BUTTERSCOTCH PEANUT FUDGE
I am a substitute teacher and found this fudge recipe in a very old book in our school library. It was written before microwaves, so I modified it to make a quick treat. The faculty and staff gave it rave reviews. -Peggy Key, Grant, Alabama
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 6-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a microwave-safe bowl, combine the milk, chips and marshmallows. Microwave, uncovered, at 80% power for 3 minutes or until chips and marshmallows are melted, stirring frequently. Stir in peanut butter and vanilla until combined. Fold in the peanuts., Pour into an 11x7-in. pan coated with cooking spray. Cover and refrigerate for 2 hours or until firm. Cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 67 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 28mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
PEANUT BUTTER FUDGE
This fudge is a total triple threat -- thanks to peanut butter chips, crunchy peanut butter and chopped roasted salted peanuts. Using sweetened condensed milk, makes it quick and easy to achieve a thick, fudgy texture without cooking raw sugar; no candy thermometer required! Cut the fudge into small squares and share it with family and friends as a delicious edible gift.
Provided by Food Network Kitchen
Categories dessert
Time 8h25m
Yield 16 pieces
Number Of Ingredients 8
Steps:
- Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides. Lightly coat with cooking spray.
- Combine the sweetened condensed milk, peanut butter chips butter and salt in a medium saucepan. Place over medium-low heat and stir frequently with a rubber spatula, making sure to scrape the bottom, until the peanut butter chips are completely melted, about 5 minutes.
- When the peanut butter chip mixture is mostly melted, combine the crunchy peanut butter and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 1 minute.
- Spread the melted peanut butter chip mixture into the prepared baking dish. Immediately drizzle the white chocolate mixture on top. Drag a butter knife through the white chocolate to make a marbled pattern on top. Sprinkle with the chopped peanuts. Let cool completely, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
- Using the foil, lift the fudge out of the baking dish and cut into 16 small squares. Best serve chilled.
BUTTERSCOTCH FUDGE
Butterscotch and fudge are a match made in heaven with this award-winning recipe. Special add-ins make take this butterscotch fudge recipe to a whole new level. -Virginia Hipwell, Fenwick, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 pounds.
Number Of Ingredients 8
Steps:
- Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the sugar, milk, salt and remaining 2 tablespoons butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly. , Remove from heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature.
Nutrition Facts : Calories 64 calories, Fat 2g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 29mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERSCOTCH PEANUT FUDGE
Make and share this Butterscotch Peanut Fudge recipe from Food.com.
Provided by mary winecoff
Categories Candy
Time 6m
Yield 6 1/2 dozen
Number Of Ingredients 6
Steps:
- In a microwave-safe bowl, combine the milk, butterscotch chips and marshmallows. Microwave, uncovered at 80% power for 3 minutes or until chips and marshmallows are melted, stirring frequently.
- Stir in peanut butter and vanilla until combined. Fold in peanuts.
- Pour into a 11 x 7 x 2 pan coated with nonstick cooking spray. Cover and refrigerate for 2 hours or until firm. Cut into squares.
Nutrition Facts : Calories 876.5, Fat 51.2, SaturatedFat 21.1, Cholesterol 20.8, Sodium 538.6, Carbohydrate 90.5, Fiber 4.4, Sugar 79, Protein 21.1
PEANUT CHOC-SCOTCH FUDGE
Best of all worlds, this fudge is to die for!
Provided by TAMISANGELS
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 45m
Yield 24
Number Of Ingredients 8
Steps:
- Lightly grease a 9x13 inch dish.
- In a 2-quart saucepan over medium heat, combine butter, sugar and milk. Bring to a boil, stirring constantly. Heat to 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 heat and stir in peanut butter, chocolate chips and butterscotch chips until melted. Stir in vanilla. Fold in marshmallow creme. Pour into prepared pan. Chill in refrigerator until firm.
Nutrition Facts : Calories 299.6 calories, Carbohydrate 42.4 g, Cholesterol 15.9 mg, Fat 14.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 95.9 mg, Sugar 38.3 g
FABULOUS HOT FUDGE PEANUT BUTTER PIE
Oh my, I think I just fell in love!!!!!!!!! oh yummmmmmmmmmmmm!!!!!!!! This I got from my girl friend.
Provided by LINDA BAILEY
Categories Chocolate
Time 20m
Number Of Ingredients 9
Steps:
- 1. In large bowl,beat peanut butter,cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges. Remove 2 tablespoons hot fudge and peanut butter from jars and reserve each in a zip-loc plastic baggie for later.
- 2. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time. At serving time,carefully spread remaining Cool Whip on top of pie.
- 3. Knead hot fudge in baggie with hands. Cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction. Serve.
POTATO CANDY
The potatoes in this recipe provide starch and don't add flavor. You won't even know there are potatoes in it. You will only taste a sweet confection. When adding the confectioners' sugar and peanut butter, be aware that the amounts are approximate. You may add more or less, depending on your tastes.
Provided by Rhonda
Categories Desserts Candy Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Mix together potatoes, butter or margarine, and milk. Add enough confectioners' sugar to make a stiff dough.
- Roll out on a flat surface sprinkled with powdered sugar. Spread on a layer of peanut butter and roll up. Chill and slice.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 19.1 g, Cholesterol 5.2 mg, Fat 23.6 g, Fiber 2.6 g, Protein 10.9 g, SaturatedFat 5.7 g, Sodium 224.4 mg, Sugar 13.8 g
CREAMY PEANUT BUTTER FUDGE
This recipe belongs to my mother and it is the creamiest peanut butter fudge ever.
Provided by Janet Awaldt
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 50m
Yield 24
Number Of Ingredients 7
Steps:
- Grease a 9x13 inch baking dish.
- In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 54.1 g, Cholesterol 14.7 mg, Fat 14.6 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 5.1 g, Sodium 139.9 mg, Sugar 49.4 g
PEANUT BUTTERSCOTCH FUDGE
Make and share this Peanut Butterscotch Fudge recipe from Food.com.
Provided by Chris from Kansas
Categories Candy
Time 10m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- In microwaveable mixing bowl, cook butterscotch chips for 2 1/2 to 3 minutes on 50% power, stirring once or twice until melted.
- Blend in milk, peanut butter, vanilla and salt.
- Cook for 1 1/2 to 2 minutes on HIGH, until bubbly, watching closely.
- Spread into buttered 8x8 inch baking dish.
- Chill until firm.
- Cut into squares.
- Keep refrigerated.
PEANUT-SCOTCH FUDGE
Steps:
- 1. Combine butterscotch chips and sweetened condensed milk. Add marshmallows in top of double boiler. Place over boiling water and stir occasionally, until melted and smooth. Remove from heat. Stir in peanut butter, vanilla and salt. Pour into buttered 8-inch square pan. Chill until almost firm. Cut into squares. Press quarter piece of cherry on each piece. Makes 2 1/4 pounds.
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