Peanut Butter Fudge II
Peanut Butter Fudge II takes approximately 45 minutes from beginning to end. This recipe makes 9 servings with 487 calories, 1g of protein, and 17g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. It works well as a very reasonably priced dessert. A mixture of peanut butter chips, sugar, marshmallow creme, and a handful of other ingredients are all it takes to make this recipe so flavorful.
Spray a 9x13 inch baking pan with vegetable spray.
In a heavy 4 quart sauce pan, combine sugar, milk, and butter or margarine.
Heat to a full boil, stirring constantly. Boil for 5 minutes over medium heat, stirring constantly.
Remove from heat, and add peanut butter chips; stir until chips have melted.
Mix in marshmallow cream and vanilla until well blended.
Pour into prepared pan. Cool.
Cut into pieces and enjoy.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Cream Sherry, Port, and Moscato d'Asti are my top picks for Fudge. 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 SherryVery 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"". "