Peanut Butter Cream Fudge Recipe

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Peanut Butter Cream Fudge Recipe

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5 1
Publisher Photo
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.
MAKES:
64 servings
TOTAL TIME:
Prep: 5 min. Cook: 30 min. + cooling
MAKES:
64 servings
TOTAL TIME:
Prep: 5 min. Cook: 30 min. + cooling

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

Nutritional Facts

1 piece: 55 calories, 3g fat (1g saturated fat), 2mg cholesterol, 25mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 1g protein.

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

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