To keep peanut butter fudge fresh, store it in an airtight container and keep it in the refrigerator for up to1 week. Remove from heat. Remove from the heat. Stir until combined. 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. 2. This fudge can be made ahead of time and then kept in the freezer for several months. Turn off heat and add peanut butter, marshmallows, and vanilla extract. Bring to a rapid boil. A teaspoon of hot syrup dropped into a glass of cold water should form a soft ball of candy. . STEP THREE: Pour into a buttered 88-inch square pan. Its also nice to have fudge around for a sweet treat for your guests and yourself! It reminds me of the popular candy only takes so much less time and effort to make. I dont even know how its possible to turn everyones favorite Girl Scout cookie into a low carb dessert that tastes every bit as good as the original, but it is. Pour the fudge into the pan and spread with a spatula. 1 cup brown sugar, firmly packed In a medium saucepan over medium heat, combine milk, sugar and butter. Do you salted or unsalted butter in this recipe? Add the evaporated milk and butter. The secret to the perfect texture of this fudge is the marshmallows. Make in squares; cut when cold. If you're shipping during colder months, you can mail the fudge without the assistance of a cold pack or dry ice. Pour the fudge into the pan and spread with a spatula. 1 3/8 cups creamy peanut butter (12-ounce container) tablespoon vanilla extract Directions Butter an 8x8-inch baking pan or glass dish lined with optional parchment paper. Do you think I could add some salt( the amount in the salted caramel recipe) to the peanut butter recipe? My mom used to make it and then wrap pieces individually in wax paper with twisted ends. Pour into an 8x8 pan or a 10x6 pan that has been buttered. Ingredients: 7 (marshmallows .. milk .. peanuts .. sugar .. vanilla .) Combine the chocolate chips, milk, and marshmallows in a medium-size saucepan over medium heat. Substitute 1 1/2 jumbo marshmallows for the 6 regular-sized ones in this recipe. I especially like it dipped in white chocolate. You'll get the best results if you stick with commercial brands of peanut butter (Jif, Skippy, Peter Pan). To a separate bowl, add chocolate chips, butter and vanilla. It set up nicely. (-) Information is not currently available for this nutrient. Melt butter in a large saucepan over medium-high heat. 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. Stir until marshmallows and peanut butter are melted and blended. You have successfully subscribed to our newsletter. Refrigerate until firm. each) BAKER'S Semi-Sweet Chocolate, chopped, for the peanut butter chips. 2 weeks ago allrecipes.com Show details . How to replace vertical blinds with curtains! I cant take credit for this recipe it comes straight from another one of my OG favorites, King Arthur Baking. Using foil, lift fudge out of pan. Cook over medium heat. Mix evaporated milk and sugar together in a large, heavy-bottomed pot over medium-high heat. Stir until completely incorporated and sugar no longer appears grainy. Stir until marshmallows and peanut butter are melted and blended. When ready to serve, thaw in the refrigerator for 2-4 hours. Lightly grease a 10-inch square pan or line with parchment. 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 Your daily values may be higher or lower depending on your calorie needs. Pour the 1. Makes 2 pounds. The Original Fantasy Fudge - Allrecipes . Looking for even more easy fudge recipes to enjoy all holiday season? 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! My partners mom makes peanut butter fudge on what seems like a weekly basis. Defrost in the refrigerator. Trust me on this. Lightly grease a 10-inch square pan or line with parchment. A few things could cause your fudge to become crumbly. Mix well.Pour into a 8-inch pan. 5. If I use fat free evaporated milk, will it make a difference for the fudge. Your email address will not be published. If youre wanting more chocolate and mint in your life, these Low Carb Thin Mint Cookies are blowing my mind. Stir vigorously for 1 minute or until marshmallows are melted. Butter an 8-inch square pan, set it aside. Peanut butter fudge made with mini marshmallows is smooth, creamy, and not too overwhelmingly peanut butter flavored. Add nuts. I have gotten quite a few requests for peanut butter fudge, so it was time to finally make some! Creamy and smooth with a deliciouspeanut buttertaste, this no-bakefudgeis made with just the right ingredients to make it one amazing treat. Stir to melt and combine well. Reduce heat to medium and add the sugars, vanilla extract, and salt. (4 oz. Homemade fudge makes a thoughtful gift. Half milk half cream-sold in grocery stores. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 3. How to Make Old Fashioned Peanut Butter Fudge. Your email address will not be published. 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. Mix evaporated milk and sugar together in a large, heavy-bottomed pot over medium-high heat. Nutrition information is calculated using an ingredient database and should be considered an estimate. Place the milk and the marshmallows in medium pan. This is trial and error so if it doesnt work then I would suggest scrapping the batch and starting over. If you need longer storage, like months, the freezer is the best option. Butter a 9x13-inch pan. (10 oz.) Homestead Recipes is a book about comfort food! Chill in the refrigerator until firm. * 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. Ive made it every Christmas since then and it remains a family favorite. Bring mixture to a boil, leave on heat until the mixture registers 234F on a candy thermometer (about 5 minutes), stirring constantly. 4. SECOND STEP: Add in peanut butter and marshmallows and whip until it starts to thicken. Smores Fudge by Love From The Oven is another fudge recipe with marshmallows that I cant wait to try. Remove from heat and stir in peanut butter until thoroughly combined. 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. Bring to a full rolling boil over medium heat, stirring constantly. Your daily values may be higher or lower depending on your calorie needs. As the fudge starts to cool, it can become difficult to work with. DO NOT OVER STIR. 1 week ago recipegirl.com Show details . Place the milk and marshmallows in a medium-sized saucepan. Easy fudge recipes are my saving grace this time of year. To freeze, wrap the chilled fudge in plastic wrap and then transfer to a freezer storage bag. Thats odd. It is definitely an important tool to have when making candy. I work with iambaker and am happy to help with questions. Add peanut butter chips and marshmallow cream. Enjoy! It is likely you did not heat it high enough a temperature during the cooking stage. Beat in marshmallow fluff and vanilla extract. If this doesnt work you will need to scrap that batch and start over. 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 To make other flavors, replace peanut butter with white chocolate chips and any flavor extract of your choice. Store your chocolate peanut butter fudge in a sealed airtight container in the fridge for up to two weeks. * Percent Daily Values are based on a 2,000 calorie diet. You can try resetting the fudge by returning it to the pot and adding in 1 to 1 1/2 cups of water. Pour into a well buttered 8 inch square pan. Remove from the heat. Its a great addition to your holiday baking, but its also perfect for any time of the year. You need marshmallows for this recipe, but there's wiggle room with the size of the marshmallows. Just be patient. Remove from heat and stir in peanut butter until thoroughly combined. It also works for the centers of dipped chocolate. DON'T MISS A SINGLE POST! Bring sugar, butter, evaporated milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Do not stir; cool to room temperature. Have a great day! Bring mixture to a boil, stirring constantly, until syrup reaches 234 degrees F (110 degrees C), 5 to 7 minutes. It looked like I'd need to head into the kitchen and do some experimenting! Amanda, I love your recipes. 1 tsp vanilla Use your hands to roll it into balls. The only thing I did different was that I used crunchy peanut butter. 1 cup peanut butter 1 tablespoon butter 1 teaspoon vanilla extract Directions Spray a 9x9-inch pan with cooking spray. Stir until completely incorporated and sugar no longer appears grainy. Im never sad to have a freezer stocked full of fudge, I tell you. Made-in-Minutes No-Cook F Pour the coconut oil into a bowl, and sift in the cocoa, stirring to blend evenly. Remove from the heat. Boil, stirring constantly, for 4 to 5 minutes. And easy it was! 5/5 (33) Store in an airtight container. Line with parchment paper. 1/2 cup evaporated milk mini marshmallows, evaporated milk, butter, chopped peanuts, milk chocolate chips and 4 more. Use an electric mixture to combine until smooth. The fudge keeps for about a week at room temperature or 2 to 3 weeks refrigerated. from heat. Remove from heat. First, I like to tightly wrap the fudge with plastic wrap. This is my family's favorite candy at Christmas time! Amount is based on available nutrient data. Bring to a boil and cook only for two minutes, stirring constantly. Combine butter, evaporated milk, sugars & salt in a medium heavy-duty saucepan. Line a 913-inch pan with parchment paper. You can buy candy boxes at a craft store that will work well as gift boxes. Do not stir; cool to room temperature. Stir in marshmallow cream until incorporated. Add the peanut butter and vanilla. Please enable JavaScript in the browser settings and try again. Pour fudge into prepared pan. It only takes a few minutes to stir the recipe together. www.nestle.com, www.nestle.com, Stiamo lavorando attivamente per trovare una soluzione. 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. 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! When you bite into one of these squares, you enjoy the mind blowing flavor combination of peanut butter and rich chocolate. Smooth and creamy Chocolate Peanut Butter Fudge is going to be your new favorite treat this holiday season. Im Amanda Rettke, resident baker, blogger, wife, and mother behind I Am Baker. Kitchen Tip: I use these bowls, this spatula, and this pan when making this recipe. When I make fudge, I often use the old-fashioned method, which requires cooking the sugar to a soft-ball stage of 238F. Bring mixture to a boil, leave on heat until the mixture registers 234F on a candy thermometer (about 5 minutes), stirring constantly. This easy chocolate peanut butter fudge recipe is the perfect blend of my favorite 5-Minute Chocolate Fudge and this Creamy Peanut Butter Fudge. By Amanda Rettke December 4, 2019Candy Dessert. For creamier fudge, let fudge stand at room temperature about 1 hour before serving. Stir in peanut butter and marshmallow creme until blended. After the chocolate and marshmallows are melted, simply stir in creamy peanut butter and vanilla extract and mix until everything is well combined. 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. The Original Fantasy Fudge - Allrecipes . Refrigerate the balls until firm. 2023BAREFEETINTHEKITCHEN.COM. Lightly grease a 10-inch square pan or line with parchment. Mini marshmallows are melted together with semi-sweet chocolate chips and sweetened condensed milk. pinch of salt. A candy thermometer, also known as a deep-fry thermometer or sugar thermometer, is used to measure the temperature of a sugar solution. I am glad it worked out. Boil stirring 4/5 (26) Total Time: 3 hrs 20 mins Add thepeanutbutterand cook for two more minutes. Melt butter in a medium saucepan over medium heat. Boil 3 minutes, stirring constantly. Im not sure how she can consume so much of it. When I find a fudge recipe that makes people happy and makes my life easier, I just cant resist. Remove from heat. Have your lined baking pan ready to go before you start and work fast once you remove the saucepan from the heat. ALL RIGHTS RESERVED. Add marshmallows and peanut butter just before removing from heat. Combine sugar, evaporated milk, and butter in an electric skillet. It only takes a few minutes to stir this fudge together and it always disappears almost as quickly as I can slice it. STEP TWO: Add the peanut butter and marshmallows to the sugar mixture and whip until it starts to thicken. You'll get the best results if you stick with commercial brands of peanut butter (Jif, Skippy, Peter Pan). It really is a game-changer, or should I say candy-changer, for your future sugary recipes. The chocolate peanut butter fudge is so rich that sometimes just a square or two is enough to satisfy my sweet tooth . This fudge takes constant vigilance, but it is worth the effort. Bring to a boil and boil 5 minutes, stirring constantly. This site requires JavaScript. Bring to a boil and boil 5 minutes, stirring constantly. Cool cut into squares. Refrigerate 4 hours or overnight before cutting into 1 squares. His cookbook "Marbled, Swirled, and Layered" was chosen as one of the best baking cookbooks of 2016 in the New York Times. Add the powdered sugar to the peanut butter mixture and stir until batter is smooth. Combine sugar, butter or margarine, and evaporated milk in a medium sauce pan. Thank you for the follow up comment, Jessica. Irvin is a critically acclaimed cookbook author and food blogger. Bring sugar, butter, evaporated milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. 1 cup granulated sugar I knew I could make good on that promise because of how easy this fudge is to make. Slice into 1-inch pieces and store in an airtight container in the refrigerator. In heavy 2 quart saucepan combine sugar, butter, and. You can find them in most grocery stores and houseware stores. Slice into 1-inch pieces and store in an airtight container in the refrigerator. These tips will help you package it for gift giving. You could also say Im the resident icing piper, cookie decorator, and cake decoratorspeaking of, do you have time for seconds? I prefer to slice this fudge into one-inch squares to serve and store. Stir frequently as the chocolate melts. Easy recipe and the fudge was amazing! This post may contain affiliate links. The best kind in my opinion. Cut into one-inch squares with a sharp knife. 3/4 cup peanut butter 2 teaspoons vanilla 3-1/2 cups confectioners' sugar placed in large bowl Instructions 1. The next day, lift the fudge from the pan using the parchment paper and cut into 1-inch squares. 10 miniature marshmallows is the equivalent of 1 regular marshmallow. Be sure to write the date on it! I can feel my waistline expanding already. This fudge recipe also freezes beautifully. Peanut Butter Fudge - Recipe Girl . Boil: Stir the mixture in the saucepan and bring to a boil for about 10 minutes. She has a dedicated baking pan just for this peanut butter fudge and theres always a tub of it in the fridge. 2 tbsp butter or margarine FIRST STEP: Start by boiling both sugars, butter, and milk in a pot until it reaches 236 degrees then immediately stop. Im saving this recipe for future use. Slice into 1-inch pieces and store in an airtight container in the refrigerator. 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. It may be that you have overcooked it, beaten it too long, or neglected to cool it to the proper temperature. Bring to a full rolling boil over medium heat, stirring constantly. An 8x8 pan makes 64 pieces of fudge, so its also a great option for sharing with friends and family. Mientras tanto le invitamos a visitar www.nestle.com, www.nestle.com, Wir arbeiten an einer Lsung. Add evaporated milk and sugar. Line a 913-inch pan with parchment paper. Melt chips and peanut butter. But I can guarantee you that if you make this fudge, it will be the last fudge recipe you search for. 1 cups peanut butter 2 cups marshmallow creme 1 teaspoon vanilla extract Directions Grease an 8x8 inch dish. Would you have St Catherine home made taffee. Stir . The one thing she did casually mention was that she uses marshmallows in her peanut butter fudge, something I'd never thought about.