print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Peanut Butter Fudge

0
Average: 0 (0 votes)
(0 votes)
Peanut butter fudge
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
511
calories
Calories
0
Print

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie511 kcal(24 %)
Protein10.86 g(11 %)
Fat24.34 g(21 %)
Carbohydrates68.57 g(46 %)
Sugar added57.39 g(230 %)
Roughage2.65 g(9 %)
Vitamin A17.98 mg(2,248 %)
Vitamin D0.27 μg(1 %)
Vitamin E3.59 mg(30 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.13 mg(12 %)
Niacin7.82 mg(65 %)
Vitamin B₆0.22 mg(16 %)
Folate41.35 μg(14 %)
Pantothenic acid0.6 mg(10 %)
Biotin30.77 μg(68 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C0 mg(0 %)
Potassium319.12 mg(8 %)
Calcium66.96 mg(7 %)
Magnesium80.48 mg(27 %)
Iron0.95 mg(6 %)
Iodine4.72 μg(2 %)
Zinc1.24 mg(16 %)
Saturated fatty acids5.27 g
Cholesterol4.62 mg
Author of this recipe:

Ingredients

for
36
pieces
2 cups
2 cups
white sugar
1 cup
1 ½ cups
1 tablespoon
1 cup
roasted, chopped Peanuts
1 teaspoon

Preparation steps

1.
Butter a 20cm-23cm|8"-9" square tin.
2.
Put the sugars and milk into a heavy-based pan and heat gently, stirring constantly until the sugar has dissolved completely.
3.
Increase the heat and slowly bring to a boil. Stir in the peanut butter.
4.
Return to a boil, stirring, then reduce the heat and cook steadily until a little of the mixture can be rolled into a soft ball between your finger and thumb when dropped into cold water (114°C| 238°F on a sugar thermometer).
5.
Remove from the heat and stir in the butter, peanuts and vanilla. Beat well until the mixture 'grains' and becomes thick and creamy.
6.
Pour into the tin and cut into pieces when set.
Post the first comment