Chocolate Peanut-Butter Fudge
Makes 36 squares|
Hands-On Time:
|
Total Time:
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
.
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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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