Directions:
- Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.
- Cube remaining butter and place in a large heavy saucepan. Add the sugar, milk and salt; cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes or until a candy thermometer reads 230°, stirring constantly.
- Remove from the heat; stir in chips until melted. Stir in the marshmallow creme, peanut butter and vanilla until blended. Pour into prepared pan; refrigerate for 2 hours or until firm.
- Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 81 pieces.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 43.57 Kcal (182 kJ) | ||
| Calories from fat | 24.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.67g | 4% | |
|---|---|---|---|
| Cholesterol | 1.62mg | 1% | |
| Sodium | 23.63mg | 1% | |
| Potassium | 28.68mg | 1% | |
| Total Carbs | 4.4g | 1% | |
| Sugars | 3.42g | 14% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 0.97g | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 3.8mg | 0% | |
| Amount Per 100 g | |||
| Calories | 494.72 Kcal (2071 kJ) | ||
| Calories from fat | 273.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.35g | 4% | |
|---|---|---|---|
| Cholesterol | 18.37mg | 1% | |
| Sodium | 268.37mg | 1% | |
| Potassium | 325.71mg | 1% | |
| Total Carbs | 49.97g | 1% | |
| Sugars | 38.79g | 14% | |
| Dietary Fiber | 2.61g | 1% | |
| Protein | 10.97g | 2% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.4mg | 1% | |
| Iron | 6.8mg | 3% | |
| Calcium | 43.5mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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