Eagle Brand Peanut Butter Fudge Food

EAGLE BRAND® PEANUT BUTTER FUDGE

Steps:

• In heavy saucepan, heat sweetened condensed milk and peanut butter over medium heat until just bubbly, stirring constantly. Remove from heat. Stir in white chocolate until smooth. Immediately stir in peanuts and vanilla.
• Spread evenly into wax paper lined 8-or 9-inch square pan. Cool. Cover and chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper. Sprinkle with additional chopped peanuts if desired. Cut into squares. Store leftovers covered in refrigerator.

BEST EVER PEANUT BUTTER FUDGE

Steps:

• Grease 9X13 cake pan.
• Mix sugar, evaporated milk, and butter in pan.
• Stir constantly over medium heat.
• Bring to a full boil and stir for 4 more minutes, or until a candy thermometer reads between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove from stove and stir in peanut butter, vanilla, and marshmallow cream.
• Spread evenly into pan and chill in fridge until firm.
• Enjoy!

EAGLE BRAND FESTIVE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® and salt. Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan.
• Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store leftovers covered in refrigerator.

PEANUT BUTTER FUDGE

Steps:

• Microwave butter and peanut butter for 2 minutes on high.
• Stir and microwave on high for 2 more minutes.
• Add vanilla and confectioners' sugar to peanut butter mixture and stir to combine with a wooden spoon.
• Pour into a buttered 8 by 8-inch pan lined with waxed paper.
• Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
• Cut into 1-inch pieces and store in an airtight container for up to a week.
• cooking time does not reflect refrigeration time.

SARASOTA'S SIMPLE EAGLE BRAND FUDGE

Steps:

• Fudge -- First, line a 8x8" pan with either wax paper, parchment paper or foil (bottom and the sides). I happen to prefer parchment paper if possible.
• Microwave -- Add the Eagle Brand, flavored morsels on medium heat in the microwave for 3-6 minutes (the size bowl and your microwave can affect the cooking times). Half way through I stir and then continue cooking until creamy and smooth.
• Flavor -- Remove from the microwave and add in the flavoring and any other additions such as nuts or dried fruits, etc. Anything you want. Stir to combine.
• Add to your pan. At this point you can add some additional nuts or toppings it you want. Cover with plastic and cool in the refrigerator about 1 hour. Remove from the pan by just turning it over, it will come right out, pull off the foil, parchment paper or wax paper, and cut into squares. You can let it cool right on the counter, but I like to chill mine before cutting, it just makes it a bit easier.
• Favorites -- 1) Dark chocolate, vanilla flavor, walnuts; 2) White chocolate, amaretto flavor, almonds; 3) A layer of milk chocolate (1/2 recipe), vanilla flavor, a layer of peanut butter fudge (1/2 recipe) with 1/2 cup strawberry preserves and peanuts; 4) Milk chocolate, vanilla flavor, marshmallow cream, peanuts; 5) White chocolate, almond flavor, dried cherries; 6) Milk chocolate, peppermint flavor, mint chocolate cookies, walnuts; 7) Butterscotch, vanilla flavor, pecans; 8) White chocolate, mint flavor, candy cane pieces; 9) Mint chocolate, hazelnut flavor, white morsels to swirl in, hazelnuts; 10) White chocolate, almond flavor, PayDay candy bar crunched up; 11) White chocolate, rapsberry liquor, raspberry preserves, walnuts; 12) Dark chocolate, orange preserves, amaretto flavor, pecans.
• You get the idea. HAVE FUN!

PEANUT BUTTER AND CHOCOLATE MARBLE FUDGE

Steps:

• In one small saucepan, heat half a can of sweetened condensed milk with semi-sweet chocolate and 1/4 teaspoons baking soda. Stir frequently until chocolate is melted. Stir in vanilla.
• In another small saucepan, heat remaining sweetened condensed milk with white chocolate, 1/4 teaspoons baking soda and peanut butter, stirring until melted.
• Pour dark chocolate mixture in parchment paper-lined 8-inch square pan. Pour peanut butter mixture on top and swirl with a spoon or knife. Cool. Chill 4 hours or until firm.
• Remove from pan and cut into 1-inch squares.