Hersheys Chocolate Peanut Butter Fudge Recipes
GRANDMA HERSHEY'S PEANUT BUTTER FUDGE RECIPE - (4/5)
Provided by á-519
Number Of Ingredients 7
Steps:
- Line a 13x9x2 pan with foil and grease the foil with butter. Mix the peanut butter, marshmallow crème and vanilla together with a wooden spoon and set aside. Mix the remaining ingredients in a saucepan and bring to a boil; boil for 3 to 5 minutes. Add the heated mixture to the peanut mixture. Pour into the pan and refrigerate until set. Lift out of pan and remove foil. Cut into 1" squares. Store in the refrigerator. Yield about 4 1/2 pounds.
15 MINUTE NO BAKE CHOCOLATE PEANUT BUTTER FUDGE
In just 15 minutes its ready to cut into squares! This fudge is really good. It was handed down by 3 generations and will stay in the family forever!
Provided by Jen Santiago
Categories Candy
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter, let cool. Mix peanut butter, vanilla and butter by hand. Add cocoa, add 10x sugar, mix well by hand. Place in a square pan. In 15 minutes its ready! Cut into squares and enjoy~.
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CHOCOLATE PEANUT BUTTER FUDGE - BROWN EYED BAKER
From browneyedbaker.com
4.1/5 (21)Total Time 20 minsCategory SnackCalories 62 per serving
- Butter an 8-inch square pan and line with parchment paper, using enough so that there is some overhang on the edges.
- Combine the sugar, cocoa powder, evaporated milk and corn syrup in a large saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves.
- Add 2 tablespoons of the butter and stir until the butter melts. Allow the mixture to come to a boil, then cover and boil for 3 minutes.
- Remove the lid and continue to cook, without stirring, until the mixture reaches 234 degrees F on a candy thermometer (soft ball stage). Remove from the heat and, without stirring, add the remaining butter, peanut butter and vanilla. Allow the mixture to sit for 10 minutes.
COCOA PEANUT BUTTER FUDGE - MY COUNTRY TABLE
From mycountrytable.com
5/5 (6)Total Time 20 minsCategory Candy
- Grease the inside of a 9 x 9 baking dish or pan with butter. Line the dish with a piece of parchment paper that is long enough to hang over the sides, so that you can grab it to lift the fudge out later. There is no need to butter the parchment paper again. You can also use foil if desired.
- In a 2 quart heavy saucepan, combine the sugar, cocoa, salt, and milk. Mix and bring to a boil over medium heat. Place a candy thermometer on the side of the pan, if not using the cold water test, and cook mixture over medium heat, stirring slowly but constantly, until mixture reaches a soft ball stage (234 degrees) on a candy thermometer or forms a soft ball when tested in cold water. Immediately remove from heat.
- Add the butter, vanilla, peanut butter, and nuts, if using, and beat with a wooden spoon until thoroughly combined and mixture begins to slightly thicken. This should only take about 30 seconds. Immediately spread candy evenly into a prepared 9 x 9 baking dish. I use an offset spatula to spread it.
PEANUT BUTTER CHOCOLATE FUDGE RECIPE | RECIPES
From hersheyland.ca
Servings 2.75Total Time 2 hrsCategory Candy & Fudge
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