Bring to a boil and Remove the pan from the stove and stir in the peanut butter, butter and vanilla. Cook 5 min., stirring constantly. It reminds me of the popular candy only takes so much less time and effort to make. Remove from heat. Combine butter, evaporated milk, sugar, and salt in a medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. I can feel my waistline expanding already. Chill in the refrigerator until firm. Roasted Butternut Squash and Cauliflower Sheet Pan Meal. I cant take credit for this recipe it comes straight from another one of my OG favorites, King Arthur Baking. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Add the powdered sugar to the peanut butter mixture and stir until batter is smooth. A teaspoon of hot syrup dropped into a glass of cold water should form a soft ball of candy. Pour into prepared pan; spread to evenly cover bottom of pan. Natural peanut butter has a tendency to separate, and it can sometimes interfere with how the fudge sets up. In heavy 2 quart saucepan combine sugar, butter, and. Mix evaporated milk and sugar together in a large, heavy-bottomed pot over medium-high heat. Store your chocolate peanut butter fudge in a sealed airtight container in the fridge for up to two weeks. I admit to finding this treat hard to resist. Pour into the prepared pan and refrigerate until set, 1 to 2 hours. The fudge keeps for about a week at room temperature or 2 to 3 weeks refrigerated. Lightly grease a 10-inch square pan or line with parchment. Do not stir; cool to room temperature. If yourfudgeis too hard and crumbly then you may have made a couple of mistakes. Omit peanuts. Sitr in marshmallows, chips, nuts and maple flavoring, stir vigorously for 1 minute or until Sauce Medium 434 Show detail Preview View more Fudge is best consumed at room temperature though, so be sure to take it out a few minutes before you want to eat it. Cook 5 min., stirring constantly. SUBSCRIBE TO GET OUR NEWSLETTER. Specifically peanut butter fudge from Schneiders Sweet Shop in Bellevue, KY. Its literally the best fudge Ive ever had in my life, and Ive been trying to recreate it for years. Combine the chocolate chips, milk, and marshmallows in a medium-size saucepan over medium heat. I promise you that condensed milk is the only kind that will give the fudge the right consistency. All rights reserved. Refrigerate 4 hours or overnight before cutting into 1" squares. In the meantime please visit our global site www.nestle.comBest regards,Nestl Corporate Communications, . , www.nestle.com, Nous travaillons sur une solution.Entre temps, nous vous invitons vous rendre sur notre site global www.nestle.com, Este problema ser resuelto en breve. Boil for exactly 4 minutes (set your timer) CONTINUE STIRRING CONSTANTLY. Instructions. Makes 2 pounds. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Hi, Alea! Stir in marshmallow cream until incorporated. I always want to be that hostess or friend with plenty of holiday treats at her fingertips, but then time gets away from me. Garnishes and optional ingredients are not included. Very good and made in the 913 inch pan it came out thinner that I like. Pour fudge into prepared pan. Remove from the heat. 1 cup Campfire Mini Marshmallows Bring mixture to a boil, stirring constantly, until syrup reaches 234 degrees F (110 degrees C), 5 to 7 minutes. 1. The Original Fantasy Fudge - Allrecipes . For those who are lactose intolerant-use 4 ounces of lactose free milk in place of the evaporated milk. You took pictures, right? Use packing material so the box that the fudge is in does shift in the shipping box. ** Nutrient information is not available for all ingredients. It only takes a few minutes to stir this fudge together and it always disappears almost as quickly as I can slice it. When ready to serve, thaw in the refrigerator for 2-4 hours. Step 2 Stir in marshmallows, morsels, peanut butter and vanilla extract. Trust me on this. The one thing she did casually mention was that she uses marshmallows in her peanut butter fudge, something I'd never thought about. Stir constantly until the marshmallows have melted. Bring to a rolling . Remove from heat and immediately stir in peanut butter, butter, and vanilla extract. You can buy candy boxes at a craft store that will work well as gift boxes. Ingredients: 7 (marshmallows .. milk .. peanuts .. sugar .. vanilla .) Make it in batches as written; we don't recommend doubling the recipe. 1: Line an 8" (2L) square baking pan with waxed paper. How do you make peanut butter fudge from scratch? Add peanut butter and marshmallow cream and stir until completely blended. 1 cup peanut butter 1 tablespoon butter 1 teaspoon vanilla extract Directions Spray a 9x9-inch pan with cooking spray. Wrap cooled and then refrigerated fudge tightly in plastic wrap so it does not dry out. Prepare fudge as directed, increasing the sugar to 3 cups and substituting 3 pkg. Allowing fudge to come to room temperature will solidify it and make it easy to handle. Lightly spray an 8 x 8-inch baking pan with cooking oil. We liked the balance between sweet and bitter that semi-sweet chocolate provides, but if you prefer you could certainly substitute milk or dark chocolate chips. It is definitely an important tool to have when making candy. You can also freeze fudge for up to 2 months. Once the marshmallows have melted, add both sugars and continue to cook on medium low heat while stirring until the sugars have dissolved and the liquid is smooth. 3/4 cup peanut butter 2 teaspoons vanilla 3-1/2 cups confectioners' sugar placed in large bowl Instructions 1. I have gotten quite a few requests for peanut butter fudge, so it was time to finally make some! Melt butter in a large saucepan over medium-high heat. A candy thermometer, also known as a deep-fry thermometer or sugar thermometer, is used to measure the temperature of a sugar solution. I work with iambaker and am happy to help with questions. This is trial and error so if it doesnt work then I would suggest scrapping the batch and starting over. {originally published 11/6/16 recipe notes and photos updated 11/30/21}, Filed under: Candies, Chocolate, Desserts, No Bake, Recipes. THIRD STEP: Pour into a buttered 8 x 8 pan. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium Remove from the heat and add chocolate chips; stir until chocolate chips are melted and mixture is thoroughly combined. The Original Fantasy Fudge - Allrecipes . Transfer fudge to the prepared pan and let cool for about 2 hours before cutting. Combine: Pour hot mixture on top of the chocolate chips, vanilla and butter in the separate bowl. Put the fudge in an appropriately sized box. Remove from the heat. Line with parchment paper. mlns="http://www.w3.org/1999/xhtml" xmlns:og="http://ogp.me/ns#" lang="en-US">, We are working on a solution. This site requires JavaScript. I especially like it dipped in white chocolate. Stir until completely incorporated and sugar no longer appears grainy. Combine sugar, milk, butter and salt in a medium sized saucepan. each) BAKER'S Semi-Sweet Chocolate, chopped, for the peanut butter chips. 3. 1 cup brown sugar, firmly packed Place the milk and the marshmallows in medium pan. (If you do want to try using natural peanut butter, just make sure it's very well-stirred and the oil is well incorporated.). It also works for the centers of dipped chocolate. Chocolate Peanut Butter Fudge Hugsand Cookies xoxo. 1 cups peanut butter 2 cups marshmallow creme 1 teaspoon vanilla extract Directions Grease an 8x8 inch dish. Once the fudge is sliced, transfer it to a sealed container and store in the freezer for up to several months. Defrost in the refrigerator. Bring sugar, butter, evaporated milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Ingredients: 6(chips .. milk .. sugar .. vanilla ), Ingredients: 7(bag .. bowl .. marshmallows .. milk .. sugar .. together: ), Ingredients: 7(marshmallows .. milk .. salt .. sugar .. vanilla ), Ingredients: 8(chips .. milk .. salt .. sugar .. vanilla ), Ingredients: 9(chips .. marshmallows .. milk .. salt .. sugar ), Ingredients: 7(marshmallows .. milk .. peanuts .. sugar .. vanilla ), Ingredients: 9(cherries .. marshmallows .. milk .. morsels .. nuts ), Ingredients: 8(chips .. marshmallows .. milk .. nuts .. salt .. sugar ), Ingredients: 5(marshmallows .. milk .. sugar .. vanilla ), Line a brownie-sized baking pan butter, sugar, and. Thaw it in the fridge when youre ready to serve. The next day, lift the fudge from the pan using the parchment paper and cut into 1-inch squares. When you use it, just make sure you dont immerse the thermometer directly into boiling water or let the bulb hit the bottom of the pan. You can find them in most grocery stores and houseware stores. 2023 BAREFEETINTHEKITCHEN.COM. Like most recipes of hers, she free-forms it, adding peanut butter until the batter looks and feels right. 1 week ago recipegirl.com Show details . Line a 913-inch pan with parchment paper. Add marshmallows and peanut butter just before removing from heat. Stir until combined. Line a 913-inch pan with parchment paper. Required fields are marked *. Want more details about this and other recipes? Remove from heat and stir in peanut butter, marshmallow creme and vanilla until well incorporated. Well go ahead and post them on Instagram! ALL RIGHTS RESERVED. Mix evaporated milk and sugar together in a large, heavy-bottomed pot over medium-high heat. You can also pop it into the refrigerator for a couple of hours or even the freezer for about 30 minutes. Amanda, I love your recipes. She has a dedicated baking pan just for this peanut butter fudge and theres always a tub of it in the fridge. Nel frattempo vi invitiamo a visitare il nostro sito Globale www.nestle.com. Stir in peanut butter and marshmallow creme until blended. I am glad it worked out. 1 cup granulated sugar After Ive eaten my way through another batch of White Chocolate Caramel Fudge, Ive got my eye on Butter Pecan Fudge by Shugary Sweets and this Spiced Cider Fudge by Dessert Now Dinner Later. mini marshmallows, evaporated milk, butter, chopped peanuts, milk chocolate chips and 4 more. STEP TWO: Add the peanut butter and marshmallows to the sugar mixture and whip until it starts to thicken. I knew I could make good on that promise because of how easy this fudge is to make. The chocolate peanut butter fudge is so rich that sometimes just a square or two is enough to satisfy my sweet tooth . cup creamy peanut butter (210g) 4 Tablespoons unsalted butter cut into 4 pieces and softened to room temperature 1 teaspoon vanilla extract teaspoon salt Recommended Equipment Candy thermometer Pastry brush Medium-sized saucepan Cook Mode Prevent your screen from going dark Instructions Want to print this Peanut Butter Fudge Recipe? Sprinkle with nuts; press lightly into fudge with back of spoon. Please enable JavaScript in the browser settings and try again. Continue to boil for 5 minutes. The fudge keeps for about a week at room temperature or 2 to 3 weeks refrigerated. But one of my true, all time, ride or die, desert island favorites is peanut butter fudge. Refrigerate 4 hours or overnight before cutting into 1 squares. Thaw in the refrigerator when ready to serve. You can also store fudge in the refrigerator for a few weeks. If you cant get enough of all things chocolate and peanut butter, youll go nuts for this Buckeye Fudge recipe I recently shared. Heat the saucepan over medium-high heat until the marshmallows have completely melted. When I make fudge, I often use the old-fashioned method, which requires cooking the sugar to a soft-ball stage of 238F. Substitute 60 miniature marshmallows for the 6 regular-sized ones in this recipe. Your daily values may be higher or lower depending on your calorie needs. Place the milk and marshmallows in a medium-sized saucepan. This Southern peanut butter fudge with marshmallows was made by my great-grandmother, and there is nothing better. I love to give fudge as gifts, making the pieces into different shapes. Combine the butter and peanut butter in a microwave-safe bowl. Bring mixture to a boil, leave on heat until the mixture registers 234F on a candy thermometer (about 5 minutes), stirring constantly. If you're shipping during warmer months, you'll need frozen gel packs or dry ice and an insulated shipping container or the fudge may melt. Recipe Instructions Butter an 8x8-inch pan.In a medium saucepan, combine the sugar, evaporated milk and salt. SECOND STEP: Add in peanut butter and marshmallows and whip until it starts to thicken. Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Add the peanut butter and cook for two more minutes. Add: Evaporated milk, sugar, and marshmallows to a saucepan. Remove from microwave and add mini marshmallows, vanilla extract, and peanut butter. Use your hands to roll it into balls. This easy chocolate peanut butter fudge recipe is the perfect blend of my favorite 5-Minute Chocolate Fudge and this Creamy Peanut Butter Fudge. You can try resetting the fudge by returning it to the pot and adding in 1 to 1 1/2 cups of water. Grease and line a loaf pan or small 8" x 4" casserole dish. It set up nicely. Be sure to mention me @iambaker and use the hashtag #YouAreBaker. I have no idea how these ingredients could possibly have been stretchy like taffy. Turn off heat and add peanut butter, marshmallows, and vanilla extract. Combine sugar. Set aside.Place the milk and marshmallows in a medium-sized saucepan.Heat the saucepan over medium-high heat until the marshmallows have completely melted. Prepare using regular JET-PUFFED Marshmallows. EASY PEANUT BUTTER FUDGE In heavy 2 quart saucepan combine sugar, butter, and milk. Thats odd. It looked like I'd need to head into the kitchen and do some experimenting! To send the fudge, you'll need two boxesone for boxing up the fudge and one to place that box, or boxes, of fudge in. ** Nutrient information is not available for all ingredients. 3/4 cup peanut butter 1 tsp vanilla pinch of salt Directions: Cook sugars, butter or margarine, milk and salt to soft ball stage or until about 1/2 teaspoon of mixture dropped into a cup of cold water forms a soft ball. JET-PUFFED Miniature Marshmallows, Do Not Sell or Share My Personal Information, Limit the Use of My Sensitive Personal Information. Remove from the heat. Amount is based on available nutrient data. It may be that you have overcooked it, beaten it too long, or neglected to cool it to the proper temperature. Irvin is a critically acclaimed cookbook author and food blogger. Melt butter in a medium saucepan over medium heat. . Add vanilla and beat until mixture is creamy, thick and will hold its shape when dropped from a spoon. Stir vigorously for 1 minute or until marshmallows are melted. It really is a game-changer, or should I say candy-changer, for your future sugary recipes. In a heavy saucepan, combine the cream or half and half, sugar, butter, and salt. Create a delicious, no-bake dessert with only a few ingredients. Heat over medium heat, stirring until the butter is melted and . How to Make Old Fashioned Peanut Butter Fudge. Half milk half cream-sold in grocery stores. Make in squares; cut when cold. 5. Subs and Additions to Peanut Butter Fudge, How to Package Peanut Butter Fudge for Gifts. www.nestle.com, www.nestle.com, Stiamo lavorando attivamente per trovare una soluzione. 1 cups creamy peanut butter 1 7-ounce jar marshmallow creme 1 teaspoon vanilla Instructions Line a 9 by 9-inch square baking pan with foil, or do the same with an 8 by 11-inch pan. Your email address will not be published. Add the peanut butter and vanilla. Remove from heat. Please read my disclosure policy. Im never sad to have a freezer stocked full of fudge, I tell you. Its also nice to have fudge around for a sweet treat for your guests and yourself! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Stir frequently as the chocolate melts. Remove from heat and stir in peanut butter until thoroughly combined. 5/5 (33) (4 oz. You have successfully subscribed to our newsletter. Your daily values may be higher or lower depending on your calorie needs. Cook over medium heat. Followed recipe exactly and this is not fudge it has the texture of taffy. 3. Stir and boil for 7 minutes. You'll get the best results if you stick with commercial brands of peanut butter (Jif, Skippy, Peter Pan). Just like using a meat thermometer is important for the perfectly cooked meat and measuring cups and spoons are important for measuring ingredients, a candy thermometer has its place in the baking world, for sure! Cook first 5 ingredients over medium heat until boiling, stirring constantly. Chill in the refrigerator until firm. Bring to a rapid boil. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. For creamier fudge, let fudge stand at room temperature about 1 hour before serving. However, please do not try to substitute evaporated milk or real cream for the sweetened condensed milk! Butter an 8-inch square pan, set it aside. Butter a 9x13-inch pan. 6regular-sized marshmallows, certified gluten free if needed, 1 1/2 cups (420g) smooth peanut butter (notnatural peanut butter, see Recipe Note). Microwave on high for 10 minutes, stirring every 2 to 3 minutes. It will look nicer when the recipient opens the box. Boil, stirring constantly, for 4 to 5 minutes. Stir until completely incorporated and sugar no longer appears grainy. Pour the fudge into the pan and spread with a spatula. Cook sugars, butter or margarine, milk and salt to soft ball stage or until about 1/2 teaspoon of mixture dropped into a cup of cold water forms a soft ball. If you're shipping during colder months, you can mail the fudge without the assistance of a cold pack or dry ice. Do you think I could add some salt( the amount in the salted caramel recipe) to the peanut butter recipe? Then I place it in an airtight container or freezer-safe plastic bag. Im the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. Let cool before slicing into squares. Store this fudge in an airtight container. Reduce heat to medium and add the sugars, vanilla extract, and salt. Add evaporated milk and sugar. You could also say Im the resident icing piper, cookie decorator, and cake decoratorspeaking of, do you have time for seconds? If you love a variety of fudge, be sure to try my Original Fantasy Fudge Recipe and White Chocolate Cranberry Fudge! Remove from heat and fold thefudgeout into your prepared loaf pan. 1 week ago allrecipes.com Show details . We used salted butter in the recipe. This fudge takes constant vigilance, but it is worth the effort. The best kind in my opinion. FIRST STEP: Start by boiling both sugars, butter, and milk in a pot until it reaches 236 degrees then immediately stop. A few things could cause your fudge to become crumbly. Im Amanda Rettke, resident baker, blogger, wife, and mother behind I Am Baker. STEP THREE: Pour into a buttered 88-inch square pan. After it is firmed up, cut it into squares. 2. These tips will help you package it for gift giving. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. * Percent Daily Values are based on a 2,000 calorie diet. Ive made it every Christmas since then and it remains a family favorite. I made this fudgefor my husbands office a few years ago and my kids went a little crazy over it when I let them taste test the recipe. 4 regular marshmallows are the equivalent of 1 jumbo marshmallow. I covered my fudge and left it overnight and it hardened. Add the vanilla, salt, and peanut butter. This post may contain affiliate links. It only takes a few minutes to stir the recipe together. Bring to a boil and boil 5 minutes, stirring constantly. A rich, creamy, traditional recipe, without marshmallow cream or brown sugar. 6 regular-sized marshmallows, certified gluten free if needed 3/4 cup ( 150g) sugar 3/4 cup ( 165g) light brown sugar 2 teaspoons vanilla extract 1/2 teaspoon kosher salt 1 1/2 cups (420g) smooth peanut butter (not natural peanut butter, see Recipe Note) Method Prepare the baking pan: Lightly spray an 8 x 8-inch baking pan with cooking oil. pinch of salt. In a large, heavy saucepan, over medium heat, mix sugar, butter, and evaporated milk. . 2. In der Zwischenzeit bitten wir Sie, unsere globale Webseite zu besuchen. You need marshmallows for this recipe, but there's wiggle room with the size of the marshmallows. To freeze, wrap the chilled fudge in plastic wrap and then transfer to a freezer storage bag. If you are planning on eating it within 2 weeks, you can store the fudge in an airtight container. * Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Slice into 1-inch pieces and store in an airtight container in the refrigerator. Stir until smooth and incorporated into the batter. An 8x8 pan makes 64 pieces of fudge, so its also a great option for sharing with friends and family. As the fudge starts to cool, it can become difficult to work with. Hi, Im Mary. Cut into one-inch squares with a sharp knife. Remove from heat. Bring to a boil over medium heat, stirring constantly. ALL RIGHTS RESERVED. Stir . Boil: Stir the mixture in the saucepan and bring to a boil for about 10 minutes. Remove from heat. Learn how your comment data is processed. Although it still takes a couple of hours to set up. The secret to the perfect texture of this fudge is the marshmallows. Stir in marshmallow cream until incorporated. But when I emailed her asking for the recipe, she didnt know how to give it to me.