|Nutritional Guidelines (per serving)|
|Servings: 36 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This peanut butter fudge is surprisingly easy to fix. No candy thermometer or testing needed — just heat and mix! This is a delicious and easy fudge to fix for holiday guests, or make a batch and take it along to a party.
Lining the pan with plastic wrap or foil makes it easy to lift the fudge out of the pan once it's cooled.
- 1 cup confectioners' sugar
- 1 cup light brown sugar, packed
- 1 1/2 cups granulated sugar
- 6 tablespoons butter
- 3/4 cup evaporated milk
- 1 teaspoon vanilla
- 1 cup peanut butter
- 1 cup marshmallow creme
Sift the confectioners' sugar into a large bowl; set aside.
Grease a 9-inch square pan; line with plastic wrap.
Combine the brown sugar and granulated sugar in a medium saucepan with the butter and milk. Heat over medium heat, stirring, until the butter has melted and the mixture is well blended.
Bring to a full boil; continue boiling, stirring occasionally, for 5 minutes.
Quickly stir in the vanilla, peanut butter, and marshmallow creme, and then pour the hot mixture over the confectioners' sugar; stir to mix well.
Spoon the fudge mixture into the prepared pan and spread. Cover with plastic wrap, pat down to level out and chill until firm.
Cut into squares when set and firm.
If the fudge is difficult to cut, let it stand at room temperature for 15 to 20 minutes before cutting.
Makes about 3 dozen 1 1/2-inch squares.
Add about 1/2 cup of chopped peanuts to the fudge mixture.
Add 1/2 cup of brickle chips to the fudge.