Peanut Butter Fudge
5 ounce can evaporated milk (1-1/3 cups)
cup butter (no substitutes)
10 ounce package peanut butter pieces (1-3/4 cups)
7 ounce jar marshmallow creme
cup finely chopped peanuts
- Line an 8x8x2-inch baking pan with foil; extend foil over edges. Butter foil; set aside.
- 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).
- 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
Refrigerate 2 to 3 weeks or freeze up to 1 year.
Nutrition Facts(Peanut Butter Fudge)
- Per serving:
- 223 kcal cal.,
- 10 g fat
- (5 g sat. fat,
- 16 mg chol.,
- 117 mg sodium,
- 32 g carb.,
- 1 g fiber,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet