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Peanut-Chocolate Fluff Fudge

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Recipe

 

Yield

3 lbs

Prep

15 min

Cook

20 min

Ready

3 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features

Peanut Butter Fudge
*
2 cups sugar
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1 cup milk
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½ teaspoon salt
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1 cup marshmallow cream
*
½ cup peanut butter
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Chocolate Fudge
*
2 cups sugar
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1 cup cocoa powder
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¼ teaspoon salt
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1 cup milk
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3 tablespoons butter
or margarine
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1 cup marshmallow cream
*
1 teaspoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
0
Peanut Butter Fudge
*
473 ml sugar
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237 ml milk
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2.5 ml salt
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237 ml marshmallow cream
*
118 ml peanut butter
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0
Chocolate Fudge
*
473 ml sugar
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237 ml cocoa powder
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1.3 ml salt
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237 ml milk
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45 ml butter
or margarine
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237 ml marshmallow cream
*
5 ml vanilla extract
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Directions

DIRECTIONS: Peanut Butter Fudge: Grease 10 by 7 inch baking pan; set aside. (If making only one kind of fudge, use 8 by 8 inch baking pan.)

Into 6 quart heavy saucepan, measure sugar, milk and salt. Over medium heat, heat to boiling, stirring constantly.

With candy thermometer in place, cook, without stirring, until temperature reaches 235-F or soft ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Remove saucepan from heat.

Without stirring, allow mixture to cool to 110-F or lukewarm, about 45 minutes (bottom of pan will feel comfortably warm). Stir in marshmallow creme and peanut butter.

With wooden spoon, beat mixture until it holds its shape and loses some of its gloss, about 5 to 7 minutes. Turn fudge into prepared pan. Allow fudge to set, about 30 minutes.

Meanwhile, prepare Chocolate Fudge. Pour chocolate layer over peanut butter layer; allow to set completely.

Chocolate Fudge: Into 6 quart heavy saucepan measure sugar, cocoa and salt. Over medium heat, gradually add milk and butter or margarine. Stirring constantly, heat to boiling.

With candy thermometer in place, cook, without stirring, until temperature reaches 235-F or soft ball removal from water).

Remove saucepan from heat. Without stirring, allow mixture to cool to 110-F or lukewarm, about 45 minutes (bottom of pan will feel comfortably warm).

Stir in marshmallow creme and vanilla. With wooden spoon, beat mixture until it holds its shape and loses some of its gloss, about 5 to 7 minutes.

Turn into prepared pan.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 388g (13.7 oz)
Amount per Serving
Calories 115124% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 705mg 29%
Total Carbohydrate 75g 75%
Dietary Fiber 9g 36%
Sugars g
Protein 33g
Vitamin A 10% Vitamin C 0%
Calcium 19% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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