Try this Peanut Butter Fudge recipe, or contribute your own.
Suggest a better descriptioncombine sugars, milk and salt in sauce pan. Boil to soft-ball stage (238 degrees) stirring occassionally. Remove from heat, stir in peanut butter and marshmallow creme. Cool to about 122 degrees (Mixture will look sugary) Beat well put into a buttered 8 inche square pan. Posted to Bakery-Shoppe Digest V1 #226 by mreingarcia@juno.com (Marilyn Garcia) on Sep 09, 1997
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Serving Size: 1 Serving (878g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3422 | ||
Calories from Fat: 513 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57g | 76 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 27.8g | ||
Polyunsanturated Fat 16.7g | ||
Cholesterol 3.3mg | 1 % | |
Sodium 174.3mg | 6 % | |
Potassium 1381.9mg | 36 % | |
Total Carbohydrate 731.9g | 215 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 722.1g | ||
Protein 29.5g | 42 % | |
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: 3422
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