Peanut Putter Fudge
Great Christmas treat. For PB lovers!!
Yield
12 servingsPrep
30 minCook
15Ready
45 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
granulated sugar replacement
|
* |
| ⅔ | cup |
milk
|
|
| ½ | pint |
marshmallow cream
|
* |
| 1 | cup |
peanut butter
|
|
| 6 | ounces |
chocolate chips (semi-sweet)
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
granulated sugar replacement
|
* |
| 158 | ml |
milk
|
|
| 237 | ml |
marshmallow cream
|
* |
| 237 | ml |
peanut butter
|
|
| 173.4 | ml/g |
chocolate chips (semi-sweet)
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Butter sides of heavy 2qt saucepan. In it combine 2 cups granulated sugar and ⅔ cup of milk. Stir over medium heat until sugar disolves and mixture boils. Cook to soft ball stage (234 degrees). Remove from heat; quickly add ½ pint jar of marshmallow fluff, 1 cup PB, one 6 oz pkg (1 cup) semi sweet chocolate chips, and 1 teaspoon vanilla extract;blend. Pour into buttered 9x9x2-inch pan. Score; refrigerate; cut when firm.
