Peanut Butter Fudge

Name: Peanut Butter Fudge
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 36
Cuisine: Global
Ingredients: 237 milliliters packed brown sugar; 340 grams jar creamy peanut butter; 5 larges marshmallows; 118 milliliters milk; 237 milliliters sugar

Peanut Butter Fudge is a gluten free recipe with 36 servings. One serving contains 106 calories, 2g of protein, and 5g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced dessert. From preparation to the plate, this recipe takes around 20 minutes. Head to the store and pick up brown sugar, sugar, marshmallows, and a few other things to make it today.

Instructions

In a heavy 2-qt. saucepan, combine the sugars, milk and marshmallows. Bring to a boil over medium heat, stirring until the sugar dissolves and marshmallows melt.

Ingredients you will need

Marshmallows

Sugar

Milk

Equipment you will use

Sauce Pan

Remove from the heat; stir in peanut butter.

Ingredients you will need

Peanut Butter

Pour into a buttered 8-in. square dish. Cool. When firm, cut into squares.

Equipment

Sauce Pan

Ingredients

Servings:

237milliliters

packed brown sugar 340grams

jar creamy peanut butter 5larges

marshmallows 118milliliters

milk 237milliliters

sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Fudge can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "