EASIEST PEANUT BUTTER FUDGE EVER!
Have creamy, delicious peanut butter fudge in under 10 minutes with this no-fail recipe! *WARNING* You MUST use exactly the measurements specified below, or this fudge will not set correctly.
Provided by Wildflower5656
Categories Candy
Time 2h10m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- In a saucepan, slowly bring the milk and sugar to a boil over medium low heat.
- Boil for exactly 2 and a half minutes, stirring constantly to prevent burning.
- Remove from heat, stir in peanut butter and vanilla.
- Mix until smooth.
- Pour into greased 8" x 8" pan, and let cool before cutting. Enjoy!
ADA'S CHOCOLATE PEANUT BUTTER FUDGE
Make and share this Ada's Chocolate Peanut Butter Fudge recipe from Food.com.
Provided by With love
Categories Candy
Time 1h10m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Combine sugar, cocoa, butter, vanilla, and evaporated milk in a saucepan.
- Cook, stirring constantly, until mixture boils all over.
- Begin timing. Boil EXACTLY 3 minutes.
- Remove from heat.
- Stir in more vanilla, peanut butter, and marshmallow cream until smooth.
- Pour into buttered pan.
- Chill.
Nutrition Facts : Calories 7399.6, Fat 240.7, SaturatedFat 67.5, Cholesterol 134.1, Sodium 2570.5, Carbohydrate 1265.2, Fiber 29.1, Sugar 1045.9, Protein 121.3
SUPER EASY PEANUT BUTTER FUDGE
This recipe is very simple, but if you do not know how to make candy then please follow instructions precisely. I have altered the instructions after a few reviews that it was crumbly. This is not the recipes fault, it is inexperience. Proper candy making is about temperatures. 4 minutes of boiling (from the time the first small bubbles form) bring this candy up to proper fudge/softball temperature as long as you are cooking over medium heat. When in doubt, use a thermometer.
Provided by misslissa 121
Categories Candy
Time 24m
Yield 48 1 inch squares, 20 serving(s)
Number Of Ingredients 5
Steps:
- Prepare a 9x11 glass dish by buttering the bottom.
- In heavy bottom sauce pan combine sugar and milk.
- Measure and set aside remaining ingredients.
- Cook over MEDIUM HEAT (temperature too high will cause it to reach temperature sooner and lead to overcooking) stirring occasionally till it comes to a boil then stir constantly.
- Let boil for 4 minutes EXACTLY, over cooking leads to crumbly fudge as it has moved past softball stage and into softcrack (measure from the first sight of littlest bubbles or use a thermometer - softball stage) I use a stop watch. Remove from heat.
- Stir in remaining ingredients till all melted and smooth.
- Pour into prepared dish and refrigerate until firm.
PEANUT BUTTER FUDGE
Combine peanut butter with fudge for an out-of-this-world flavour combination. Topped with peanuts, it makes the perfect gift for any peanut butter addict
Provided by Good Food team
Time 50m
Yield Cuts into 36 pieces
Number Of Ingredients 7
Steps:
- Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Warm over a low heat to dissolve the sugar and melt the butter, stirring occasionally.
- When the sugar has dissolved, put a sugar thermometer in the mixture, making sure the end is completely covered by the syrup - if it's not, transfer the mixture to a smaller pan that's still large enough for the syrup to bubble. Turn up the heat to medium-high and bring the syrup to the boil, stirring occasionally to stop it catching. When the thermometer reaches 116C - or 'soft ball' stage, remove the pan from the heat.
- Leave the mixture to stand, undisturbed, for 5 mins, until the temperature drops to 110C, then stir in the vanilla bean paste, peanut butter and a good pinch of salt.
- Remove the thermometer, then vigorously beat the mixture with a wooden spoon, checking the temperature every minute or so until it drops again to about 60C. By this time, the mixture will be really thick and have lost its glossy shine. Take the thermometer out and continue beating the mixture for a few more minutes. This part is crucial as it helps create small sugar crystals that give the fudge its smooth, creamy texture.
- Quickly pour the fudge mixture into the prepared tin and smooth the surface using a spatula. Scatter the chopped peanuts. Leave to cool overnight at room temperature - don't put it in the fridge, as it will become sticky and won't set properly. Cut into 36 bite-sized pieces. Will keep in an airtight container at room temperature for up to two months.
Nutrition Facts : Calories 131 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
ADA'S PEANUT BUTTER FUDGE
I was unsure of this recipe at first. I had never heard of fudge made with brown sugar before, but this is the creamiest fudge I have ever had. This is also the only fudge recipe I have never either over or under cooked.
Provided by With love
Categories Candy
Time 1h10m
Yield 1 batch, 100 serving(s)
Number Of Ingredients 7
Steps:
- Mix brown sugar, granulated sugar, butter, vanilla, and milk in a saucepan.
- Sir constantly until mixture begins to boil all over.
- Begin timing. Boil EXACTLY 3 minutes.
- Remove from heat.
- Add more vanilla, peanut butter, and marshmallow cream.
- Stir well.
- Pour into buttered pan.
- Chill.
Nutrition Facts : Calories 75.3, Fat 2.4, SaturatedFat 0.7, Cholesterol 1.3, Sodium 27.4, Carbohydrate 13, Fiber 0.2, Sugar 10.8, Protein 1.2
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