Ingredients:
- 3 cups granulated sugar
- 1 cup evaporated milk
- ¼ cup cocoa
- ½ cup peanut butter
- 1 tablespoon butter or margarine
Directions:
- Butter 9 x 9 pan.
- Combine sugar, evaporated milk, and cocoa in a saucepan. Stir over high heat until the mixture comes to a rolling boil. Lower heat and cook to the soft boil stage.
- Remove from heat, and add peanut butter and butter or margarine. Beat by hand until creamy.
- Pour into a buttered pan. Cool and cut.
Peanut Butter Fudge Using Powdered Sugar
If you prefer peanut butter fudge made with powdered sugar, here is the recipe and a demonstration of the recipe that I use:
Anne James—also known as Jelly Grandma—is a professional canner and lifelong food preserver with over 55 years of hands-on experience. A retired librarian, paralegal, and self-taught expert in traditional Southern crafts, Anne specializes in canning, jelly-making, cooking, gardening, and quilting. She even has extensive experience as a bartender.
She’s been featured in the Daily Commercial and on Hershey’s website, and is lovingly known as the “go-to canner” in her family and beyond. Her mission is simple: to preserve and pass on the old ways—skills that kept generations thriving without shortcuts or preservatives.
You can find more of Anne’s work at PreservingSweetness.com, on YouTube, and occasionally on SurvivalFreedom.com.
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