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Peanut Butter Fudge
Peanut Butter Fudge

Peanut Butter Fudge

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Cook Minutes 4 Hr 15 Min
Prep : 15 Min Cook: 4 Hr
If you can melt marshmallows and peanut butter chips, you can make this fudge! Roasted peanuts give it a particularly scrumptious flavour.
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36 Servings
Original recipe yields 36 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3/4 cup butter
1-1/2 cups sugar
2/3 cup evaporated milk
1 jar (198 g) Jet-Puffed Marshmallow Creme
2 pkg. (300 g each) peanut butter chips
1/2 tsp. vanilla
1 cup dry roasted peanuts, coarsely chopped, divided
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Step 1
Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Cook butter, sugar and milk in large saucepan on medium heat until mixture comes to full rolling boil, stirring constantly. Stir in marshmallow creme. Boil 5 min., stirring constantly. Remove from heat.
Step 2
Add peanut butter chips and vanilla; stir until chips are completely melted and mixture is well blended. Stir in 3/4 cup nuts. Spread immediately onto bottom of prepared pan. Sprinkle with remaining nuts; press lightly into fudge with back of spoon.
Step 3
Refrigerate 4 hours before cutting to serve.
Kraft Kitchen Tips!
Size Wise
Enjoy a serving, one piece, of this rich dessert on occasion.
Serving Suggestion
For creamier fudge, let stand at room temperature for 1 hour before serving.
How to Store
Store fudge in airtight container in refrigerator.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 5 g
25 %
Cholesterol 10 mg
Sodium 80 mg
3 %
Carbohydrate 22 g
Fibre 1 g
Sugars 20 g
Protein 4 g
Vitamin A
4 %
Vitamin C
0 %
4 %
2 %
36 servings, 1 piece (26 g) each
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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