| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Fudge | 48 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 1 | c | Light brown sugar |
| 1/4 | t | Salt |
| 1/2 | c | Milk |
| 1 | c | Miniature marshmallows |
| 1/2 | c | Peanut butter |
| 1 | t | Vanilla |
INSTRUCTIONS
In a saucepan, combine sugars, salt and milk. Cook until temperature reaches 240'F. on a candy thermometer. Remove from heat and add marshmallows, peanut butter and vanilla. Beat with a wooden spoon several minutes until thick and creamy and gloss disappears. Spread in a buttered 8" square pan. Cut into squares. Makes about 48 pieces. Nutritional analysis per serving: 51.6 calories; 1.3 grams total fat; (0.3 grams saturated fat); 0.8 grams protein; 0.2 grams carbohydrates; 0.3 milligrams cholesterol; 26.7 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“With Jesus, you can do it”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 33
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: <1mg
Sodium: 25.7mg
Potassium: 21.2mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: 4.5g
Protein: <1g