Peanut Butter Fudge Recipe
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 |
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
Directions
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.
Chef
