Peanutty Fudge
- Number of Servings: 48
Ingredients
3 cups sugar3/4 cup margarine2/3 cup (5 fl. oz. can) evaporated Milk1 12oz pkg. semi-sweet chocolate chips1 7oz. jar marshmallow cream1 tsp vanilla
Makes 3 pounds of fudge.
Combine sugar, margarine and milk in a heavy 2 1/2-3 quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Add chocolate pieces; stir until melted. Ad marshmallow cream, peanut butter and vanilla; beat until well blended. Pour into gread 2-quart bowl, cover with was paper. Cool to room temperature; divide mixture into thirds. Shape each third into 10" log. Chill. Cut into 1/2" slices.
What I like to do is: pour hot mixture into a 9x13" pan, cover with wax paper to cool. Then cut into 1" cubes. I guessed at the 48 servings. You can really pour in into any size pan.
Number of Servings: 48
Recipe submitted by SparkPeople user CONNIE462.
Combine sugar, margarine and milk in a heavy 2 1/2-3 quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Add chocolate pieces; stir until melted. Ad marshmallow cream, peanut butter and vanilla; beat until well blended. Pour into gread 2-quart bowl, cover with was paper. Cool to room temperature; divide mixture into thirds. Shape each third into 10" log. Chill. Cut into 1/2" slices.
What I like to do is: pour hot mixture into a 9x13" pan, cover with wax paper to cool. Then cut into 1" cubes. I guessed at the 48 servings. You can really pour in into any size pan.
Number of Servings: 48
Recipe submitted by SparkPeople user CONNIE462.
Nutritional Info Amount Per Serving
- Calories: 137.5
- Total Fat: 5.9 g
- Cholesterol: 1.0 mg
- Sodium: 45.5 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 0.2 g
- Protein: 0.8 g
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