Homemade Peanut Butter Fudge
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 209.5
- Total Fat: 11.4 g
- Cholesterol: 0.6 mg
- Sodium: 146.2 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 1.4 g
- Protein: 5.5 g
View full nutritional breakdown of Homemade Peanut Butter Fudge calories by ingredient
Number of Servings: 16
Ingredients
-
1.5 cups sugar
1 stick of margerine
1 cup skim evaporated milk
Pinch of salt
1/4 cup of Hershey cocoa
1 t. vanilla
Tips
This is also good with some nuts mixed in it at the end.
I use cooking Splenda instead of sugar.
Directions
Place, sugar, margarine, skim evaporated milk, salt and Hershey cocoa in a pot.
Turn heat to medium, and stir until all is blended.
Bring to a rolling boil, stir slowly, cook to firm ball stage.
When it has reached the firm ball stage, remove from heat and mix in peanut butter and vanilla.
Pour into a greased square pan.
Let cool slightly, then cut into 16 squares.
Serve when completely cooled.
To test for firm ball stage, take a cup and place cold water in it, drop a teaspoon of mixture into the cold water, see if it forms a firm ball. If not firm continue to cook.
Serving Size: Makes 12 servings
Number of Servings: 16
Recipe submitted by SparkPeople user SUNSHINECOOKIE.
Turn heat to medium, and stir until all is blended.
Bring to a rolling boil, stir slowly, cook to firm ball stage.
When it has reached the firm ball stage, remove from heat and mix in peanut butter and vanilla.
Pour into a greased square pan.
Let cool slightly, then cut into 16 squares.
Serve when completely cooled.
To test for firm ball stage, take a cup and place cold water in it, drop a teaspoon of mixture into the cold water, see if it forms a firm ball. If not firm continue to cook.
Serving Size: Makes 12 servings
Number of Servings: 16
Recipe submitted by SparkPeople user SUNSHINECOOKIE.