Peanut Butter Fudge Joy

Date: November 19, 2015

Every good Southerner knows that November is Peanut Butter Lovers Month. To celebrate, the Southern Peanut Growers are hosting the #myPBjoy Instagram contest this month! What could be more fun than eating peanut butter and taking pictures? How about winning prizes for doing so!

So here’s the deal:

  1. Follow @peanut.butter.lovers on Instagram.
  2. Eat peanut butter (Of course you can add this healthy source of protein and fiber to your favorite sandwich or smoothie, but we find our peanut butter joy in an old Southern favorite: peanut butter fudge.)
  3. Snap a picture
  4. Post the photo to Instagram tagging #myPBjoy
  5. Win prizes when Southern Peanut Growers randomly picks one winner each week of November!

IMG_5443Arriving in the South via the slave trade in the 18th century, today 50% of the nation’s peanuts are being grown in the South, (Georgia specifically). This popular treat can be found at church bake sales, wedding receptions and in holiday gift bags across the South! Southern author Rick Bragg has been known to eat a whole pound in one sitting.

You will find a surfeit of recipes for this glorious confection in cookbooks and cooking sites, but we prefer the classic Edna Lewis-style peanut butter fudge. Edna Lewis was the first African American woman to reach a nationwide audience and is credited for sparking the nation’s genuine interest in Southern cooking thus earning her the James Beard Living Legend award.

Edna's Peanut Butter Fudge


  • ½ cup milk
  • 2 cups sugar
  • 1 cup peanut butter (smooth or chunky)
  • 1 teaspoon vanilla extract


  1. Grease an 8x8-inch or 7x11-inch baking pan. Set aside.
  2. In a medium saucepan, bring milk and sugar to a boil. Allow to boil for about 2½ minutes, stirring regularly, and then remove from heat. Add the peanut butter and vanilla extract, and stir until the mixture is smooth.
  3. Pour the mixture into the pan and allow to cool until set. Slice into 1-inch squares.
  4. Try not to eat it all in one sitting!

Disclosure: Although I received compensation for this post from Southern Peanut Growers, all opinions expressed and the recipe and recipe photos are uniquely mine.


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