Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- =
- 4 cups Sugar
- 1 jar (7 oz) marshmallow creme
- 1 1/2 cups (12-oz can) evaporated milk
- 1 cup REESE'S Creamy or Crunchy Peanut Butter
- 1 tbsp Butter or margarine
- 1 cup HERSHEY'S Semi-Sweet Chocolate Chips Or HERSHEY'S Milk Chocolate Chips
- =
Directions
Line 13x9x2-inch pan with foil, extending foil over edges of pan.
Butter foil lightly; set aside.
Stir together sugar, marshmallow creme, evaporated milk, peanut butter and butter in heavy 4-quart saucepan.
Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 5 minutes.
Remove from heat.
Immediately add chocolate chips, stir until smooth.
Pour into prepared pan; cool until firm.
Use foil to lift fudge out of pan; peel off foil.
Cut fudge into squares.
Store in tightly covered container in cool, dry place.
About 8 dozen pieces or 3-1/2 pounds candy.
NOTE: For best results, do not double this recipe.