Try this Langs Crunchy Peanut Butter Fudge recipe, or contribute your own.Suggest a better description
Combine sugar, butter and milk in a large, heavy pot. Bring to a boil stirring constantly. Be very careful not to burn!!! Cook until mixture forms a firm ball when tested in cold water. About 15 minutes of boiling. Remove from heat and add the marshmallow cream and the peanut butter and mix thoroughly. Turn into a 9x12 buttered pan and allow to partially set. cut into serving size pieces and allow to fully set. This is the original recipe. Adding an extra jar of peanut butter still makes an excellent fudge which is more peanut buttery and less sweet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (125g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 139 (19%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 40.4mg||12 %|
|Sodium 109.8mg||4 %|
|Potassium 7.5mg||0 %|
|Total Carbohydrate 150.6g||44 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 150.6g|
|Protein 0.2g||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: 723
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.