Healthy Peanut Butter Fudge Food

HEALTHY PEANUT BUTTER FUDGE RECIPE

Steps:

• Before making this recipe, keep in mind that this recipe must be stored in the freezer.
• Line a 9-inch x 5-inch loaf pan with parchment paper. Set aside.
• In a large mixing bowl, combine peanut butter, maple syrup, and melted refined coconut oil. Add vanilla, sea salt, and stevia drops now. Stir until smooth and combined.
• Pour onto the prepared pan. Sprinkle Christmas sprinkles or chocolate chips to boost sweetness if you are a sweet tooth
• Freeze for 30 minutes or until firm enough to be cut into squares.
• Cut into 12 squares with a large knife. This fudge melts fast, so place the square immediately into a freezer-friendly sealed box and freeze again.
• Serve straight out from the freezer or wait a max of 2 minutes before eating to get the creamiest texture.
• Store in the freezer for up to 3 months in a sealed container. Don't store at room temperature or in the fridge. It softens too fast.

HEALTHY PEANUT BUTTER FUDGE

Steps:

• In a bowl, mix peanut butter, coconut oil, maple syrup, and vanilla.
• Pour into bread 9×4 loaf pan (It was thicker this way, can use a brownie pan too)
• Mix together cocoa swirl ingredients and drop by spoonful on top of peanut butter mixture
• Swirl around with a toothpick and add chocolate chips and sea salt on top if desired.
• Place in freezer for at least one hour before eating. Store in freezer.

HEALTHY PEANUT BUTTER FUDGE (4 INGREDIENTS!)

Steps:

• Line a standard 9x5-inch loaf pan with parchment paper (as original recipe is written // adjust size/number of pans if altering batch size). Set aside.
• To a food processor, add desiccated coconut and blend on high until a creamy butter is formed - about 4 minutes. Scrape down sides as needed.
• Then add peanut butter and melted coconut oil and mix once more. Then add maple syrup 1 Tbsp (15 ml) at a time until desired sweetness is reached. If you add too much maple syrup, the mixture can seize up and get thick. If that happens, thin with a bit more melted coconut oil.
• Optional: Add sea salt and vanilla and mix once more. Taste and adjust flavors as needed, adding more salt or vanilla for overall flavor or maple syrup or stevia for sweetness.
• Transfer mixture to lined loaf pan and spread into an even layer. You can add crushed peanuts or coconut flakes on top, but I chose not to.
• Freeze until firm - about 15 minutes. Then use a hot knife to slice into even squares - about 21 (amount as original recipe is written // adjust if altering batch size). Enjoy immediately and store leftovers in the refrigerator up to 10 days or in the freezer up to 1 month. If frozen, let soften at room temperature for 5-10 minutes for best texture/flavor.

HEALTHY HOMEMADE PEANUT BUTTER FUDGE RECIPE

Steps:

• Place all ingredients in a pan on the stove
• Heat over medium heat until starting to melt
• Whisk until all ingredients are blended and mixture is smooth
• Pour into muffin tin lined with muffin liners
• Sprinkle with chopped peanuts if desired
• Chill several hours until firm
• Remove from fridge and enjoy! Either box up as is or remove from liners, place on tray and sprinkle lightly with coarse salt to serve.

PEANUT BUTTER FUDGE

Steps:

• Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

EASIEST PEANUT BUTTER FUDGE

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

EASY PEANUT BUTTER FUDGE

Steps:

• Cut a 22" piece of parchment paper. Fold the long sides of the sheet in to make an 8" wide strip. Butter an 8"x8" square dish. Place the parchment paper into the dish with the folds underneath, creasing the corners well to make a clean edge. Butter the parchment lightly and set aside.
• Melt 4 tbsp butter in a medium saucepan over medium heat. When fully melted, add vanilla, brown sugar, white sugar and cream. Stir well. Bring to a full rolling boil. Once it boils, stir constantly for exactly two minutes (use a timer). Add the peanut butter and stir until melted and completely smooth. Remove from heat and let cool exactly 5 minutes (use a timer). It will form a skin; that's okay.
• Scrape the mixture into the bowl of a stand mixer fitted with the paddle attachment. Start on medium-low (speed 2), and add the pre-sifted powdered sugar one large spoonful at a time. When it is all incorporated, the fudge should look slightly curdled.
• Turn the fudge into the prepared pan and spread evenly. Sprinkle chopped peanuts evenly over the top. Fold over the ends of the parchment, then use the bottom of a measuring cup or glass to press the peanuts into the fudge and form a layer of even thickness. Unfold the parchment and let cool to room temperature, at least 2 hours.
• When cool, lift the ends of the parchment straight up to remove the fudge from the pan. Using a long knife, cut the fudge into 64 pieces (8 slices one way, then 8 the other way). Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For best flavor, return to room temperature before eating.

PEANUT BUTTER FUDGE

Steps:

• Line a 9x9 baking dish with parchment paper or wax paper and grease lightly. Set aside.
• In a large bowl, melt peanut butter and butter together in the microwave until smooth.
• Stir in vanilla and powdered sugar until thick and smooth. Pour mixture into prepared dish, smooth the top and cool in the fridge until firm. Cut into squares and serve.

PEANUT BUTTER FUDGE

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.

VEGAN NO-COOK CREAMY PEANUT BUTTER FUDGE

Steps:

• Prepare a 9 x 5 loaf pan lined with parchment paper, then set aside.

PEANUT BUTTER FUDGE

Steps:

• Line an 8x8-inch square baking pan with foil or parchment paper. Set aside.
• Place the chocolate and peanut butter into a large microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
• Stir in the condensed milk, vanilla, and peanuts until combined. The mixture will be very thick.
• Spread the mixture into the prepared pan, and smooth out the top. Sprinkle with extra chopped peanuts, if desired. Refrigerate for 2 - 4 hours or overnight until completely set.

PEANUT BUTTER FUDGE

Steps:

• Generously butter a 9-inch square pan or line with parchment paper.
• Combine the sugar, evaporated milk, butter and salt in a wide saucepan and bring the mixture to a boil, stirring often. Cook until the temperature reaches 240°F when measured with a candy thermometer, about 5 minutes. (If you don't have a candy thermometer you can determine if the fudge has boiled for long enough and reached the "soft ball" stage by dropping a ¼ teaspoon of the mixture into a bowl of chilled water. It should form a soft ball when picked up with your fingers.)
• Remove the saucepan from the heat and stir in the peanut butter until smooth. Then add the marshmallow crème and vanilla extract. Stir until melted and smooth.
• Immediately pour the mixture into the prepared pan and smooth it out evenly. Sprinkle the chopped nuts on top, pressing them slightly into the fudge. When ready to enjoy, cut into squares and serve. Store in an airtight container in the fridge or freeze for up to 3 months.

OLD FASHIONED PEANUT BUTTER FUDGE

Steps:

• Start by boiling both sugars, butter, and milk in a pot until it reaches 236 degrees then immediately stop.
• Add in peanut butter and marshmallows and whip until it starts to thicken.
• Pour into a buttered 8″ x 8″ pan. You could also line with parchment paper to make it even easier to take out if you'd like to.
• It takes about one to two hours for the fudge to harden completely. Wait until cooled to room temperature and slice into squares.

PEANUT BUTTER FUDGE

Steps:

• In a heavy saucepan, bring sugar and milk to a boil. Boil for 3 minutes.
• Add peanut butter and marshmallow creme. Mix well.
• Quickly pour into an 8 inch or 9 inch square dish, lined with foil.
• Chill until set.Lift fudge out of dish with foil.
• Cut into squares. Makes 3-4 dozen.

PEANUT BUTTER FLAXSEED FUDGE RECIPE

Steps:

• Place the milk, honey, peanut butter and flax seeds in a food processor.
• Blend together until smooth and fudgy (add extra milk if needed). Stir in the remaining peanuts.
• Line a small baking tray with baking paper and pour the mixture into the tray.
• Freeze for an hour.
• Cut into 12 even pieces.

VEGAN PEANUT BUTTER FUDGE

Steps:

• In a small saucepan, gently heat the peanut butter and coconut oil until it's easy to mix.
• Then, place all ingredients into a food processor or blender and mix until it's smooth.
• Line a pan that has sides with parchment paper and then pour the mixture on top.
• Place in the freezer until it's set.
• Store in a cool location.

PEANUT BUTTER FUDGE

Steps:

• Spray an 8X8 baking pan with cooking spray, then line the bottom with waxed paper or parchment paper.
• Place the white chocolate chips and peanut butter in a large mixing bowl (microwave safe bowl).
• Heat in the microwave in 30-second intervals, stirring after each interval, until the white chocolate chips and peanut butter are melted, fully combined and smooth. Then stir in the sweetened condensed milk until fully combined.
• Pour the mixture into the prepared 8X8 baking dish. Refrigerate until the fudge is set (approximately 2-3 hours).
• Once the fudge is fully set, cut into pieces and serve!

PEANUT BUTTER FUDGE

Steps:

• Melt coating in a saucepan over medium-low heat, stirring constantly until smooth. Remove from the heat; stir in peanut butter and walnuts. Spread into a greased 8-in. square pan. Chill until firm. Cut into 1-in. squares.