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"I won a blue ribbon at our county fair for this fudge."Caryn Crowston, 50, Mount Juliet, Tenn.

Recipe by MyRecipes August 2013

Gallery

Ryan Benyi; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
10 mins
cook:
12 mins
chill:
1 hr
total:
1 hr 22 mins
Yield:
Yields: 64 1-inch squares
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Ingredients

Ingredient Checklist

Directions

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

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  • 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).

  • 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.

Nutrition Facts

113 calories; fat 6g; saturated fat 2g; protein 2g; carbohydrates 14g; fiber 0g; cholesterol 8mg; sodium 35mg.
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