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Peanut Butter & Cream Fudge


64 pieces


2 cups granulated sugar
1 cup sour cream
1/8 teaspoon salt
1 cup peanut butter
1 teaspoon vanilla extract


Line an 8" x 8" baking pan with aluminum foil, extending foil at least 2" over ends of the pan and set aside.

In a heavy saucepan, combine the sugar, sour cream and salt. Bring to a boil. Cover and simmer for 5 minutes. Uncover and cook over medium heat until mixture reaches the soft ball stage or 234°F to 240°F on a candy thermometer, stirring occasionally. Remove from the heat, Stir in peanut butter and vanilla. With a wooden spoon, beat until thick and creamy, about 5 minutes. Pour into prepared baking pan.

Refrigerate until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.

Additional Information

For best results, test the accuracy of the candy thermometer prior to making fudge.


Store covered in the refrigerator.

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