Peanut Butter Fudge III

8

"This fudge is creamy and really addictive!"
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Ingredients

servings 236 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Grease a 9x13 inch pan.
  2. In a large saucepan with a candy thermometer inserted, pour evaporated milk, butter or margarine, sugar, and salt. Bring to a boil and cook until candy thermometer reads 236 degrees F (115 degrees C). Remove from heat.
  3. Stir in peanut butter, marshmallow creme, and vanilla extract Mix well and pour immediately into prepared pan. Allow to cool completely, then cut into pieces.

Reviews

8
  1. 8 Ratings

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Most helpful positive review

The reason the person before me didn't get such a good result is because the temperature of the fudge is wrong. You need to take it to the soft-ball stage, which is between 234-240 degrees Faren...

Most helpful critical review

Editor's note: The cooking temperature and salt ingredient were corrected by the allrecipes.com staff on 12/27/2007 based on user comments.

The reason the person before me didn't get such a good result is because the temperature of the fudge is wrong. You need to take it to the soft-ball stage, which is between 234-240 degrees Faren...

Editor's note: The cooking temperature and salt ingredient were corrected by the allrecipes.com staff on 12/27/2007 based on user comments.

Like everyone else said, the temp in this recipe is wrong! Soft ball temp is correct.

I'm not sure the directions are correct on this one. I tried this twice and it came out with a really sandy, grainy texture. The 270 degree temperature doesn't seem right. I tried it the seco...

This recipe is VERY incomplete!!! There is no salt listed in the ingredient list, yet the instructions say to combine evaporated milk, butter, sugar and salt!?

the recipe has a great taste, but the cooking time is way too long. mine turned out like hard packed sand. I think if the cooking time was changed to soft ball stage it would turn out like it is...

This is the only recipe i use for pb fudge. Everyone loves its..my family, bake sales at work, they look for my fudge! I don't know why anyone would give this less than five stars. thank you kin...

oh my gosh!!!!! it was amazing! i totally forgot to add the vanilla extract, but it turned out great anyway. it wasn't to sweet and it had the perfect texture. thanks for such a great recipe!!!!...