Peanut Butter Fudge
Instructions
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Line an 8-inch square pan with foil and butter the foil well. Set aside.
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In a medium saucepan, bring the milk and sugar to a boil. Boil for 4 minutes.
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Add the peanut butter and marshmallow creme and mix well. Quickly pour the mixture into the prepared pan.
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Chill until set.
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Cut into squares.
Notes
- Fudge freezes quite well, although the texture and flavor of the fudge may change slightly after freezing. To properly freeze fresh fudge, cut it into whatever size pieces you want to freeze, and then wrap each piece with an airtight wrapping material, such as aluminum foil or plastic wrap. After they are wrapped up, place the pieces of fudge into a plastic freezer bag. Remove as much of the air as possible before you seal the bag, and then store it in the freezer until it’s needed. Only put as much fudge as you will want to defrost at any one time into each plastic freezer bag.
Nutrition
Serving: 1squareCalories: 90kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 0.3mgSodium: 32mgPotassium: 44mgFiber: 0.3gSugar: 12gVitamin A: 4IUCalcium: 7mgIron: 0.1mg
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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