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Grandmothers Peanut Butter Fudge
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Rating: 4.0/5 (2 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Hard
Cuisine: American
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 428
% Daily Value**
Total Fat 25g
Saturated Fat 8g
Unsaturated Fat 5g
Cholesterol 19mg
Sodium 223mg
Total Carbohydrate 46g
Dietary Fiber 2g
Sugars 42g
Protein 10g
Vitamin A  4%Vitamin C  1%
Calcium  5%Iron  4%
Potassium  8%Vitamin E  11%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Grandmothers Peanut Butter Fudge

Recipe Tags: Fudge Recipes

Date Added: November 09, 2017
Butter a 9x13 inch baking dish and set aside. Butter a 3 quart saucepan. Place buttered saucepan over medium heat, and combine sugar, evaporated milk and 1 cup butter within. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in peanut butter and marshmallow creme. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.


2 1/2 Cups Sugar
1/2 Cup Butter
1 Teaspoon Vanilla
1 Tablespoon Light Corn Syrup
5 Ounces Evaporated Milk
18 Ounces Peanut Butter
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1. In a medium saucepan, dissolve sugar in evaporated milk.

2. Add butter (cut in pieces) and corn syrup, and, stirring constantly, cook over low heat until butter is melted.

3. Continue cooking, stirring frequently, to soft ball stage.

4. Remove from heat and mix in peanut butter.

5. Cool to about 120 degrees F and mix in vanilla.

6. Spread in suitable size pan (the larger the pan, the thinner each piece of candy will be; I use a 8x8 pan).

7. Fudge will still be very soft at this stage; it takes a few hours to set up.

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Dietary Notes:
This recipe is low-cholesterol with 19.31mg per serving

This recipe is a good source of Vitamin E with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Milk, Butter, Corn, Natural Sweeteners allergies.
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