1990 Christmas Collection · Mother’s Cookbook
Very Easy Peanut Butter Fudge
A no-cook peanut butter fudge submitted by Carolyn Finnerty.
- Yield
- Approximately 2 pounds
- Chilling time
- 1 hour
Ingredients
- ⅓ cup butter, softened
- ½ cup light corn syrup
- ¾ cup peanut butter
- ½ teaspoon salt
- 1 teaspoon vanilla
- 3½ cups confectioners’ sugar, sifted
- ¾ cup chopped nuts, optional
Directions
- Blend the softened butter into the corn syrup.
- Stir in peanut butter, salt and vanilla until creamy.
- Mix in sifted confectioners’ sugar.
- Turn mixture onto a pastry board and knead by hand until smooth and blended.
- If using nuts, gradually knead them into the candy.
- Press into a greased 8-inch square pan. Chill for 1 hour, then cut into squares.
Family Memory
The owner remembers her mother struggling to make fudge of every kind, even recipes described as “no-fail.” It makes this recipe’s title, Very Easy Peanut Butter Fudge, an especially amusing find in her mother’s collection.
This historical recipe has not been reported as newly tested for The Hungry Canary.
Original Source
Submitted by Carolyn Finnerty, Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, candy and fudge section. The original booklet page has been partially cut away, but this recipe survives intact.