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:
covered percent of daily need
