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Peanut Butter Fudge

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Prep time 10 mins
Cook time 12 mins
Chill time 1 hr
Yield Yields: 64 1-inch squares
"I won a blue ribbon at our county fair for this fudge."Caryn Crowston, 50, Mount Juliet, Tenn.

Ingredients

  • 6 tablespoons unsalted butter
  • 3 cups sugar
  • 1 cup heavy cream
  • 1 tablespoon light corn syrup
  • 1 16-oz. jar creamy peanut butter, not natural
  • 1 7.5-oz. jar marshmallow crème
  • 2 teaspoons vanilla extract

Nutrition Information

  • calories 113
  • fat 6 g
  • satfat 2 g
  • protein 2 g
  • carbohydrate 14 g
  • fiber 0.0 g
  • cholesterol 8 mg
  • sodium 35 mg

How to Make It

  1. Line an 8-inch square baking pan with foil, leaving a 2-inch overhang; mist with cooking spray.

  2. Combine butter, sugar, cream and corn syrup in a large, heavy saucepan. Place over medium heat and cook, stirring, just until sugar dissolves. Clip a candy thermometer to side of pan, taking care not to let it touch the bottom. Boil mixture without stirring until thermometer reads 234°F, about 5 minutes. Remove pan from heat, remove thermometer and let stand 10 minutes (do not stir).

  3. With a clean heatproof spatula, stir in peanut butter, marshmallow crème and vanilla until no streaks remain. Scrape mixture into baking pan. Allow to cool completely on a wire rack, then refrigerate at least 1 hour. Using foil overhang, remove fudge from pan. Cut into 64 1-inch squares.