Peanut Butter Fudge
This recipe makes 32 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 7171 cal |
| pro | 2 g2g pro |
| total fat | 4 g4g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 8 g8g carb |
| fibre | 00 fibre |
| chol | 5 mg5mg chol |
| sodium | 31 mg31mg sodium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 11 iron |
| vit A | 11 vit A |
A favourite childhood flavour in a smooth, dense, creamy treat makes this a gift that's guaranteed to please any age.
Ingredients
- 1 pkg (10 oz/300 g) peanut butter chips 1 pkg (10 oz/300 g) peanut butter chips
- 2/3 cup sweetened condensed milk 2/3 cup sweetened condensed milk
- 1/4 cup whipping cream 1/4 cup whipping cream
Preparation
Line 9- x 5-inch (2 L) loaf pan with parchment paper; set aside.
In heatproof bowl over saucepan of hot (not boiling) water, melt together peanut butter chips, condensed milk and cream until smooth.
Spread in prepared pan; cover and refrigerate until chilled, about 6 hours. Cut into 1-inch (2.5 cm) cubes. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Additional information :
Variation
Peanut Butter and Jelly Fudge: After spreading in loaf pan, drop 1/4 cup (50 mL) grape jelly by teaspoonfuls (5 mL) over top; swirl with tip of knife.
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