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. 1: Line an 8" (2L) square baking pan with waxed paper. Bring mixture to a boil, stirring constantly, until syrup reaches 234 degrees F (110 degrees C), 5 to 7 minutes. For more simple and stress-free holiday treats, check out these candy recipes and chocolate barks to satisfy your holiday sweet tooth. Fudge Chevron Right Our 10 Best Fudge Recipes of All Time Make for Perfect Gifting and Snacking. These tips will help you package it for gift giving. Have a great day! Combine sugar, evaporated milk, and butter in an electric skillet. This easy peanut butter fudge recipe is a snap to make and super smooth. Create a delicious, no-bake dessert with only a few ingredients. Stir vigorously for 1 minute or until marshmallows are melted. 1. Then, whenever you find yourself with last-minute company (or realize you forgot to buy a gift for your childs teacher) you have a delicious homemade treat ready to go! Combine: Pour hot mixture on top of the chocolate chips, vanilla and butter in the separate bowl. Turn off heat and add peanut butter, marshmallows, and vanilla extract. Thats odd. The next day, lift the fudge from the pan using the parchment paper and cut into 1-inch squares. Thaw in the refrigerator when ready to serve. (If you do want to try using natural peanut butter, just make sure it's very well-stirred and the oil is well incorporated.). Add a layer of parchment paper around the plastic wrap. If youre wanting more chocolate and mint in your life, these Low Carb Thin Mint Cookies are blowing my mind. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 1 week ago recipegirl.com Show details . Once the fudge batter is smooth and uniform, immediately pour it into the prepared pan and smooth out with spatula or butter knife. At first glance, it looks like a normal all-chocolate fudge. My fridge is going to be PACKED with trays of fudge to share and I cant even pretend to be sorry about that. Required fields are marked *. Be sure to write the date on it! You can also freeze fudge for up to 2 months. 1 week ago food.com Show details . The best kind in my opinion. A few things could cause your fudge to become crumbly. Extend the foil slightly over the end of the pan, so that the fudge will be easy to lift out later if you need to store the fudge in another container. In a heavy saucepan, combine the cream or half and half, sugar, butter, and salt. Pour fudge into prepared pan. Add peanut butter chips and marshmallow cream. Use your hands to roll it into balls. It is likely you did not heat it high enough a temperature during the cooking stage. Stir and boil for 7 minutes. JET-PUFFED Miniature Marshmallows, Do Not Sell or Share My Personal Information, Limit the Use of My Sensitive Personal Information. But I can guarantee you that if you make this fudge, it will be the last fudge recipe you search for. Add marshmallows and peanut butter just before removing from heat. Melt butter in a large saucepan over medium-high heat. To make other flavors, replace peanut butter with white chocolate chips and any flavor extract of your choice. We used salted butter in the recipe. The secret to the perfect texture of this fudge is the marshmallows. 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. FIRST STEP: Start by boiling both sugars, butter, and milk in a pot until it reaches 236 degrees then immediately stop. Bring to a boil and boil 5 minutes, stirring constantly. 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. Amanda, I love your recipes. If you're shipping during colder months, you can mail the fudge without the assistance of a cold pack or dry ice. Make it in batches as written; we don't recommend doubling the recipe. STEP THREE: Pour into a buttered 88-inch square pan. (Or substitute peanut butter, butterscotch wish). You need marshmallows for this recipe, but there's wiggle room with the size of the marshmallows. To keep peanut butter fudge fresh, store it in an airtight container and keep it in the refrigerator for up to1 week. Looking for even more easy fudge recipes to enjoy all holiday season? Do not stir; cool to room temperature. Add the peanut butter and vanilla. . It also works for the centers of dipped chocolate. 1 cups peanut butter 2 cups marshmallow creme 1 teaspoon vanilla extract Directions Grease an 8x8 inch dish. Then I place it in an airtight container or freezer-safe plastic bag. 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. In a medium saucepan over medium heat, combine milk, sugar and butter. Store your chocolate peanut butter fudge in a sealed airtight container in the fridge for up to two weeks. For those who are lactose intolerant-use 4 ounces of lactose free milk in place of the evaporated milk. It only takes a few minutes to stir this fudge together and it always disappears almost as quickly as I can slice it. 1. Half milk half cream-sold in grocery stores. 2 tbsp butter or margarine Refrigerate several hours or until firm. Mientras tanto le invitamos a visitar www.nestle.com, www.nestle.com, Wir arbeiten an einer Lsung. Chill in the refrigerator until firm. Bring to a rolling . Creamy and smooth with a deliciouspeanut buttertaste, this no-bakefudgeis made with just the right ingredients to make it one amazing treat. Stir briskly until well blended. Stir until marshmallows and peanut butter are melted and blended. This post may contain affiliate links. Combine sugar, butter or margarine, and evaporated milk in a medium sauce pan. The fudge keeps for about a week at room temperature or 2 to 3 weeks refrigerated. The texture of this fudge is spot on. Want more details about this and other recipes? Cook over medium heat. A candy thermometer, also known as a deep-fry thermometer or sugar thermometer, is used to measure the temperature of a sugar solution. * Percent Daily Values are based on a 2,000 calorie diet. Peppermint Bark is a spin on chocolate bark thats extra festive and fun during the holidays. 4 regular marshmallows are the equivalent of 1 jumbo marshmallow. 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. Place the milk and marshmallows in a medium-sized saucepan. You use this same basic recipe for chocolate fudge or peanut butter fudge. Reduce heat to medium and add the sugars, vanilla extract, and salt. 1 cup Campfire Mini Marshmallows Stir frequently as the chocolate melts. Bring mixture to a boil, stirring constantly, until syrup reaches 234 degrees F (110 degrees C), 5 to 7 minutes. Heat over medium heat, stirring until the butter is melted and . Stir in marshmallows, chocolate chips and vanilla and stir until melted. I prefer to slice this fudge into one-inch squares to serve and store. Add evaporated milk and sugar. The Original Fantasy Fudge - Allrecipes . Butter a 9x13 pan. Butter an 8-inch square pan, set it aside. Cook 5 min., stirring constantly. Have your lined baking pan ready to go before you start and work fast once you remove the saucepan from the heat. Peanut Butter Fudge - Recipe Girl . Pour into the prepared pan. Boil: Stir the mixture in the saucepan and bring to a boil for about 10 minutes. 12 Hearty Chilis That Will Keep You Warm This Season, Peanut Butter Marshmallow Fluff Fudge (Fluffernutter Fudge), Raspberry White Chocolate Cheesecake Recipe, Love at First Bite: No Bake 5-Ingredient Chocolate Tart, Best Crispy, Fluffy Gluten Free Dairy Free Pancakes, Snowball Cookies Aka Mexican Wedding Cookies, Grilled Turkey and Brie Spicy Sweet Toasty, 4 tablespoons of cold, unsalted butter cut into pieces, 1 1/3 cups of peanut butter, smooth or chunky. Easy Peanut Butter Fudge Turnips 2 Tangerines. She has a dedicated baking pan just for this peanut butter fudge and theres always a tub of it in the fridge. Combine the chocolate chips, milk, and marshmallows in a medium-size saucepan over medium heat. Trust me on this. Chances are itll be gone well before then, if the people in your house liked this as much as mine did! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Your daily values may be higher or lower depending on your calorie needs. The only thing I did different was that I used crunchy peanut butter. Step 2 Stir in marshmallows, morsels, peanut butter and vanilla extract. I always want to be that hostess or friend with plenty of holiday treats at her fingertips, but then time gets away from me. Your email address will not be published. Okay I take back my previous comment, after letting the fudge sit out overnight the texture changed and it is great. My partners mom makes peanut butter fudge on what seems like a weekly basis. Stir to melt and combine well. Store this fudge in an airtight container. This fudge takes constant vigilance, but it is worth the effort. 2023 BAREFEETINTHEKITCHEN.COM. 2 weeks ago allrecipes.com Show details . Heat the saucepan over medium-high heat until the marshmallows have completely melted. Bring to a boil over medium heat, stirring constantly. Im saving this recipe for future use. Pour into a well buttered 8 inch square pan. 3. This fudge freezes well, so it's a convenient, crowd-pleasing treat to make ahead of a party. Refrigerate for about 2 hours to let set. I promise you that condensed milk is the only kind that will give the fudge the right consistency. Thank you for the follow up comment, Jessica. Recipe Instructions Butter an 8x8-inch pan.In a medium saucepan, combine the sugar, evaporated milk and salt. They were so sad when I packed it up to send to work with Sean that I promised them wed make it again soon. I am glad it worked out. Stir in brown sugar and milk. Refrigerate 4 hours or overnight before cutting into 1 squares. Lightly spray an 8 x 8-inch baking pan with cooking oil. A rich, creamy, traditional recipe, without marshmallow cream or brown sugar. I have no idea how these ingredients could possibly have been stretchy like taffy. Substitute 60 miniature marshmallows for the 6 regular-sized ones in this recipe. Add peanut butter and marshmallow cream and stir until completely blended. Roasted Butternut Squash and Cauliflower Sheet Pan Meal. Sprinkle with nuts; press lightly into fudge with back of spoon. Immediately spread into prepared pan; cool slightly. After the chocolate and marshmallows are melted, simply stir in creamy peanut butter and vanilla extract and mix until everything is well combined. Place the milk and marshmallows in a medium-sized saucepan. Prepare fudge as directed, increasing the sugar to 3 cups and substituting 3 pkg. Remove from heat. You can buy candy boxes at a craft store that will work well as gift boxes. Mix evaporated milk and sugar together in a large, heavy-bottomed pot over medium-high heat. Do not stir; cool to room temperature. DON'T MISS A SINGLE POST! When I make fudge, I often use the old-fashioned method, which requires cooking the sugar to a soft-ball stage of 238F. ** Nutrient information is not available for all ingredients. This smooth and creamy Chocolate Peanut Butter Fudge is going to be your new favorite treat this holiday season. This easy chocolate peanut butter fudge recipe is the perfect blend of my favorite 5-Minute Chocolate Fudge and this Creamy Peanut Butter Fudge. Cook first 5 ingredients over medium heat until boiling, stirring constantly. 2. The chocolate peanut butter fudge is so rich that sometimes just a square or two is enough to satisfy my sweet tooth . It reminds me of the popular candy only takes so much less time and effort to make. Allowing fudge to come to room temperature will solidify it and make it easy to handle. Bring to a boil and Remove the pan from the stove and stir in the peanut butter, butter and vanilla. Bring sugar, butter, evaporated milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Place the wrapped fudge in a freezer safe zipper bag. Chocolate Peanut Butter Fudge Hugsand Cookies xoxo. Refrigerate the balls until firm. Bring to a full rolling boil over medium heat, stirring constantly. Learn how your comment data is processed. Remove from heat and stir in peanut butter, marshmallow creme and vanilla until well incorporated. 1 week ago allrecipes.com Show details . Perfection! Directions Butter an 8-inch square pan. Easy Peanut Butter Fudge with Marshmallows 1 cup of half and half 2 cups of granulated sugar Pinch of Salt 4 tablespoons of cold, unsalted butter cut into pieces 1 cup of mini-marshmallows 1 1/3 cups of peanut butter, smooth or chunky 1 teaspoon of vanilla extract Instructions Easy Peanut Butter Fudge with Marshmallows However, please do not try to substitute evaporated milk or real cream for the sweetened condensed milk! Pour the fudge into a prepared pan and let it chill until firm (about 3 hours). Bring to a full rolling boil over medium heat, stirring constantly. Set control to 260 degrees F (120 degrees C). To freeze, wrap the chilled fudge in plastic wrap and then transfer to a freezer storage bag. Freeze for up to a month and thaw in the fridge. In a large, heavy saucepan, over medium heat, mix sugar, butter, and evaporated milk. Let the fudge cool and cut into squares. Nutrition information is calculated using an ingredient database and should be considered an estimate. I also love to make big batches of this Peppermint Marshmallow Fudge and Cranberry Macadamia Nut Fudge to give as gifts and bring to parties. I cant take credit for this recipe it comes straight from another one of my OG favorites, King Arthur Baking. ALL RIGHTS RESERVED. The fudge keeps for about a week at room temperature or 2 to 3 weeks refrigerated. Using foil, lift fudge out of pan. Use foil handles to remove fudge from pan before cutting to serve. Just be patient. Stir in Million Dollar Fudge Recipe In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. Do you think I could add some salt( the amount in the salted caramel recipe) to the peanut butter recipe? You could also say Im the resident icing piper, cookie decorator, and cake decoratorspeaking of, do you have time for seconds? Melt chips and peanut butter. As the fudge starts to cool, it can become difficult to work with. Im Amanda Rettke, resident baker, blogger, wife, and mother behind I Am Baker. Peanut Butter Fudge Tips. Mix evaporated milk and sugar together in a large, heavy-bottomed pot over medium-high heat. Set control to 260 degrees F (120 degrees C). If yourfudgeis too hard and crumbly then you may have made a couple of mistakes. Remove from heat. Fudge is best consumed at room temperature though, so be sure to take it out a few minutes before you want to eat it. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. How do you make peanut butter fudge from scratch? Add in marshmallow fluff and only stir until combined. Beat in marshmallow fluff and vanilla extract. 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. Defrost in the refrigerator. This Mint Chocolate Chip Fudge (courtesy of Chocolate Chocolate and More) and this Rocky Road Fudge taste just like the classic ice cream flavors in fudge form. 10 miniature marshmallows is the equivalent of 1 regular marshmallow. If you love a variety of fudge, be sure to try my Original Fantasy Fudge Recipe and White Chocolate Cranberry Fudge! It tastes just the same & sets up just as well. Add the powdered sugar to the peanut butter mixture and stir until batter is smooth. Instructions. Im not sure how she can consume so much of it. Set aside. Would you have St Catherine home made taffee. With just a few simple ingredients, this is one of the best and easiestpeanut butter fudgerecipes you will ever make and that you have ever tasted. Store in an airtight container. Each bite melts in your mouth with creamy chocolatey perfection. (-) Information is not currently available for this nutrient. To freeze, cool the fudge completely and wrap in one large piece in plastic wrap. You can find them in most grocery stores and houseware stores. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. First, I like to tightly wrap the fudge with plastic wrap. Pour the fudge into the pan and spread with a spatula. Stir until marshmallows and peanut butter are melted and blended. Combine sugar, evaporated milk, and butter in an electric skillet. Want to print this Peanut Butter Fudge Recipe? Combine the sugar and milk in a medium saucepan, and bring to a boil over medium-high heat, stirring occasionally. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirri Remove from the heat and add chocolate chips; stir until chocolate chips are melted and mixture is thoroughly combined. Add nuts. It really is a game-changer, or should I say candy-changer, for your future sugary recipes. * Percent Daily Values are based on a 2,000 calorie diet. Do you salted or unsalted butter in this recipe? Combine butter, evaporated milk, sugars & salt in a medium heavy-duty saucepan. Bring mixture to a boil, leave on heat until the mixture registers 234F on a candy thermometer (about 5 minutes), stirring constantly. 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. (10 oz.) Line with parchment paper. each) BAKER'S Semi-Sweet Chocolate, chopped, for the peanut butter chips. 2023BAREFEETINTHEKITCHEN.COM. Although this recipe requires a little longer set up time it is totally worth it. 1 cup peanut butter 1 tablespoon butter 1 teaspoon vanilla extract Directions Spray a 9x9-inch pan with cooking spray. Mini marshmallows are melted together with semi-sweet chocolate chips and sweetened condensed milk. This Southern peanut butter fudge with marshmallows was made by my great-grandmother, and there is nothing better. It is definitely an important tool to have when making candy. Hi, Im Mary. It set up nicely. How to replace vertical blinds with curtains! Line a 913-inch pan with parchment paper. Subs and Additions to Peanut Butter Fudge, How to Package Peanut Butter Fudge for Gifts. Boil for exactly 4 minutes (set your timer) CONTINUE STIRRING CONSTANTLY. Stir constantly until fudge is smooth and thick. Microwave on high for 10 minutes, stirring every 2 to 3 minutes. Amount is based on available nutrient data. Stir in peanut butter and marshmallow creme until blended. Let the fudge cool to room temperature in the pan, then chill in the fridge overnight. We never share your information with third parties and will protect it in accordance with our. The best part? Put the fudge in an appropriately sized box. Pour into an 8x8 pan or a 10x6 pan that has been buttered. Natural peanut butter has a tendency to separate, and it can sometimes interfere with how the fudge sets up. You'll get the best results if you stick with commercial brands of peanut butter (Jif, Skippy, Peter Pan). If the milk starts to foam up too much, reduce the heat. You have successfully subscribed to our newsletter. Easy fudge recipes are my saving grace this time of year. I admit to finding this treat hard to resist. Bring to a full rolling boil, sitrring constantly, over medium heat,cook for 5-6 minutes, 4. Once the fudge is sliced, transfer it to a sealed container and store in the freezer for up to several months. Its fussy and always put me off of making fudge. Butter a 9x13-inch pan. You can try resetting the fudge by returning it to the pot and adding in 1 to 1 1/2 cups of water. Refrigerate 4 hours or overnight before cutting into 1" squares. Stir to melt and combine well. Remove from the heat. I use smooth peanut butter in this fudge, but if you prefer a little texture, feel free to use the same amount of chunky peanut butter in its place. An 8x8 pan makes 64 pieces of fudge, so its also a great option for sharing with friends and family. How to make the best microwave peanut butter fudge with marshmallow cream: Combine the peanut butter chips and condensed milk in a microwave safe bowl. Exclusive Member of Mediavine Food. Chill in the refrigerator until firm. Thank you for making my recipe! The Original Fantasy Fudge - Allrecipes . * 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. . Refrigerate until firm. 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. Microwave in 20 second increments, stirring in between until smooth. Place the milk and the marshmallows in medium pan. ** Nutrient information is not available for all ingredients. Like most recipes of hers, she free-forms it, adding peanut butter until the batter looks and feels right. 2: Combine sugar, evaporated milk, butter and salt in medium saucepan; bring to a rolling boil over medium heat, stirring constantly. EASY PEANUT BUTTER FUDGE In heavy 2 quart saucepan combine sugar, butter, and milk. If this doesnt work you will need to scrap that batch and start over. Place in buttered 9x13 pan. Please read my disclosure policy. Use an electric mixture to combine until smooth. Stir until completely incorporated and sugar no longer appears grainy. When ready to serve, thaw in the refrigerator for 2-4 hours. If you cant get enough of all things chocolate and peanut butter, youll go nuts for this Buckeye Fudge recipe I recently shared. 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. You can also pop it into the refrigerator for a couple of hours or even the freezer for about 30 minutes. Set aside. Let cool before slicing into squares. 4. Store cut fudge in airtight container in refrigerator. All rights reserved. It looked like I'd need to head into the kitchen and do some experimenting! I have gotten quite a few requests for peanut butter fudge, so it was time to finally make some! Homestead Recipes is a book about comfort food! Combine butter, evaporated milk, sugar, and salt in a medium, heavy-duty saucepan. 1/2 cup evaporated milk Stir in peanut butter chips and vanilla; cook and stir 2 to 3 min. Bring to a rapid boil. Kitchen Tip: I use these bowls, this spatula, and this pan when making this recipe. Bring to a boil, cook 5 Add in chocolate chips; cook until melted.Remove from heat; stir in marshmallows, vanilla and nuts. Again, an airtight container with separated layers is best. Add the peanut butter and vanilla. Remove from heat and fold thefudgeout into your prepared loaf pan. Mix well.Pour into a 8-inch pan. I knew I could make good on that promise because of how easy this fudge is to make. Add thepeanutbutterand cook for two more minutes. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. {originally published 11/6/16 recipe notes and photos updated 11/30/21}, Filed under: Candies, Chocolate, Desserts, No Bake, Recipes. Followed recipe exactly and this is not fudge it has the texture of taffy. Combine sugar. You can also store fudge in the refrigerator for a few weeks. Stir frequently as the chocolate melts. 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. 3/4 cup peanut butter 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. The taste was divine. It may be that you have overcooked it, beaten it too long, or neglected to cool it to the proper temperature. Makes 2 pounds. 3. Fantastic! Turn the heat to medium low and gently heat the milk. 6regular-sized marshmallows, certified gluten free if needed, 1 1/2 cups (420g) smooth peanut butter (notnatural peanut butter, see Recipe Note). A teaspoon of hot syrup dropped into a glass of cold water should form a soft ball of candy. Stir until smooth and incorporated into the batter. You can try melting the fudge down and allowing it to set again. This book has you covered with recipes for all types of meals, with chapters for breakfast, casseroles, soups, appetizers, ground beef, chicken, pork, vegetables, salads, bars, desserts, and cookies. Easy recipe and the fudge was amazing! Add marshmallows and peanut butter just before removing from heat. Stir until completely incorporated and sugar no longer appears grainy. Remove foil; cut into squares. Boil, stirring constantly, for 4 to 5 minutes. Bring to a boil and boil 5 minutes, stirring constantly. Cook 5 min., stirring constantly. However, I do have a quick and easy microwave peanut butter fudge recipe for those who dont want to wait 4 hours. It only takes a few minutes to stir the recipe together. Add the peanut butter and cook for two more minutes. If youre like me and tend to find yourself strapped for time during holiday baking season, consider making a big batch of chocolate peanut butter fudge in advance. Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Ive made it every Christmas since then and it remains a family favorite. Substitute 1 1/2 jumbo marshmallows for the 6 regular-sized ones in this recipe. Very good and made in the 913 inch pan it came out thinner that I like. Remove from heat and stir in peanut butter until thoroughly combined.