KRAFT JET PUFFED MARSHMALLOW CREME FUDGE RECIPE RECIPES

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CLASSIC MARSHMALLOW CREAM FUDGE RECIPE (1963) - CLICK ...



Classic marshmallow cream fudge recipe (1963) - Click ... image

Provided by CLICKAMERICANA.COM

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Number Of Ingredients 8

7-ounces of Kraft marshmallow creme
1-1/2 cups of sugar
2/3 cup of PET evaporated milk
1/4 cup of butter or margarine
1/4 teaspoon of salt
12-ounces Nestle's semi-sweet chocolate chips
1/2 cup of chopped nuts
1 teaspoon of vanilla

Steps:

  • Combine the first five ingredients and bring to a full boil, stirring constantly.
  • Boil for 5 minutes over moderate heat, stirring constantly.
  • Remove from the heat.
  • Add semi-sweet chocolate chips and stir until melted.
  • Stir in nuts and vanilla.
  • Pour in a greased 8-inch square pan.
  • Chill until firm.

Nutrition Facts : Calories 177 calories, CarbohydrateContent 29 grams carbohydrates, CholesterolContent 5 milligrams cholesterol, FatContent 8 grams fat, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 4 grams saturated fat, ServingSize 1, SodiumContent 46 grams sodium, SugarContent 25 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat

PEANUT BUTTER FANTASY FUDGE - MY FOOD AND FAMILY RECIPES



Peanut Butter Fantasy Fudge - My Food and Family Recipes image

This creamy peanut butter fudge recipe makes 40 servings, so you can let a lot of people share in the fudgy fantasy!

Provided by My Food and Family

Total Time 4 hours 25 minutes

Prep Time 25 minutes

Cook Time 4 hours

Yield 3 lb. or 40 servings, about 2 pieces each

Number Of Ingredients 7

3 cups sugar
3/4 cup butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup)
1 cup creamy peanut butter
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped dry roasted peanuts
1 tsp. vanilla

Steps:

  • Line 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
  • Add peanut butter and marshmallow creme; stir until completely melted. Add nuts and vanilla; mix well.
  • Pour into prepared pan; spread to evenly cover bottom of pan. Cool completely before cutting into 1-inch squares.

Nutrition Facts : Calories 170, FatContent 8 g, SaturatedFatContent 3 g, TransFatContent 0 g, CholesterolContent 10 mg, SodiumContent 70 mg, CarbohydrateContent 0 g, FiberContent 0.52 g, SugarContent 0 g, ProteinContent 2 g

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