Taste of Home
Easy Peanut Butter Fudge
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 2 pounds (64 pieces).
My sister shared the recipe for this unbelievably easy peanut butter fudge with marshmallow cream. I prefer using creamy peanut butter for this mouthwatering dessert, but the chunky style works just as well. —Mary Jane Rummel, Linglestown, Pennsylvania
Ingredients
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2 teaspoons butter, softened
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2 cups sugar
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1/2 cup whole milk
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1-1/3 cups peanut butter
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1 jar (7 ounces) marshmallow creme
Directions
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1.
Line an 8-in. square pan with foil; grease with butter.
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2.
In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat.
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3.
Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly.
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4.
Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.
Nutrition Facts
1 piece: 67 calories, 3g fat (1g saturated fat), 0 cholesterol, 28mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 1g protein.
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