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Suggest a better descriptionPeanut Butter Fudge: Grease 8 by 8 inch baking pan; set aside. Into a 6 quart heavy saucepan, measure sugar, milk and salt. Over medium heat heat to boiling, stirring constantly. With candy thermometer in place, cook, without stirring, until temperature reaches 235 F or soft ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Remove saucepan from heat. Without stirring, allow mixture to cool to 110 F or lukewarm, about 45 minutes (bottom of pan will feel comfortably warm). Stir in marshmallow creme and peanut butter. With a wooden spoon, beat mixture until it holds its shape and loses some of its gloss, about 5 to 7 minutes. Turn fudge into prepared pan. Allow fudge to set, about 30 minutes. : Source: Moms old magazine clippings- 1940s to 1970s : Green Bay (WI) Press Gazette, December 13, 1978 : per Sallie Krebs
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Serving Size: 1 Pound (760g) | ||
Recipe Makes: 2 Pounds | ||
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Calories: 2797 | ||
Calories from Fat: 82 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 176.8mg | 6 % | |
Potassium 186.9mg | 5 % | |
Total Carbohydrate 693.9g | 204 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 692.4g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2797
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