Recipe courtesy of Gale Gand
Peanut Butter Fudge
- Level: Intermediate
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 227
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 38
- Dietary Fiber
- 1
- Sugar
- 36
- Protein
- 3
- Cholesterol
- 8
- Sodium
- 130
- Total: 32 min
- Prep: 15 min
- Inactive: 2 min
- Cook: 15 min
Ingredients
2 cups sugar
2 cups brown sugar
1 teaspoon salt
1/2 cup cocoa powder
1 1/3 cups milk
1/4 cup butter
3/4 cup peanut butter
2 teaspoons vanilla
Directions
- In a saucepan, stir together the sugars, salt, cocoa powder, milk, and heat until sugar is dissolved. Add the butter and cook to 238 degrees F on a candy thermometer.
- Pour out of the pan into a mixing bowl to cool slightly and with a paddle attachment, stir in the peanut butter and vanilla. Continue beating to cool and stiffen the fudge until it starts to lighten and looses its gloss. Pour it into a greased pan and let it cool completely before cutting into 1 1/2-inch squares.