Easy Peanut Butter Fudge

Need a lacto ovo vegetarian hor d'oeuvre? Easy Peanut Butter Fudge could be an excellent recipe to try. One serving contains 56 calories, 2g of protein, and 2g of fat. This recipe serves 64. For 5 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. It is brought to you by Simply Recipes. This recipe is liked by 48 foodies and cooks. If you have baking mix, regular chex, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 29%, which is not so super. Easy Peanut Butter Fudge, Super Easy Peanut Butter Fudge, and Easy Peanut Butter and Honey Fudge are very similar to this recipe.

Servings: 64

Preparation duration: 5 minutes

Cooking duration: 10 minutes

 

Ingredients:

8-inch square baking pan

3/4 cup (150 g) white granulated sugar

1/2 teaspoon kosher salt

3/4 cup (165 g) packed light brown sugar

6 regular-sized marshmallows (NOT mini or jumbo marshmallows, certified gluten-free if needed)

1 1/2 cups (420 g) smooth peanut butter

2 teaspoon vanilla extract

1/2 cup whole milk

Equipment:

frying pan

baking paper

Cooking instruction summary:

1 Prepare the baking pan: Lightly spray an 8x8-inch baking pan with cooking oil. Line with parchment paper.2 Warm the milk and marshmallows: Place the milk and the marshmallows in medium pan. Turn the heat to medium low and gently heat the milk. Stir constantly until the marshmallows have melted. If the milk starts to foam up too much, reduce the heat.3 Stir in the rest of the ingredients: Once the marshmallows are melted, add both sugars and continue to cook on medium low heat while stirring until the sugars have dissolved and the liquid is smooth. Add the vanilla, salt, and peanut butter. Stir until smooth and incorporated into the batter. 4 Pour the hot fudge into the prepared pan: Once the fudge batter is smooth and uniform, immediately pour it into the prepared pan and smooth out with spatula or butter knife.5 Cool and cut the fudge: Let the fudge cool in the pan overnight. Lift from the pan using the parchment paper and cut into 1-inch squares. Store in an airtight container. The fudge keeps for about a week at room temperature or 2 to 3 weeks refrigerated.

 

Step by step:

1 Prepare the baking pan Lightly spray an 8x8-inch baking pan with cooking oil. Line with parchment paper.2 Warm the milk and marshmallows

1. Place the milk and the marshmallows in medium pan. Turn the heat to medium low and gently heat the milk. Stir constantly until the marshmallows have melted. If the milk starts to foam up too much, reduce the heat.3 Stir in the rest of the ingredients: Once the marshmallows are melted, add both sugars and continue to cook on medium low heat while stirring until the sugars have dissolved and the liquid is smooth.

2. Add the vanilla, salt, and peanut butter. Stir until smooth and incorporated into the batter. 4


Pour the hot fudge into the prepared pan Once the fudge batter is smooth and uniform, immediately pour it into the prepared pan and smooth out with spatula or butter knife.5 Cool and cut the fudge

1. Let the fudge cool in the pan overnight. Lift from the pan using the parchment paper and cut into 1-inch squares. Store in an airtight container. The fudge keeps for about a week at room temperature or 2 to 3 weeks refrigerated.


Nutrition Information:

Quickview
56k Calories
1g Protein
2g Total Fat
7g Carbs
1% Health Score
Limit These
Calories
56k
3%

Fat
2g
4%

  Saturated Fat
0.41g
3%

Carbohydrates
7g
3%

  Sugar
5g
7%

Cholesterol
0.19mg
0%

Sodium
55mg
2%

Get Enough Of These
Protein
1g
4%

Manganese
0.1mg
5%

Vitamin B3
0.96mg
5%

Vitamin E
0.59mg
4%

Magnesium
11mg
3%

Phosphorus
25mg
3%

Copper
0.04mg
2%

Potassium
50mg
1%

Fiber
0.34g
1%

Zinc
0.19mg
1%

Vitamin B1
0.02mg
1%

Vitamin B6
0.02mg
1%

Folate
4µg
1%

covered percent of daily need
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