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!
PEANUT BUTTER FUDGE
For an easy, chewy treat, make a batch of Alton Brown's Peanut Butter Fudge recipe from Good Eats on Food Network; you need only four ingredients.
Provided by Alton Brown
Categories dessert
Time 2h14m
Yield 64 (1-inch) pieces
Number Of Ingredients 4
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.
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.
PEANUT BUTTER FUDGE
Combine peanut butter with fudge for an out-of-this-world flavour combination. Topped with peanuts, it makes the perfect gift for any peanut butter addict
Provided by Good Food team
Time 50m
Yield Cuts into 36 pieces
Number Of Ingredients 7
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.
Nutrition Facts : Calories 131 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
EASIEST PEANUT BUTTER FUDGE
This is the best recipe for creamy and delicious peanut butter fudge I have ever used. It is great for sharing at work.
Provided by ANGIEH
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h20m
Yield 15
Number Of Ingredients 6
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.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 60.1 g, Cholesterol 16.9 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 5.4 g, Sodium 114.8 mg, Sugar 58 g
RUTH'S CHOCOLATE PEANUT BUTTER COOKIES
My mom used this recipe when I was a teenager and I've been making them since then. I love the background flavor of the peanut butter and love that it is not an overwhelming flavor of the cookie. Make sure to store in an airtight container. **Note 2/2010 - I have adjusted the amount of cookies you'll receive - this recipe makes 5 dozen cookies not 4.
Provided by HokiesMom
Categories Drop Cookies
Time 32m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Sift together flour, baking soda, baking powder, and salt and set aside.
- Cream together the shortening and peanut butter.
- Blend in sugars gradually into the shortening mixture.
- Add the well beaten eggs and mix well.
- In three portions, alternately add flour mixture, milk and vanilla (I'm trying to say add a third of the total of flour, milk and vanilla then mix then add the next third of each and mix and then once more add them together and mix).
- Fold in chocolate chips.
- Drop by tablespoonfuls (or use a cookie scoop) onto lightly sprayed cookie sheet.
- Bake for 12 minutes or until lightly brown - do not overbake.
- Let cool on sheet for 5 minutes before removing to wire rack to cool completely.
Nutrition Facts : Calories 136.8, Fat 7.6, SaturatedFat 2.4, Cholesterol 6.6, Sodium 68.8, Carbohydrate 16.3, Fiber 0.8, Sugar 10.4, Protein 2.3
RUTH'S PEANUT BUTTER COOKIES
This is my mom's recipe that she has been using since she was first married 60 years ago. I have searched thru all of the popular recipes here and this one is just a bit different.....most use only brown sugar or have both sugars but then don't use both baking powder and baking soda. I've never had these cookies turn out wrong and they freeze so well. Whether they get reviewed or not, I know I'll be making them for years to come and now I know they are safe here.
Provided by HokiesMom
Categories Drop Cookies
Time 45m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F.
- Cream together the peanut butter and shortening.
- Add both sugars and cream together until smooth.
- Add eggs and vanilla, mixing well.
- Sift the flour, baking soda, baking powder and salt together and then add to the creamed mixgture.
- Drop by walnut sized balls unto ungreased baking sheets.
- Press with a fork in a criss-cross pattern.
- Bake for 10-12 minutes until golden brown.
- Cool in pan for 5 minutes before removing to a rack to cool completely.
- Store in an airtight container. These also freeze very well.
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