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Peanut-Marshmallow Fudge
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Peanut-Marshmallow Fudge

50 Minutes
20 Min Prep
50 Min Cook
Wow the crowd with this creamy Peanut Marshmallow Fudge. This take on a classic peanut butter fudge is extra peanutty.
What You Need
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32 servings
Original recipe yields 32 servings
2 cups sugar
3/4 cup evaporated milk
1/2 cup JET-PUFFED Miniature Marshmallows
2 Tbsp. butter
1 cup peanut butter chips
1 cup PLANTERS Dry Roasted Unsalted Peanuts
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Let's Make It
1
Line 13x9-inch pan with foil, with ends of foil extending over sides. Bring first 4 ingredients to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 3 min., stirring constantly. Remove from heat.
2
Add peanut butter chips; stir until completely melted and mixture is well blended.
3
Pour into prepared pan; spread to form even layer in pan. Top with nuts; press lightly into fudge with back of spoon. Refrigerate 30 min. or until firm. Use foil handles to lift fudge from pan before cutting into squares.
Kitchen Tips
Substitute
Substitute 1-1/2 pkg. (4 oz. each) finely chopped BAKER'S Semi-Sweet Chocolate (6 oz.) for the peanut butter chips.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 35mg
2%
Total Carbohydrates 18g
7%
Dietary Fibers 0g
Sugars 16g
32%
Protein 3g
6%
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
32 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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