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Peanut Butter Fudge
Ingredients
-
4
cups sugar
-
2
5 ounce can evaporated milk (1-1/3 cups)
-
1
cup butter (no substitutes)
-
1
10 ounce package peanut butter pieces (1-3/4 cups)
-
1
7 ounce jar marshmallow creme
-
1
cup finely chopped peanuts
-
1
teaspoon vanilla
Directions
1. Line an 8x8x2-inch baking pan with foil; extend foil over edges. Butter foil; set aside.
2. Butter sides of a heavy 3-quart saucepan. Add sugar, evaporated milk, and butter. Clip a candy thermometer to side of pan. Cook and stir over medium-high heat to 236 degree F, soft-ball stage (about 12 minutes).
3. Remove saucepan from heat; remove thermometer. Add peanut butter pieces, marshmallow creme, peanuts, and vanilla; stir till peanut butter pieces are melted. Spread into prepared pan. Score into 36 squares while warm. When firm, cut into squares. Cool completely and wrap with plastic wrap. Store in the refrigerator. Makes about 3-1/3 pounds (36 servings).
From the Test Kitchen
- Make Ahead Tip Refrigerate 2 to 3 weeks or freeze up to 1 year.
Nutrition Facts
(Peanut Butter Fudge)
- Servings Per Recipe 36,
- Calories 223,
- Protein (gm) 3,
- Carbohydrate (gm) 32,
- Fat, total (gm) 10,
- Cholesterol (mg) 16,
- Saturated fat (gm) 5,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 117,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Well its good... didnt thicken like it said... very runny! (yes i went by instructions)... But its good w/ cake or ice cream.... ?!
12/23/2009 09:48:33 PM Report AbuseTRY THIS ONE WHEN YOU GET A CHANCE! YOU WILL LOVE IT!
12/13/2009 08:04:52 PM Report AbuseThis is AWESOME!!
12/13/2009 08:03:26 PM Report AbuseTHANK YOU AGAIN!!!
12/13/2009 07:58:22 PM Report AbuseTHANK YOU FOR SHARING THIS RECIPE!!! IT IS THE BEST FUDGE! AND A GREAT GIFT GIVER FOR THE HOLIDAYS!!!!!
12/13/2009 07:55:43 PM Report Abuse