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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pan 1235g Recipe makes 1 pan) |
||
| Calories 5025 | ||
| Calories from Fat 2158 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 239.9g | 369% | |
| Saturated Fat 53.9g | 269% | |
| Monounsaturated Fat 110.8g | ||
| Polyunsaturated Fat 63.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 73mg | 24% | |
| Sodium 2516mg | 104% | |
| Potassium 2516mg | 71% | |
| Total Carbohydrate 678.3g | 226% | |
| Dietary Fiber 15.5g | 61% | |
| Sugars 624.9g | ||
| Protein 82.9g | 165% | |
Peanut Butter Fudge
By: lucid501
Apr 8, 2008
my mom's recipe for peanut butter fudge. Easy ingredients to keep on hand, quick to make, and very creamy. (Cooling time is not included.)
1 pan
Ingredients
- 3 cups sugar
- 1 cup evaporated milk
- 1/2 cup margarine
- 1 cup creamy peanut butter
- 1 tablespoon vanilla
Directions
1
Butter a plate or pan and set aside.2
Place the sugar, evaporated milk and margarine in a pan and cook over medium heat until mixture reaches the soft ball stage. (I use a candy thermometer, but you can also use the water test).3
Be sure to stir mixture constantly while cooking.4
Remove from heat and add peanut butter and vanilla.5
Mix with electric mixer on high speed until candy begins to lose its glossy appearance.6
Quickly pour into the buttered plate or pan.7
Cool before cutting into squares.
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More recipes like this one:
Super Easy Peanut Butter Fudge
Mackinac Island Peanut Butter Fudge
Browse similar recipes by category
- Course > Desserts > Candy > Fudge
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
Featured Reviews for This Recipe
From: Michelle_My_Belle
On Jul 13, 2008
I had to buy margarine for the first time in my life (honest! lol) to make this lol. The only change I made was to sprinkle some crushed honey roasted peanuts on top of half and some shaved dark chocolate on the other for a little extra something. Your mother made some tasty fudge! I made in a deep 8x8 for thicker pieces. The kids at dbf's house DEVOURED what I brought over, the adults were sad they didn't get much lol.
From: Sydney Mike
On Jun 7, 2008
Made this in a 13"x9" baking dish, &, following directions carefully, came up with a great tasting fudge, a nice change from the usual chocolate (Bite my tongue! I'm a chocoholic!) that is usual around here! Thanks for posting a great recipe! [Tagged, made & reviewed in Please Review My Recipe cooking game]
From: bmcnichol
On Jun 25, 2008
This was a bit more involved then my "usual" fudge but it was good. I followed the recipe as written other then I used Splenda instead of sugar as that is all I buy. I also put mine in a 13X9 pan. Everyone enjoyed it.
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