Chocolate Peanut-Butter Fudge
Makes 36 squares|
Hands-On Time:
15m
|
Total Time:
3hr
45m
Ingredients
- nonstick cooking spray, for the pan
- 1/2 cup (1 stick) unsalted butter
- 1 10.5-ounce bag miniature marshmallows
- 1 cup sugar
- 1 cup creamy peanut butter
- 1 cup heavy cream
- 1/4 teaspoon kosher salt
- 16 ounces semisweet chocolate, chopped
- 1/4 cup coarsely chopped peanuts
Directions
- Coat an 8-inch square baking pan with nonstick cooking spray and line with a piece of parchment or wax paper, leaving an overhang on two sides.
- In a medium saucepan, combine the butter, marshmallows, sugar, peanut butter, cream, and salt. Cook over medium heat, stirring frequently, until the marshmallows have melted and the mixture is smooth, 8 to 10 minutes. Add the chocolate and stir until melted.
- Pour the mixture into the prepared pan and sprinkle with the peanuts. Let cool for 30 minutes, then refrigerate until set, at least 3 hours and up to overnight. Use the paper to lift the fudge out of the pan; cut into 36 squares.
Nutritional Information
- Per Serving
- Calories 207Calories From Fat 113
- Fat 13g
- Sat Fat 6g
- Cholesterol 16mg
- Sodium 60mg
- Protein 3g
- Carbohydrate 22g
- Sugar 18g
- Fiber 1g
- Iron 1mg
- Calcium 6mg
What does this mean? See Nutrition 101.
Quick Tip
Before measuring sticky ingredients like peanut butter, coat your measuring cup with nonstick cooking spray and they will
slide right out.
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