Search
by Ingredient

Peanut-Chocolate Fluff Fudge

StarStarStarHalf starEmpty star

Submitted by pegway91249

YIELD

3 lbs

PREP

15 min

COOK

20 min

READY

3 hrs

Ingredients

0

Peanut Butter Fudge *
2 473
CUPS ML SUGAR
1 237
CUP ML MILK
½ 2.5
TEASPOON ML SALT
1 237
½ 118
CUP ML PEANUT BUTTER
0

Chocolate Fudge *
2 473
CUPS ML SUGAR
1 237
CUP ML COCOA POWDER
¼ 1.3
TEASPOON ML SALT
1 237
CUP ML MILK
3 45
TABLESPOONS ML BUTTER
or margarine
1 237
1 5
TEASPOON ML VANILLA EXTRACT

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

Comments


 

 

Nutrition Facts

Serving Size 388g (13.7 oz)
Amount per Serving
Calories 1151 24% 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?
Trans-fat Free, High Fiber
 

    Email this recipe