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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 squares 21g Recipe makes 64 squares) |
||
| Calories 86 | ||
| Calories from Fat 27 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.0g | 4% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 4mg | 1% | |
| Sodium 28mg | 1% | |
| Potassium 49mg | 1% | |
| Total Carbohydrate 14.8g | 4% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 14.2g | ||
| Protein 0.8g | 1% | |
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Ingredients
- 1/2 cup butter
- 2 1/4 cups brown sugar
- 1/2 cup milk
- 3/4 cup peanut butter
- 1 teaspoon vanilla extract
- 3 1/2 cups confectioners' sugar
Directions
1
Place butter into a medium saucepan and melt it over medium heat.2
Add brown sugar and milk, stirring.3
Boil for 2 minutes, stirring frequently.4
Remove from heat.5
Mix in peanut butter and vanilla.6
Place confectioners' sugar into a large mixing bowl.7
Pour hot peanut butter mixture over confectioners’ sugar and beat until smooth.8
Pour fudge into an 8 by 8 inch pan.9
Chill until firm, about 1 hour.10
Cut into 1-inch squares.
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- Course > Desserts > Candy > Fudge
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Featured Reviews for This Recipe
From: Mama T of Two
On Jul 16, 2008
I really loved these. My husband suggested layering this on top of chocolate fudge or adding a thin layer of chocolate on top. Thank you for the yummy receipe.
From: OneBiteRule
On Jun 16, 2008
i looked for 3 hours and finally liked this recipe. i screwed it up somehow because it didn't set up right. but it was SO GOOD that we called it "peanut butter crack" because we got addicted. then i lost the recipe. and looked another 2 hours. i ended up checking about 50 things NOT to include and wound up with 10 recipes that had everything i knew was in it. for example, i knew it had butter, but i couldn't remember if it said 'butter' or 'margarine' so i left both of them in there. dang. if it wasn't 10:30 at night, i'd make it and eat it ALL right now!!
From: UsagiCassidy
On Nov 29, 2006
This is by far the best fudge I've ever had - and I worked at a cafe/bakery that made fantastic fudge! This is the first time I've ever attempted it, though. And I was nervous at first - because I have to make everything healthier...and I doubted fudge would survive my ways...so I went easy. Insted of 1/2 cup butter, I did 1/4 cup butter and 1/4 cup light Smart Balance. I was most worried about using the Smart Balance because of its low fat content. Also, I cut back on the brown sugar 1/2 cup. And I used all-natural peanut butter and skim milk. With all these provisions, I figured it wouldn't even turn to fudge-like consistency, but it did! I also melted chocolate and mixed it with milk and spread it on top of the fudge. A+++
From: Chef #175463
On Nov 6, 2005
Without a doubt, this is the BEST Peanut Butter Fudge I have ever tasted. Very fast and easy to make. Even if you are not an experienced candy-maker, you can make this fudge and impress all your friends! I made one pan of it and cut it into squares like regular fudge. The next pan I made, I rolled my cut pieces into little balls and dipped them in melted chocolate. Wow! Talk about good.........my family loves both versions. Thanks for sending it in. It's a definite keeper!
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