Extra Work Peanut Butter Fudge Food
EXTRA WORK PEANUT BUTTER FUDGE
This fudge takes constant vigilance, but it is worth the effort. A rich, creamy, traditional recipe, without marshmallow cream or brown sugar. To make other flavors, replace peanut butter with white chocolate chips and any flavor extract of your choice.
Provided by Regina Belcher
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 55m
Yield 12
Number Of Ingredients 6
Steps:
- Spray a 9x9-inch pan with cooking spray.
- Mix evaporated milk and sugar together in a large, heavy-bottomed pot over medium-high heat. Bring mixture to a boil, stirring constantly, until syrup reaches 234 degrees F (110 degrees C), 5 to 7 minutes. A teaspoon of hot syrup dropped into a glass of cold water should form a soft ball of candy.
- Remove from heat and immediately stir in peanut butter, butter, and vanilla extract. Stir constantly until fudge is smooth and thick. Pour fudge into prepared pan. Let cool before slicing into squares.
Nutrition Facts : Calories 339.6 calories, Carbohydrate 49.1 g, Cholesterol 11.7 mg, Fat 14.2 g, Fiber 1.3 g, Protein 7.5 g, SaturatedFat 4.3 g, Sodium 138.9 mg, Sugar 46.8 g
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!
EXTRA RICH PEANUT BUTTER FUDGE
Make and share this Extra Rich Peanut Butter Fudge recipe from Food.com.
Provided by Tonkcats
Categories Candy
Time 25m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar and milk in saucepan.
- Cook to soft ball stage. Add remaining ingredients, stirring until blended.
- Pour into 8-inch greased square pan and cool.
- Cut into squares.
EXTRA WORK PEANUT BUTTER FUDGE
This fudge takes constant vigilance, but it is worth the effort. A rich, creamy, traditional recipe, without marshmallow cream or brown sugar. To make other flavors, replace peanut butter with white chocolate chips and any flavor extract of your choice.
Provided by Regina Belcher
Categories Peanut Butter Fudge
Time 55m
Yield 12
Number Of Ingredients 6
Steps:
- Spray a 9x9-inch pan with cooking spray.
- Mix evaporated milk and sugar together in a large, heavy-bottomed pot over medium-high heat. Bring mixture to a boil, stirring constantly, until syrup reaches 234 degrees F (110 degrees C), 5 to 7 minutes. A teaspoon of hot syrup dropped into a glass of cold water should form a soft ball of candy.
- Remove from heat and immediately stir in peanut butter, butter, and vanilla extract. Stir constantly until fudge is smooth and thick. Pour fudge into prepared pan. Let cool before slicing into squares.
Nutrition Facts : Calories 339.6 calories, Carbohydrate 49.1 g, Cholesterol 11.7 mg, Fat 14.2 g, Fiber 1.3 g, Protein 7.5 g, SaturatedFat 4.3 g, Sodium 138.9 mg, Sugar 46.8 g
EXTRA WORK PEANUT BUTTER FUDGE
This fudge takes constant vigilance, but it is worth the effort. A rich, creamy, traditional recipe, without marshmallow cream or brown sugar. To make other flavors, replace peanut butter with white chocolate chips and any flavor extract of your choice.
Provided by Regina Belcher
Categories Peanut Butter Fudge
Time 55m
Yield 12
Number Of Ingredients 6
Steps:
- Spray a 9x9-inch pan with cooking spray.
- Mix evaporated milk and sugar together in a large, heavy-bottomed pot over medium-high heat. Bring mixture to a boil, stirring constantly, until syrup reaches 234 degrees F (110 degrees C), 5 to 7 minutes. A teaspoon of hot syrup dropped into a glass of cold water should form a soft ball of candy.
- Remove from heat and immediately stir in peanut butter, butter, and vanilla extract. Stir constantly until fudge is smooth and thick. Pour fudge into prepared pan. Let cool before slicing into squares.
Nutrition Facts : Calories 339.6 calories, Carbohydrate 49.1 g, Cholesterol 11.7 mg, Fat 14.2 g, Fiber 1.3 g, Protein 7.5 g, SaturatedFat 4.3 g, Sodium 138.9 mg, Sugar 46.8 g
TWO INGREDIENT PEANUT BUTTER FUDGE RECIPE
A DELICIOUS FUDGE THAT DOESN'T REQUIRE A CANDY THERMOMETER OR EVEN A STOVE TOP! JUST TWO INGREDIENTS AND A MICROWAVE IS ALL YOU NEED!
Provided by Camille Beckstrand
Categories Dessert
Time 8m
Number Of Ingredients 2
Steps:
- LINE AN 8X8" BAKING PAN WITH ALUMINUM FOIL, WITH 3-4" OF FOIL HANGING OFF EITHER SIDE. AND SET ASIDE.
- PLACE THE ALMOND BARK, BROKEN INTO LARGE CHUNKS, INTO A LARGE MICROWAVABLE-SAFE BOWL. MELT BARK ON HIGH FOR 60 SECONDS, THEN STIR. MELT FOR ANOTHER 60 SECONDS AND STIR.
- CONTINUE TO DO THIS AT 30 SECOND INTERVALS UNTIL BARK IS SMOOTH AND COMPLETELY MELTED (IT TOOK ME ABOUT 3 MINUTES TOTAL, BUT IT WILL DEPEND ON YOUR MICROWAVE).
- SCOOP THE ENTIRE CONTAINER OF PEANUT BUTTER INTO THE BOWL OF MELTED BARK AND STIR UNTIL PEANUT BUTTER IS COMPLETELY INCORPORATED AND MIXTURE IS SMOOTH. POUR MIXTURE INTO PREPARED PAN AND PLACE IN THE FRIDGE FOR 1-2 HOURS OR UNTIL SET.
- REMOVE FUDGE FROM FRIDGE AND USING THE ALUMINUM FOIL HANGING OVER EACH EDGE, LIFT THE FUDGE OUT OF THE PAN.
- CUT FUDGE USING A SHARP KNIFE (FOR SMOOTH CUTS, RUN YOUR KNIFE THROUGH HOT WATER BEFORE EACH CUT) INTO 1X1" PIECES.
Nutrition Facts : Calories 131 kcal, Carbohydrate 10 g, Protein 3 g, Fat 9 g, SaturatedFat 4 g, Sodium 55 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
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