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Peanut Fudge

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Submitted by DT

YIELD

4 servings

PREP

15 min

COOK

10 min

READY

120 min

Ingredients

158
CUP ML MILK
2 3E+1
TABLESPOONS ML LIGHT CORN SYRUP
2 473
CUPS ML SUGAR
2 57.8
OUNCES ML/G UNSWEETENED CHOCOLATE
cut up
2 3E+1
TABLESPOONS ML BUTTER
1 5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML PEANUTS
salted, chopped

Directions

Combine the milk, corn syrup, sugar and chocolate in a heavy 2-quart saucepan.

Cook over medium heat, stirring constantly, until the sugar is dissolved.

Continue cooking over medium heat until the candy reaches the soft ball stage (236 degrees F) on the candy thermometer.

Stir occasionally to prevent sticking.

Remove from the heat and add the butter.

Cool to 110 degrees F without stirring, then add the vanilla.

Beat until the fudge begins to lose its shine.

Stir in the peanuts and quickly pour into a greased 8-inch square baking pan.

Cut into squares when candy is completely cooled.

Makes 1½ pounds.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 738 35% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 72mg 3%
Total Carbohydrate 40g 40%
Dietary Fiber 4g 18%
Sugars g
Protein 24g
Vitamin A 5% Vitamin C 0%
Calcium 9% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

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