CHEF JEFF — ONE BYTE AT A TIME: Peanut Butter FudgeFudge is great, and when you add peanut butter to the mix, the result is almost out of this world.
By: Herald Staff Report,
Fudge is great, and when you add peanut butter to the mix, the result is almost out of this world.
2 cups granulated sugar
1 cup brown sugar
1 cup milk
1¼ pounds peanut butter
1½ teaspoons butter
1 teaspoon vanilla
In heavy saucepan, bring sugars and milk to boil. Cook as high as possible for 4 minutes, stirring occasionally and watching so that it does not boil over. Remove from heat. Add peanut butter, butter and vanilla. Stir to combine and mix until fudge begins to thicken. Turn mixture into buttered 8-by-8-inch pan; use spatula to smooth top. Score with sharp knife into 1-inch squares. Cool. When cool, cut into squares. Can be stored for 2 weeks in tightly covered container with foil or wax paper between layers.
Yield: Serves 30.
Approximate nutrition analysis per serving: 193 calories, 10 grams fat, 24 grams carbohydrates, 5 grams protein, 1 gram fiber, 1 milligram cholesterol, 92 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.