Nanas Melt In Your Mouth Peanut Butter Fudge Food

MELT IN YOUR MOUTH FUDGE( SMOOTH)

Steps:

• 1. butter 2 8 or 9" square pans or a 9x13 pan set aside
• 2. cream together the marshmellow cream and butter mix in the chocolate chips.
• 3. in a large pot over medium heat pour sugar and evaporated milk and mix well stir constintaly till comes to a rolling boil continue stirring constintanly for 7-8 more minutes
• 4. pour the hot mixture into the marshmellow mixture, and once the chocolate melts with a couple of stirs to assist, mix in the vanilla than the nuts if using
• 5. place in fridge to cool
• 6. the calories in this is in the zillions so don't bother trying to figure it out....its gonna be great over the lips and forever on the hips!!!! But so so worth every bite!

MELT IN YOUR MOUTH PEANUT BUTTER FUDGE

Steps:

• Line a 13 x 9 x 2-inch pan with aluminum foil and then spray with a no-stick cooking spray.
• Combine sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil.
• Simmer 5 minutes, stirring constantly. Remove from heat.
• Add peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended.
• Spread in prepared pan. Cool. (I cool mine in the fridge after inital cool down).
• Cut into candy-sized pieces using a pizza cutter (works GREAT!). Store in covered container.

MELT-IN-YOUR-MOUTH CHOCOLATE-PEANUT BUTTER FUDGE

Steps:

• With two tablespoons of softened butter (not melted), use clean bare hands to grease a 9-inch x 13-inch glass cake pan. Make sure to completely and evenly coat the pan.
• Place the following ingredients in an extra large microwavable glass mixing bowl in the order listed: powdered sugar, butter, cocoa, peanut butter and milk. Do not toss or mix. (Note: It is important to ensure there are no clumps in the powdered sugar, as you do not want unsightly white clumps throughout your smooth fudge.).
• Microwave on high for 2 1/2 minutes.
• Remove from microwave with oven mits and add vanilla.
• With a hand-held mixer, beat at medium-high speed until smooth.
• If desired, stir in walnuts.
• With a rubber spatula, turn out into previously greased cake pan and spread evenly.
• Chill for 1 hour or until solid.
• Cut into squares.
• Store refrigerated for up to two weeks (that is if it makes it that long!).
• VARIATIONS: Peanut Butter Fudge--omit cocoa powder, compensate for lack of dry ingredient with 2 tbs. extra powdered sugar and cook as directed. Chocolate Fudge--omit peanut butter, compensate for lack of moist ingredient with 2 extra tbs. butter and cook as directed.

NANA'S MELT-IN-YOUR-MOUTH PEANUT BUTTER FUDGE

Steps:

• Bring sugar, margarine and evaporated milk to a rolling boil (240°F).
• Remove from heat and stir in peanut butter and marshmallow creme.
• Pour into a 9x13 pan and refrigerate until cooled.
• Slice, enjoy and don't eat the whole pan in one sitting!

NAN'S PEANUT BUTTER FUDGE WITH MARSHMALLOWS

Steps:

• Butter an 8-inch square pan.
• Combine sugar, evaporated milk, and butter in an electric skillet. Set control to 260 degrees F (120 degrees C).
• Bring to a boil and boil 5 minutes, stirring constantly. Turn off heat and add peanut butter, marshmallows, and vanilla extract. Stir until marshmallows and peanut butter are melted and blended. Pour into the prepared pan.
• Allow to cool and cut into squares.

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.

NO COOK PEANUT BUTTER FUDGE

Steps:

• put all ingredients in mixing bowl and blend til smooth. . .
• line a 9x13 cake pan with wax or parchment paper and overlap both sides of the pan by 4-5 inches.
• spread mixture into pan.
• fold the extra width of paper over the fudge.
• press and flatten the fudge down to desired thickness - about 1/2 to 3/4 inch thick.
• refrigerate at least 2 hours before serving.

MELT-IN-YOUR-MOUTH CHOCOLATE FUDGE

Steps:

• Before beginning get everything ready. This is a time sensitive recipe.
• Grease or line with alfoil a cake pan or deep biscuit tray for the finished product to set inches.
• Clear the sink and get a hand-beater ready.
• It really starts here:.
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• Mix all ingredients in a medium saucepan and place over a low-medium heat. Stir until boiling.
• Rolling boil for 6 minutes - reduce heat to ensure it doesn't boil over, but is still at a rolling boil.
• Take off heat and place saucepan in sink (the lower height helps).
• Beat until it starts to thicken - a hand beater helps here as you can feel it thickening. This fudge goes from thickening to too far very quickly. The more beating it gets the better it is.
• Pour or scoop the almost set fudge into the tray.
• When set, cut into squares. A hot knife helps.
• Options:.
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• Push nuts into almost set fudge.
• Add a flavouring before beating.
• Cheating:.
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• If hand-beating, you can add a little water to the bottom of the sink to help the saucepan cool - the fudge thickens quicker - but isn't quite as good.
• Use an electric hand mixer to make the process painless - but watch the thickening.