Peanut Butter Fudge

By The Canadian Living Test Kitchen

Tested till perfect

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Peanut Butter Fudge

This recipe makes 32 servings

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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

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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