This is the best peanut butter fudge I've ever tried. A friend shared this recipe with me. This fudge is too good to only make at Christmas!
Ingredients
- 4 cups white sugar
- 1 cup milk
- 0.5 cups butter
- 12 ounces peanut butter
- 1 jar marshmallow creme , 7 ounce
- 0.67 cups all-purpose flour
Instructions
-
1
Grease a 9x13-inch baking dish; set aside.
-
2
Combine sugar, milk, and butter in a medium saucepan. Bring to a boil and cook for 5 minutes. Remove from heat.
-
3
Stir in peanut butter and marshmallow creme. Mix in flour gradually until incorporated. Spread fudge into the prepared dish. Allow to cool completely before slicing.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Zucchini Lasagna
This low-carb lasagna is made with zucchini slices instead of lasagna noodles for a hearty and satisfying gluten-free beef lasagna. It's delicious and a real crowd-pleaser!
Panettone French Toast
Christmas festivities left us with a ton of panettone and in need of some new ways to eat it. My grandpa requested French toast, so here is a new holiday twist on a delicious breakfast classic. Feel free to cut your panettone smaller before cooking if it is hard to manipulate. Serve warm with maple syrup, whipped cream, or any other topping.
Konbu Dashi
Dashi is an essential broth base for most Japanese dishes and can be purchased in most Asian grocery stores. For those who want to make it from scratch, there are several recipes out there, but I find this one is the easiest. This recipe uses konbu (also spelled kombu), a variety of dried edible kelp that is harvested off the coast of Hokkaido and as far south as the Seto Sea. This is a good vegetarian broth that enhances the subtle flavors of Japanese cuisine. It is also a bit friendlier to the Western chef than katsubuoshi, which is made from dried fish flakes and can be very aromatic.