Gerry's Peanut Butter Fudge
Servings
Prep Time
Cook Time
Ready In
Recipe: #3071
November 25, 2011
Categories: Comfort Food, Desserts, Cookies, Dairy, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, One-Pot Meal, Christmas, Easter, Entertaining, Fall/Autumn, Halloween, Labor Day, Ladies Luncheon, New Years, Potluck, Stove Top, Gluten-Free, No Eggs, Make it from scratch, Bars, Sugar more
"This rich and delicious fudge is one of my families favorites, and is a hit no matter where I bring it. I sometimes use chunky peanut butter in place of the plain peanut butter. It is my aunt's recipe and one that I truly treasure!"
Ingredients
Nutritional
- Serving Size: 1 (53.4 g)
- Calories 233
- Total Fat - 11.3 g
- Saturated Fat - 2.3 g
- Cholesterol - 2.5 mg
- Sodium - 101.1 mg
- Total Carbohydrate - 31.2 g
- Dietary Fiber - 1.2 g
- Sugars - 27 g
- Protein - 4.4 g
- Calcium - 19.6 mg
- Iron - 0.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step 1
In a heavy cast iron pan, on medium-high heat, bring to a boil the sugar, brown sugar and milk, and boil for 5 minutes.
Step 2
Take off the stove, and add the peanut butter, marshmallow fluff, vanilla, butter or margarine, and walnuts.
Step 3
Stir well, and put into 2 8x8 inch pans.
Step 4
Let cool, and then with a sharp knife, cut into 2 inch squares.
Step 5
Store in a plastic container with cover.
Step 6
These can be refrigerated.
Tips & Variations
No special items needed.
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