I also add 1 heaping tablespoon of marshmallow fluff and stir it in at the end of cooking time.
There is not a better recipe out there if you know how to FOLLOW DIRECTIONS!!!
My printer is not working, so I took the time to write out the recipe as it sounded so good with a little peanut butter added. I made the mistake of reading the reviews AFTER writing out the recipe, and now I’m afraid of trying this recipe. Really bad reviews, and I don’t know if mine would turn out like a brick, or like pudding. I’ve never eaten fudge with a spoon. On to another recipe!
430 days ago
No luck! Did not set and the butter in the dish left pools of greasy butter laying on top of the fudge. Lastly, after setting overnight, I cut into it, and it was pure chocolate pudding under the top “crust”.
Totally disappointed! I should have read the reviews before wasting expensive ingredients on a recipe that turns to “BRICK”. Trisha you should re-think the instructions you’re providing people! Reduce candy thermometer to 234 degrees, and DO NOT STIR, the fudge is shiny than it turns a matte…
About 235 was as hot as it would get and it never set up, even the next day after a night in the fridge it’s a goopy mess. however, it was raining outside and I have been told to never make fudge when it is raining. The taste was great we just eat it with a spoon.
Well, I thought I was following recipe exactly, but I definitely did not get any of the results as stated in other reviews. First, molten lava will NOT cool and set in 20 minutes! Secondly, 4 tablespoons butter to butter the dish – yuck, I had nasty looking pools of greasy butter laying on top of the fudge. Lastly, after setting overnight, I cut into it, and it was pure chocolate pudding under the top “crust”.