Peanut Butter Fudge IV Recipe - Allrecipes.com
Peanut Butter Fudge IV Recipe

Peanut Butter Fudge IV

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"If you need to whip something up in a hurry, try this recipe. It only takes five minutes to make, and it's delicious!"

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Ingredients Edit and Save

Original recipe makes 1 9x9 inch pan Change Servings
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Directions

  1. Boil milk and sugar in a medium saucepan for three minutes over medium-high heat. Immediately stir in the marshmallow creme and peanut butter. Pour and spread into a 9x9 inch glass baking dish. Cool completely before cutting into squares and serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 08, 2003

I have been using this same recipe to make my peanut butter fudge except it never told me how high the heat should be for boiling the mixture. It's wonderful tasting fudge but I would always end up scalding the milk on the bottom of the pan and the fudge would end up marbled looking. Hopefully now I'll get my perfect fudge! Thanks!

 
Most Helpful Critical Review
Dec 23, 2009

Weird, weird texture. Will definitely not make again.

 
Aug 08, 2003

This turned out great! It was easy to make and it set up wonderfully! (This is coming from someone who FAILS with fudge all the time!) I would recommend it to anyone!

 
Dec 10, 2003

I got this recipe from a co-worker. I make it in a 9x13 pan with crunchy peanut butter.

 
Dec 15, 2008

This turned out absolutely delicious! I used 2/3 cup evaporated milk instead of regular milk, and added 2 tbsp butter. So smooth and creamy! Will definitely make again.

 
Jun 05, 2003

This is was of the best peanut butter cookies I have ever eaten. I did alter the recipe some . I use 1 cup of dark brown sugar and 1/4 cup white sugar,1 cup of peanut butter instead of 3/4 cup and butter instead of shortening. Yumm Yumm!!

 
Aug 08, 2003

Excellent recipe!!! I layered mine on top of chocolate fudge. Huge hit. Thanks

 
Jan 29, 2003

Very easy. Sets up well. Fudge develops flavor after completely cooling. Stored in a cool place, the fudge becomes very tasty.

 

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Nutrition

  • Calories
  • 177 kcal
  • 9%
  • Carbohydrates
  • 26.1 g
  • 8%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 74 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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