Peanut Butter Fudge

Name: Peanut Butter Fudge
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp light corn syrup; 454 grams creamy peanut butter, not natural; 237 milliliters heavy cream; 213 grams marshmallow crème; 710 milliliters sugar; 6 Tbsps unsalted butter; 2 teaspoons vanilla extract

This recipe serves 10. One serving contains 715 calories, 12g of protein, and 38g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. Head to the store and pick up corn syrup, creamy peanut butter, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 22 minutes.

Instructions

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

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Aluminum Foil

Combine butter, sugar, cream and corn syrup in a large, heavy saucepan.

Ingredients you will need

Corn Syrup

Butter

Cream

Sugar

Equipment you will use

Sauce Pan

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 234F, about 5 minutes.

Ingredients you will need

Candy

Sugar

Equipment you will use

Candy Thermometer

Kitchen Thermometer

Frying Pan

Remove pan from heat, remove thermometer and let stand 10 minutes (do not stir).

Equipment you will use

Kitchen Thermometer

Frying Pan

With a clean heatproof spatula, stir in peanut butter, marshmallow crme 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.

Ingredients you will need

Peanut Butter