Recipe Details
Ingredients
-
3cupswhite sugar, divided
-
12tablespoonsmargarine, divided
-
⅔cupevaporated milk, divided
-
6ouncessemisweet chocolate pieces
-
1(7 ounce) jarmarshmallow creme (such as Kraft Jet-Puffed), divided
-
1teaspoonvanilla extract, divided
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½cupcreamy peanut butter
Cooking Directions
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Combine 1 1/2 cups sugar, 6 tablespoons margarine, and 1/3 cup evaporated milk in a heavy 1 1/2-quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling over medium heat for 4 minutes, stirring constantly to prevent scorching.
-
Remove from heat; stir in chocolate pieces until melted. Add 1/2 of the marshmallow creme and 1/2 teaspoon vanilla; beat until well blended. Pour into a greased 9×13-inch baking pan.
-
Repeat steps 1 and 2 with remaining ingredients, substituting peanut butter for chocolate pieces. Spread evenly over chocolate layer.
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Let fudge cool at room temperature until set; cut into squares.
Tips
You can use crunchy peanut butter instead of creamy, if preferred.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe24 | |
| Calories250 | |
| % Daily Value * | |
| Total Fat 11g |
14% |
| Saturated Fat 3g |
16% |
| Cholesterol 2mg |
1% |
| Sodium 104mg |
5% |
| Total Carbohydrate 37g |
14% |
| Dietary Fiber 1g |
3% |
| Total Sugars 34g |
|
| Protein 3g |
5% |
| Vitamin C 0mg |
0% |
| Calcium 23mg |
2% |
| Iron 1mg |
3% |
| Potassium 60mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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