Tested till perfect Peanut Butter Fudge
Photography by Matthew Kimura

Peanut Butter Fudge

A favourite childhood flavour in a smooth, dense, creamy treat makes this a gift that's guaranteed to please any age.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 2 ratings.
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  • Portion size 1 lb (500 g), or 32 pieces


  • 1 pkg (10 oz/300 g) 1pkg (10 oz/300 g)peanut butter chips
  • 2/3 cup 2/3cupsweetened condensed milk
  • 1/4 cup 1/4cupwhipping cream
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Line 9- x 5-inch (2 L) loaf pan with parchment paper; set aside.

In heatproof bowl over saucepan of hot (not boiling) water, melt together peanut butter chips, condensed milk and cream until smooth.

Spread in prepared pan; cover and refrigerate until chilled, about 6 hours. Cut into 1-inch (2.5 cm) cubes. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

Additional information :

Peanut Butter and Jelly Fudge: After spreading in loaf pan, drop 1/4 cup (50 mL) grape jelly by teaspoonfuls (5 mL) over top; swirl with tip of knife.

Nutritional Information Per piece: about

cal 71 pro 2g total fat 4g sat. fat 2g
carb 8g fibre 0 chol 5mg sodium 31mg

% RDI:

calcium 3 iron 1 vit A 1
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