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Easy Peanut Butter Fudge
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
- 2 teaspoons butter, softened
- 2 cups sugar
- 1/2 cup whole milk
- 1-1/3 cups peanut butter
- 1 jar (7 ounces) marshmallow creme
- Optional: melted white chocolate and graham cracker crumbs
Directions
- 1. Line an 8-in. square pan with foil; grease with butter.
- 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.
- 3. Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly.
- 4. Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; if desired, drizzle with melted white chocolate and sprinkle with graham cracker crumbs. 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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