Try this Peanut Butter Fudge recipe, or contribute your own.
Suggest a better descriptionMelt margarine in medium saucepan. Add sugar, syrup, and milk. Bring to a boil and cook 5 minutes. Remove from stove. Add peanut butter, marshmallow cream, vanilla, pecans, if desired. Pour into greased 9 x 13" pan. Cool and cut into squares.
Tips from our test kitchen: put peanut butter and marshmallow cream into a separate bowl before starting, making it easier to add all at once after sugar is cooked. Try lining the prepared pan with overlapping wax paper greased on both sides. The fudge Will come out easier. Just peel off the paper and cut. This recipe makes enough fudge to split between two pants and not everyone likes nuts. Refrigerate fudge.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1g) | ||
Recipe Makes: 48 Servings | ||
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Calories: 3 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.5mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.7g | ||
Protein 0g | 0 % | |
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: 3
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