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:
covered percent of daily need
