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 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.