PAM HOBBS' PEANUT BUTTER FUDGE
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By Wendy Sneddon
PAM HOBBS' PEANUT BUTTER FUDGE
1 step
Prep:20minCook:4min
I was married to Mark Hobbs for a year from 1996-1997. This is his Mum's recipe.
Updated at: Sat, 28 Mar 2026 08:42:43 GMT
Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Glycemic Load
6
Low
Nutrition per serving
Calories123.7 kcal (6%)
Total Fat7.9 g (11%)
Carbs12.3 g (5%)
Sugars8 g (9%)
Protein2.2 g (4%)
Sodium13.1 mg (1%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings
Instructions
Step 1
Lightly grease an 8cm x25cm sponge roll/slice baking pan. Line base and sides with foil, extending over sides. Combine marshmallows, butter and water in pan. Stir over heat until marshmallows are melted (the mixture should bubble gently while marshmallows are melting). Remove from heat, stir in chocolate, peanut butter and peanuts. Beat for 1 minute becomes sticky. Pour into pan. Place in refrigerator for 4 hours. Keep in airtight container in fridge.
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