INGREDIENTS

Servings
  •   NUTTER BUTTER Fudge
  • 18 oz. semi-sweet chocolate chips
  • 14 oz. sweetened condensed milk
  • 1/8 tsp. salt
  • 7-1/2 oz. NUTTER BUTTER Peanut Butter Sandwich Cookies, crushed
  • 1-1/2 tsp. vanilla bean paste
  •   Funnel Cake Batter
  • 8-3/4 oz. whole milk
  • 7-3/4 oz. water
  • 2 eggs
  • 1/2 tsp. vanilla bean paste
  • 17 oz. all-purpose flour
  • 1/4 cup granulated sugar
  • 1 Tbsp. baking powder
  • 1/4 tsp. salt

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 590
Total fat 31g
Saturated fat 8g
Trans fat 0g
Cholesterol 45mg
Sodium 250mg
Carbohydrate 70g
Dietary fiber 3g
Sugars 28g
Protein 10g
Vitamin A 4%DV
Vitamin C 0%DV
Calcium 10%DV
Iron 15%DV

DIRECTIONS

    NUTTER BUTTER Fudge:
  1. Combine  chocolate chips, condensed milk and salt in top of double boiler set over simmering water. Cook on medium heat, stirring until chocolate is melted. Remove from heat. Stir in crushed cookies and vanilla paste until combined. Spoon mixture into 6x6-inch baking pan lined with parchment paper and coated with nonstick spray. Refrigerate until firm.
  2. Unmold  chilled fudge from pan and cut into 1x1-inch cubes. Place on sheet pan. Cover with plastic wrap and freeze several hours or overnight.
  3. Funnel Cake Batter:
  4. Whisk  milk, water, eggs and vanilla paste in large bowl. Whisk flour, sugar, baking powder and salt in separate bowl. Gradually add dry ingredients to liquid mixture, whisking until smooth.
  5. For  each serving, dip 3 frozen fudge pieces into Funnel Cake Batter. Immediately fry in 375°F deep fryer 2 to 3 min. or until outside is golden brown and fudge is gooey.
  6. TIP:

    This recipe makes 80 pieces of NUTTER BUTTER Fudge. Store remaining fudge in freezer. The Funnel Cake Batter is enough to coat 30 pieces (10 servings) of fudge.

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