Easy Peanut Butter Fudge
"Going through the recipe box and posting recipes that have been passed down. This is a simple and easy fudge recipe that does not require a candy thermometer."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (137.4 g)
- Calories 584.6
- Total Fat - 35.5 g
- Saturated Fat - 8 g
- Cholesterol - 10.8 mg
- Sodium - 407 mg
- Total Carbohydrate - 57.7 g
- Dietary Fiber - 2.7 g
- Sugars - 39.6 g
- Protein - 13.5 g
- Calcium - 191.1 mg
- Iron - 1.5 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Sift the confectioners' sugar into a large bowl; set aside.
Step 2
Grease a 9-inch square pan; line with plastic wrap.
Step 3
Combine brown and granulated sugars in a medium saucepan with the butter and milk.
Step 4
Heat over medium heat, stirring, until blended and butter is melted.
Step 5
Bring to a full boil; continue boiling, stirring occasionally, for 5 minutes.
Step 6
Quickly stir in the vanilla, peanut butter, and marshmallow creme; pour over the confectioners' sugar and stir to mix well.
Step 7
Spoon into the prepared pan. Cover with plastic wrap, pat down to level out and chill until firm.
Step 8
Cut into squares when firm.
Step 9
If the fudge is difficult to cut, let it stand at room temperature for 15 to 20 minutes before cutting.
Tips
No special items needed.
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