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Aunt Nellie’s Peanut Butter Fudge

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
  • Makes
    3 pounds


  • 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


  • Line a 13-in. x 9-in. pan with foil and grease the foil with 1 teaspoon butter; set aside.
  • 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).
  • Spread into prepared pan. Chill for 2 hours or until firm.
  • Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition 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.

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  • sundancekidS
    Nov 30, 2012

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

  • pnutpharm
    Nov 21, 2009

    No comment left

  • cen06451
    Aug 28, 2009

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

  • mshinch
    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?