Peanut Butter & Jelly Fudge

If you have about 4 hours and 8 minutes to spend in the kitchen, Peanut Butter & Jelly Fudge might be an outstanding gluten free recipe to try. This recipe serves 64 and costs 19 cents per serving. One serving contains 133 calories, 1g of protein, and 7g of fat. 192 people were glad they tried this recipe. If you have heavy whipping cream, strawberry preserves, granulated sugar, and a few other ingredients on hand, you can make it. It is brought to you by Food Fanatic. Plenty of people really liked this dessert. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 4%. Peanut Butter & Jelly Cupcakes , Glazed Peanut Butter and Jelly Doughnuts…with Strawberry-Rhubarb Chia Jelly, and Peanut Butter and Jelly Cupcakes with Peanut Butter Buttercream Frosting are very similar to this recipe.

Servings: 64

Preparation duration: 240 minutes

Cooking duration: 8 minutes

 

Ingredients:

3/4 cup creamy peanut butter

1/4 cup crunchy peanut butter

2 1/2 cups granulated sugar

1 cup heavy whipping cream

pinch of kosher salt

1 jar marshmallow cream

3/4 cup strawberry preserves, or your favorite jam

3/4 cup unsalted butter

1 11 ounce package white chocolate chips

Equipment:

baking paper

baking pan

mixing bowl

sauce pan

hand mixer

knife

Cooking instruction summary:

Line an 8-inch square baking dish with parchment paper. Set aside.In a large mixing bowl, add marshmallow cream, white chocolate chips and peanut butters. Set aside.In a large saucepan, combine butter, sugar, salt, and whipping cream. Bring to a boil over medium high heat. Boil for 4 full minutes.Pour boiling mixture overingredients in mixing bowl. Using an electric mixer, beat for about 1-2 minutes, until smooth and creamy (and white chocolate is completely melted).Pour half of the mixture into bottom of baking dish. Top with strawberry preserves. Using a knife, swirl the jelly into the fudge. Top with the remaining fudge mixture. Swirl again with the knife, to mix the preserves into the peanut butter layers.Refrigerate 4 hours, or overnight, until set. Cut into bites and enjoy. Store in airtight container in refrigerator for up to two weeks. ENJOY.

 

Step by step:


1. Line an 8-inch square baking dish with parchment paper. Set aside.In a large mixing bowl, add marshmallow cream, white chocolate chips and peanut butters. Set aside.In a large saucepan, combine butter, sugar, salt, and whipping cream. Bring to a boil over medium high heat. Boil for 4 full minutes.

2. Pour boiling mixture overingredients in mixing bowl. Using an electric mixer, beat for about 1-2 minutes, until smooth and creamy (and white chocolate is completely melted).

3. Pour half of the mixture into bottom of baking dish. Top with strawberry preserves. Using a knife, swirl the jelly into the fudge. Top with the remaining fudge mixture. Swirl again with the knife, to mix the preserves into the peanut butter layers.Refrigerate 4 hours, or overnight, until set.

4. Cut into bites and enjoy. Store in airtight container in refrigerator for up to two weeks. ENJOY.


Nutrition Information:

Quickview
127k Calories
1g Protein
6g Total Fat
16g Carbs
0% Health Score
Limit These
Calories
127k
6%

Fat
6g
10%

  Saturated Fat
3g
22%

Carbohydrates
16g
6%

  Sugar
14g
17%

Cholesterol
11mg
4%

Sodium
21mg
1%

Get Enough Of These
Protein
1g
2%

Vitamin E
0.42mg
3%

Vitamin A
122IU
2%

Manganese
0.05mg
2%

Phosphorus
23mg
2%

Vitamin B3
0.45mg
2%

Vitamin B2
0.03mg
2%

Calcium
14mg
1%

Magnesium
5mg
1%

Potassium
40mg
1%

Copper
0.02mg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
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