Caramel Peanut Butter Fudge
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 84.9
- Total Fat: 2.3 g
- Cholesterol: 0.1 mg
- Sodium: 34.5 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 0.3 g
- Protein: 1.3 g
View full nutritional breakdown of Caramel Peanut Butter Fudge calories by ingredient
Introduction
Rich dark brown sugar and creamy peanut butter star in this chocolate (and marshmallow) free fudge. Made with Amoré Almonds + Dairy beverage for extra nuttiness, a few chopped caramels also help add a layer of flavour and keep the fudge firm, but not rock hard, in the fridge Rich dark brown sugar and creamy peanut butter star in this chocolate (and marshmallow) free fudge. Made with Amoré Almonds + Dairy beverage for extra nuttiness, a few chopped caramels also help add a layer of flavour and keep the fudge firm, but not rock hard, in the fridgeNumber of Servings: 32
Ingredients
-
3 tbsp corn syrup
1 cup sugar
¾ cup dark brown sugar
¾ cup Amoré Almonds + Dairy beverage (or whole milk)
1 tsp Kosher salt
pinch baking soda
10 soft caramel candies, chopped
½ cup creamy peanut butter
Directions
Line a 9” pan with parchment and set aside.
In a medium saucepan, combine corn syrup, sugars, milk, salt, and baking soda. Bring to a boil over medium-high heat, stirring occasionally.
Cook until the mixture reads 237F on a candy thermometer.
Remove saucepan from heat and stir in the caramels and peanut butter.
Continue stirring until completely smooth.
Pour mixture into prepared pan. Set aside and let fudge set.
Serving Size: Makes 32 pieces
Number of Servings: 32
Recipe submitted by SparkPeople user JO_JO_BA.
In a medium saucepan, combine corn syrup, sugars, milk, salt, and baking soda. Bring to a boil over medium-high heat, stirring occasionally.
Cook until the mixture reads 237F on a candy thermometer.
Remove saucepan from heat and stir in the caramels and peanut butter.
Continue stirring until completely smooth.
Pour mixture into prepared pan. Set aside and let fudge set.
Serving Size: Makes 32 pieces
Number of Servings: 32
Recipe submitted by SparkPeople user JO_JO_BA.