.1. Grease a 9x13 inch baking dish.
2. In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly , and boil for 7 minutes. Start to time this when the syrup begins to cook, and the boil can't be stirred down. Then begin timing.
3. Remove from heat; stir in marshmellow cream until well incorporated and melted.
4. Stir in peanut butter and vanilla until smooth; spread in the prepared pan. Let cool before cutting into squares.
Yields approximatesly 3-5 lbs of fudge.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (30g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 28 (51%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 8.1mg||3 %|
|Sodium 7465.4mg||257 %|
|Potassium 12.4mg||0 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 7.2g|
|Protein 0g||0 %|
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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: 55
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