Peanut Butter Cream Fudge Recipe
- 2 cups sugar
- 1 cup (8 ounces) sour cream
- 1/8 teaspoon salt
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- 1. 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.
- 2. 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.
1 piece: 55 calories, 3g fat (1g saturated fat), 2mg cholesterol, 25mg sodium, 7g carbohydrate (6g sugars, 0g fiber), 1g protein .
Reviews for Peanut Butter Cream Fudge
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.