Milk and Peanut Fudge Recipe for a Sherbet-Style Sweet

Name: Milk and Peanut Fudge Recipe for a Sherbet-Style Sweet
Prep time: 20 min
Cook time: 35 min
Total time: 295 min
Yield: About 20 small pieces
Cuisine: Eastern European-inspired
Ingredients: 400 g sugar; 250 ml milk; 80 g butter; 200 g roasted peanuts or hazelnuts; optional vanilla

Dense milk and sugar fudge with toasted peanuts and butter.

By Savva LoginovUpdated October 2, 2026

Total 4 hr 55 minMakes About 20 small pieces

Jump to Recipe

This milk-and-nut sherbet is a firm, sliceable sweet made with sugar, milk, butter and toasted peanuts or hazelnuts. The cooking point matters more than a stated number of minutes: simmer the sugar mixture until a candy thermometer reaches the soft-ball stage, then stir in butter and nuts. Have a parchment-lined dish ready before turning on the heat. The hot syrup can burn, so use a deep, heavy pan and keep hands clear when stirring. Let the poured mixture cool until it sets, then cut it into small squares for serving with tea. Store the finished pieces covered in the refrigerator, and use a clean knife for each serving.

Recipe card

Milk and Peanut Fudge Recipe for a Sherbet-Style Sweet

Prep 20 minCook 35 minTotal 4 hr 55 minYield About 20 small pieces

Equipment: Mixing bowl, measuring tools and suitable cooking equipment

Ingredients

Main ingredients

400 g sugar 250 ml milk 80 g butter 200 g roasted peanuts or hazelnuts optional vanilla

Instructions

Prepare the pan and nuts
Line a small square dish with parchment. Toast the peanuts or hazelnuts in a dry skillet, then set aside.
Dissolve sugar
Heat 400 g sugar and 250 ml milk in a tall, heavy saucepan over medium heat, stirring until sugar dissolves. Clip a candy thermometer to the pan without touching the base.
Cook to soft-ball stage
Bring to a steady boil. Once boiling, stop stirring and heat to 112–113°C (234–236°F), adjusting for a thermometer’s instructions and altitude. Go by temperature rather than the source article’s 20–30-minute estimate; boiling sugar is extremely hot.
Add butter and nuts
Take the pan off the heat. Stir in 80 g butter and 200 g toasted nuts with optional vanilla until evenly mixed and slightly thickened.
Let set
Pour carefully into the lined dish and let stand until cool and firm, about 3–4 hours. Cut into small pieces.

How to tell when it is ready

The milk-sugar mixture reaches 112–113°C (234–236°F) before butter and nuts are added; the poured mixture sets firm after cooling.

Tips

Line the dish before cooking the sugar.
Use a tall heavy pan and a candy thermometer.
Cook to 112–113°C rather than a fixed number of minutes.
Keep hands clear of the hot syrup when mixing in the nuts.

Troubleshooting

Line the dish before cooking the sugar.
Follow the method’s visible texture or temperature cue rather than a fixed clock when ingredients vary.

Serving suggestions

Cut into small squares for tea.
Serve at the end of a festive meal.
Add a square beside coffee.
Chill briefly for a firmer cut.

Storage

Store finished pieces in a covered container in the refrigerator for up to 4 days.

Food safety

Boiling sugar causes severe burns. Keep children away and use a tall heavy saucepan and candy thermometer.

Serve milk and peanut sherbet fudge when the final step’s doneness and storage cues have been met.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.