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Beth's Easy Peanut Butter Fudge
Peanut butter fudge
that is made with marshmallow fluff and peanut butter chips. It is not only delicious and creamy but super easy to make!
Prep Time
10
minutes
mins
Cook Time
4
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Diet:
Gluten Free, Vegetarian
Servings:
36
servings
Author:
Melissa Griffiths
Ingredients
2
tablespoons
unsalted butter melted
for greasing the pan
3
cup
sugar
¾
cup
butter or margarine
⅔
cup
evaporated milk
(NOT sweetened condensed)
3
cups
peanut butter chips
(16 ounces), SEE NOTES
1
jar marshmallow cream
(7 ounces)
1
teaspoon
vanilla
Instructions
Line a 9 inch square baking dish with foil or parchment with edges extending over the sides.
Brush bottom and sides of the lined pan with the melted butter.
Combine sugar, butter or margarine, and evaporated milk in a medium sauce pan.
Bring to a boil over medium heat, stirring constantly.
Boil for exactly 4 minutes (set your timer) CONTINUE STIRRING CONSTANTLY.
Remove from heat.
Add peanut butter chips and marshmallow cream. Stir until combined.
Add vanilla, and stir to combine.
Pour into prepared pan.
Let the fudge cool and set up before cutting.
To cut pull the fudge out of pan by pulling up on parchment paper or foil that over hangs the edges and cut with a sharp knife.
Store in an air-tight container.
Notes
3 cups peanut butter chips is just under 2 10 oz. packages.
Nutrition
Serving:
1
of 36 bars
|
Calories:
127
kcal
|
Carbohydrates:
22
g
|
Protein:
0.4
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.2
g
|
Cholesterol:
13
mg
|
Sodium:
36
mg
|
Potassium:
16
mg
|
Sugar:
21
g
|
Vitamin A:
149
IU
|
Vitamin C:
0.1
mg
|
Calcium:
14
mg
|
Iron:
0.02
mg