Recipe
Dessert
Cloud-Topped Peanut Butter Fudge
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. evaporated milk | ||
| 2 c. sugar | ||
| 1 tsp. salt | ||
| ¼ c. butter | ||
| 1 (12 oz) pkg peanut butter chips | ||
| ½ c. brown sugar | ||
| 6 tbsp. butter | ||
| ½ c. corn syrup | ||
| 2 c. powdered sugar, sifted | ||
| 1 c. walnuts |
Directions
- In a heavy saucepan, bring evaporated milk, sugar, salt and butter to a boil over medium heat. Boil 8 minutes, stirring constantly.
- Remove from heat and stir in peanut butter chips until smooth. Spread into a foil-lined 9-inch square pan. Refrigerate 30 minutes.
- In a heavy saucepan, bring brown sugar, butter and corn syrup to a boil. Remove from heat.
- Stir in powdered sugar and walnuts. Spread over peanut butter layer. Refrigerate until firm, about 2 hours.