Peanut Butter Fudge
An unbelievably easy stovetop recipe for creamy Peanut Butter Fudge! Made with just a handful of ingredients and no thermometer needed!
Servings: 48 squares
Ingredients
- Butter for greasing the foil
- 2 cups sugar
- ½ cup milk
- 1 ⅓ cups peanut butter
- 1 jar marshmallow creme 7 oz.
Instructions
- Line an 8-inch square pan with foil and butter the foil well. Set aside.
- In a medium saucepan, bring the milk and sugar to a boil. Boil for 4 minutes.
- Add the peanut butter and marshmallow creme and mix well. Quickly pour the mixture into the prepared pan.
- Chill until set.
- Cut into squares.
Notes
- Fudge freezes quite well, although the texture and flavor of the fudge may change slightly after freezing. To properly freeze fresh fudge, cut it into whatever size pieces you want to freeze, and then wrap each piece with an airtight wrapping material, such as aluminum foil or plastic wrap. After they are wrapped up, place the pieces of fudge into a plastic freezer bag. Remove as much of the air as possible before you seal the bag, and then store it in the freezer until it’s needed. Only put as much fudge as you will want to defrost at any one time into each plastic freezer bag.
Nutrition
Serving: 1square | Calories: 90kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.3mg | Sodium: 32mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 4IU | Calcium: 7mg | Iron: 0.1mg
