Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Marshmallow | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 (7 ounces) jar marshmallow cream
- 1 (11.5 ounces) package chocolate chips
- 2/3 cup unsweetened evaporated milk
- 3/4 cup peanut butter
- 2 teaspoons vanilla
- 3 cups sugar
- 12 tablespoons butter
- =
Directions
Mix 1 1/2 cups sugar and 1/3 cup milk in pan,and 6 tablespoons of butter stirring on medium heat to boil, then reduce heat to med-low, set timer for 4 minutes stir continuously.
Immediately remove from heat and add 1 teaspoon vanilla and quickly add 1/2 jar of marshmallow.
3/4 bag of chocolate chips.
Add 3/4 bag of chocolate chips, mix vigorously til creamy and there are no hints of marshmallow.
Pour into 9 x 13-inch pan for thin fudge, and an 8x8 pan for thick fudge.
Repeat instructions listed, adding the peanut butter, in place of the chocolate chips.
Pour over chocolate fudge let cool lcompletely, and keep refridgerated.
HINT: Make sure that your butter, sugar, milk is at a rolling boiler before setting your timer.
Add, vanilla, fluff, then the chips in that order.