Peanut Butter Fudge

Adapted from Quick Cooking

  • 2 c granulated sugar
  • 1/2 c fat-free milk
  • 8 ozs peanut butter
  • 7 ozs marshmallow creme
Peanut Butter Fudge
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.
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Posted: 7/29/2004
Rated by 14 users (4.79)
WW Points* : 1.25
48 servings
Nutrition Facts
Servings Per Recipe 48
Amount Per Serving
Calories 57
Calories from Fat 19 (34%)
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0.3g 2%
Monounsaturated Fat 1g
Polyunsaturated Fat 0.7g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 28mg 1%
Potassium 28mg 9%
Total Carbohydrate5g 2%
Dietary Fiber 0.3g 1%
Sugars 11g
Protein 1g 1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.