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
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.
LOW-FAT SUGAR-FREE PEANUT BUTTER FUDGE
Make and share this Low-Fat Sugar-Free Peanut Butter Fudge recipe from Food.com.
Provided by smelly0610
Categories Candy
Time 1h
Yield 64 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in sauce pan.
- Add peanut butter and stir until smooth
- Add vanilla and splenda to peanut butter mixture and stir to combine with a wooden spoon.
- Pour into an 8 x 8 pan that has been either buttered, Pam'ed or lined with wax paper
- Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
- Cut into 1-inch pieces and store in an airtight container for up to a week.
- cooking time does not reflect refrigeration time.
Nutrition Facts : Calories 25.6, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 20.4
PEANUT BUTTER FUDGE (LOW FAT SNACK)
Make and share this Peanut Butter Fudge (Low Fat Snack) recipe from Food.com.
Provided by Cultural Twist
Categories Candy
Time 3h15m
Yield 24 Fugde Bars, 24 serving(s)
Number Of Ingredients 9
Steps:
- Melt chocolate chips (on defrost setting of microwave or over double boiler). In a medium bowl, beat together peanut butter, cream cheese and butter on medium speed of electric mixer until well blended. Add melted chocolate and beat again. Add milk and vanilla and beat until smooth.
- Gradually add icing sugar and beat after each addition, scraping down sides of bowl as necessary. Stir in walnuts using a wooden spoon.
- Line an 8-inch square baking pan with wax paper or parchment paper and spoon fudge into pan. Spread to edges. Cover with plastic wrap and refrigerate until firm, about 3 hours.
- Remove fudge from pan and cut into 36 squares. Store fudge covered in refrigerator. It will soften if left at room temperature.
Nutrition Facts : Calories 166.5, Fat 9.8, SaturatedFat 4.3, Cholesterol 6.5, Sodium 29.5, Carbohydrate 20.4, Fiber 1.2, Sugar 18.3, Protein 2
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
GRANDMA'S CREAMY PEANUT BUTTER FUDGE
This old-fashioned style of peanut butter fudge is not that easy to find out there. The ones I tend to run across always seem to be the soft, creamy version, which is not what I'm into. If it's going to feel like peanut butter in my mouth, then what's the point? No, I want something that feels dense and firm in my fingers but will almost instantly liquefy in when it hits my tongue.
Provided by Chef John
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h20m
Yield 64
Number Of Ingredients 5
Steps:
- Sift sugar through a fine-mesh strainer into a large bowl.
- Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
- Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
- Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 8.3 g, Cholesterol 9.5 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.9 g, Sodium 43.3 mg, Sugar 7.5 g
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- In a food processor, add all of the ingredients. Blend until smooth. Scrape down the sides of the bowl if necessary. Scoop the mixture into the prepared pan and spread it out.
- Cover the pan with plastic wrap and refrigerate overnight. The next day, slice the fudge into 36 cubes. Serve immediately, or store in a tightly sealed container in the fridge for up to 5 days.
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