Peanut Butter Fudge
This recipe makes 32 servings
|Per piece: about||-|
|total fat||4 g|
|sat. fat||2 g|
- Portion size: 1 lb (500 g), or 32 pieces
A favourite childhood flavour in a smooth, dense, creamy treat makes this a gift that's guaranteed to please any age.
- 1 pkg (10 oz/300 g) 1pkg (10 oz/300 g)peanut butter chips
- 2/3 cup 2/3cupsweetened condensed milk
- 1/4 cup 1/4cupwhipping cream
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 :
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.