Peanut Butter Cream Fudge Recipe

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In Logan, Ohio, Margaret Hammond relies on a few everyday ingredients to stir up a batch of this crowd-pleasing candy. With its smooth texture and sweet taste, it's sure to satisfy peanut butter lovers of all ages.

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Peanut Butter Cream Fudge Recipe

Prep: 5 min. Cook: 30 min. + cooling

Yield: 64 Servings

5 30 35

Ingredients

2 cups sugar
1 cup (8 ounces) sour cream
1/8 teaspoon salt
1 cup peanut butter
1 teaspoon vanilla extract

Directions

In a heavy saucepan, combine the sugar, sour cream and salt; bring to a boil. Cover and simmer for 5 minutes. Uncover and cook over medium heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in peanut butter and vanilla.
With a wooden spoon, beat until thick and creamy, about 5 minutes. Transfer to a buttered 8-in. square dish. Cool and cut into squares. Store in the refrigerator. Yield: about 1-1/2 pounds.

Nutritional Facts 1 serving (1 piece) equals 55 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 25 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein.

Originally published as Peanut Butter Cream Fudge in Quick Cooking January/February 2004, p49