PEANUT BUTTER FUDGE MARSHMALLOW RECIPES
EASY PEANUT BUTTER FUDGE WITH MARSHMALLOW CREAM - FLUXING WELL
Learn how to make easy peanut butter fudge with marshmallow creme by following this simple recipe. Enjoy this creamy, delicious treat today!
Provided by Lisa
Categories Dessert
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 48
Number Of Ingredients 6
Steps:
- Line a 9 by 9-inch square baking pan with foil, or do the same with an 8 by 11-inch pan. Extend the foil slightly over the end of the pan, so that the fudge will be easy to lift out later if you need to store the fudge in another container.
- Bring sugar, butter, and evaporated milk to a rolling boil in a large (mine is 2 and 3/4-quart-sized) saucepan on medium heat. Stir the mixture constantly. Keep stirring and boil for 4 minutes or until a candy thermometer reaches 234 degrees. Remove the pan from the heat.
- Stir in the peanut butter and marshmallow creme and keep stirring until both are melted. Add vanilla and mix well.
- Pour into prepared pan, spreading to cover the pan completely. Cool for a few hours before cutting into small squares. If you need to put the fudge in a different container for storage, lift the fudge out of the pan (using foil handles) before cutting.
Nutrition Facts : Calories 95 kcal, ServingSize 1 serving
EASY PEANUT BUTTER FUDGE RECIPE: HOW TO MAKE IT
My sister shared the recipe for this unbelievably easy peanut butter fudge with marshmallow cream. I prefer using creamy peanut butter for this mouthwatering dessert, but the chunky style works just as well. —Mary Jane Rummel, Linglestown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 2 pounds (64 pieces).
Number Of Ingredients 5
Steps:
- Line an 8-in. square pan with foil; grease with butter., In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat., Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly., Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 67 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 28mg sodium, CarbohydrateContent 10g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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