Peanut Butter Fudge – a delicious recipe with unsalted butter, sugar, heavy cream, light corn syrup, peanut butter, marshmallow cru00e8me. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line an 8-inch square baking pan with foil, leaving a 2-inch overhang; mist with cooking spray.
2
Combine butter, sugar, cream and corn syrup in a large, heavy saucepan. Place over medium heat and cook, stirring, just until sugar dissolves. Clip a candy thermometer to side of pan, taking care not to let it touch the bottom. Boil mixture without stirring until thermometer reads 234u00b0F, about 5 minutes. Remove pan from heat, remove thermometer and let stand 10 minutes (do not stir).
3
With a clean heatproof spatula, stir in peanut butter, marshmallow creme and vanilla until no streaks remain. Scrape mixture into baking pan. Allow to cool completely on a wire rack, then refrigerate at least 1 hour. Using foil overhang, remove fudge from pan. Cut into 64 1-inch squares.
1094
kcal
Calories
51
g
Fat
158
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 3 cups sugar, 1 cup heavy cream, 1 tablespoon light corn syrup, and more.
Yes, Peanut Butter Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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