Peanut Butter Fudge
Adapted from
Quick Cooking
48 servings
| 2 c granulated sugar | 8 ozs peanut butter | ||
| 1/2 c fat-free milk | 7 ozs marshmallow cream |
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Line a 8" square pan with foil extends over sides of pan; butter foil; set aside. In a large saucepan, combine sugar and milk. Bring to a boil and then boil for three minutes; stirring constantly. Add peanut butter; mix well. Stir in marshmallow cream; mix well. Cook, stirring for one minute. Quickly pour mixture into a prepared pan. Chill for two hours, or until firm. Turn fudge onto cutting board. Peel off foil and cut into squares.
| Calories | 57 | %CFF | 34 % | |
| Total Fat | 2 g | Saturated Fat | 0.3 mg | |
| Protein | 1 g | Cholesterol | 0.0 g | |
| Carbohydrates | 5 g | Sodium | 28 mg | |
| Sugars | 11 g | Fiber | 0.3 g | |
|
1.2 WW Points | ||||
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Rated by 14 users (4.8)
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