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Peanut Butter Fudge

Global.Platter's picture
Ingredients
  Canned milk 2⁄3 Cup (10.67 tbs)
  Granulated sugar 2 Cup (32 tbs)
  Marshmallow creme 1⁄2 Pint
  Chunk style peanut butter 1 Cup (16 tbs)
  Vanilla 1 Teaspoon
Directions

Grease sides of a heavy 2 quart saucepan.
Combine sugar and milk in it.
Stir over medium heat until sugar dissolves and mixture boils.
Cook to soft ball stage (234 degrees on candy thermometer).
Remove from heat and add peanut butter and marshmallow cream and vanilla.
Stir until well blended.
Pour into greased 9x9x2" pan.
Cut when firm.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Ingredient: 
Nut
Interest: 
Gourmet

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4000 Calories from Fat 1125

% Daily Value*

Total Fat 134 g206.2%

Saturated Fat 23.8 g119.2%

Trans Fat 0 g

Cholesterol 16 mg5.3%

Sodium 1421.3 mg59.2%

Total Carbohydrates 670 g223.4%

Dietary Fiber 20.6 g82.6%

Sugars 594.9 g

Protein 67 g134.5%

Vitamin A 3.3% Vitamin C

Calcium 30.1% Iron 27.8%

*Based on a 2000 Calorie diet

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Peanut Butter Fudge Recipe