Food recipes
Fluffernutter Fudge
Fluffernutter Fudge Ingredients: sugars, granulated syrups, corn, light salt, table milk, fluid, 1% fat, without added vitamin a and vitamin d candies, marshmallows peanut butter, smooth style, without salt oil, corn,...
Fluffernutter Fudge
Ingredients:
sugars, granulated
syrups, corn, light
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, marshmallows
peanut butter, smooth style, without salt
oil, corn, peanut, and olive
Directions:
Prepare a square 9-inch baking dish with parchment paper.
Set aside.
In a large saucepan, add sugar, corn syrup, salt and milk.
Bring to a boil and continue boiling until candy thermometer indicates soft ball stage (about 235 degrees F).
Do not overcook.
Remove from heat and immediately stir in 1 cup of marshmallows.
Stir, stir, stir, until melted.
Add in peanut butter and mix until completely blended.
Fold in remaining marshmallows and peanuts.
Immediately pour into baking dish, working quickly to spread and smooth out.
Refrigerate for about 30 minutes to an hour.
Cut into slices and keep refrigerated for best taste!
Enjoy!
Ingredients:
sugars, granulated
syrups, corn, light
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, marshmallows
peanut butter, smooth style, without salt
oil, corn, peanut, and olive
Directions:
Prepare a square 9-inch baking dish with parchment paper.
Set aside.
In a large saucepan, add sugar, corn syrup, salt and milk.
Bring to a boil and continue boiling until candy thermometer indicates soft ball stage (about 235 degrees F).
Do not overcook.
Remove from heat and immediately stir in 1 cup of marshmallows.
Stir, stir, stir, until melted.
Add in peanut butter and mix until completely blended.
Fold in remaining marshmallows and peanuts.
Immediately pour into baking dish, working quickly to spread and smooth out.
Refrigerate for about 30 minutes to an hour.
Cut into slices and keep refrigerated for best taste!
Enjoy!