5. Use your hands to roll it into balls. The best kind in my opinion. STEP TWO: Add the peanut butter and marshmallows to the sugar mixture and whip until it starts to thicken. Pour into a well buttered 8 inch square pan. 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. Freeze for up to a month and thaw in the fridge. Add the vanilla, salt, and peanut butter. It looked like I'd need to head into the kitchen and do some experimenting! If you are planning on eating it within 2 weeks, you can store the fudge in an airtight container. Bring to a rapid boil. Remove from heat. Although it still takes a couple of hours to set up. Line a 913-inch pan with parchment paper. Store this fudge in an airtight container. 1 week ago allrecipes.com Show details . Put the fudge in an appropriately sized box. Stir until smooth and incorporated into the batter. 10 miniature marshmallows is the equivalent of 1 regular marshmallow. This post may contain affiliate links. 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. Amanda, I love your recipes. Combine butter, evaporated milk, sugars & salt in a medium heavy-duty saucepan. Chill in the refrigerator until firm. Let cool before slicing into squares. I always want to be that hostess or friend with plenty of holiday treats at her fingertips, but then time gets away from me. 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! 1 cup granulated sugar Please enable JavaScript in the browser settings and try again. Heat over medium heat, stirring until the butter is melted and . This fudge takes constant vigilance, but it is worth the effort. Combine the chocolate chips, milk, and marshmallows in a medium-size saucepan over medium heat. Natural peanut butter has a tendency to separate, and it can sometimes interfere with how the fudge sets up. For more simple and stress-free holiday treats, check out these candy recipes and chocolate barks to satisfy your holiday sweet tooth. Set control to 260 degrees F (120 degrees C). It will look nicer when the recipient opens the box. I especially like it dipped in white chocolate. Pour the fudge into the pan and spread with a spatula. 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. You can find them in most grocery stores and houseware stores. Substitute 1 1/2 jumbo marshmallows for the 6 regular-sized ones in this recipe. Stir to melt and combine well. She has a dedicated baking pan just for this peanut butter fudge and theres always a tub of it in the fridge. Creamy and smooth with a deliciouspeanut buttertaste, this no-bakefudgeis made with just the right ingredients to make it one amazing treat. Your email address will not be published. Your daily values may be higher or lower depending on your calorie needs. It also works for the centers of dipped chocolate. Stir in marshmallow cream until incorporated. By Amanda Rettke December 4, 2019Candy Dessert. The fudge keeps for about a week at room temperature or 2 to 3 weeks refrigerated. I knew I could make good on that promise because of how easy this fudge is to make. But since the sugar in marshmallows has already been cooked and turned into a candy, using them to make the peanut butter fudge seemed like an easy and totally acceptable cheat. Your daily values may be higher or lower depending on your calorie needs. We used salted butter in the recipe. Combine sugar, evaporated milk, and butter in an electric skillet. Recipe Instructions Butter an 8x8-inch pan.In a medium saucepan, combine the sugar, evaporated milk and salt. for a few minutes, at least. With the holidays here, the more fudge varieties, the merrier! Once or cake pan. Remove foil; cut into squares. Easy recipe and the fudge was amazing! Stir constantly until the marshmallows have melted. Boil, stirring constantly, for 4 to 5 minutes. When ready to serve, thaw in the refrigerator for 2-4 hours. We never share your information with third parties and will protect it in accordance with our. Set aside. 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. Allowing fudge to come to room temperature will solidify it and make it easy to handle. The fudge keeps for about a week at room temperature or 2 to 3 weeks refrigerated. Defrost in the refrigerator. In heavy 2 quart saucepan combine sugar, butter, and. Add in marshmallow fluff and only stir until combined. Pour into an 8x8 pan or a 10x6 pan that has been buttered. Use foil handles to remove fudge from pan before cutting to serve. If you're giving the fudge for a gift, you may want to line the pan with foil and butter that, so you can lift the fudge out before cutting it. 3. Cook 5 min., stirring constantly. Combine sugar, evaporated milk, butter and salt in a medium, heavy-duty saucepan. FIRST STEP: Start by boiling both sugars, butter, and milk in a pot until it reaches 236 degrees then immediately stop. Pour the fudge into a prepared pan and let it chill until firm (about 3 hours). If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 1. Combine sugar. You took pictures, right? The secret to the perfect texture of this fudge is the marshmallows. ALL RIGHTS RESERVED. You can also pop it into the refrigerator for a couple of hours or even the freezer for about 30 minutes. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. It tastes just the same & sets up just as well. ** Nutrient information is not available for all ingredients. Do you salted or unsalted butter in this recipe? Do not stir; cool to room temperature. Please read my disclosure policy. The chocolate peanut butter fudge is so rich that sometimes just a square or two is enough to satisfy my sweet tooth . Bring to a full rolling boil, sitrring constantly, over medium heat,cook for 5-6 minutes, 4. Have your lined baking pan ready to go before you start and work fast once you remove the saucepan from the heat. each) BAKER'S Semi-Sweet Chocolate, chopped, for the peanut butter chips. Most recipes that Ive tried have been far too overwhelmingly peanut-y, and what I want is a more subtle peanut butter flavor. Want to print this Peanut Butter Fudge Recipe? Well go ahead and post them on Instagram! Pour fudge into prepared pan. This fudge can be made ahead of time and then kept in the freezer for several months. Transfer fudge to the prepared pan and let cool for about 2 hours before cutting. 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. 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 But when I emailed her asking for the recipe, she didnt know how to give it to me. You can also freeze fudge for up to 2 months. I promise you that condensed milk is the only kind that will give the fudge the right consistency. Store cut fudge in airtight container in refrigerator. Fantastic! Its fussy and always put me off of making fudge. Remove from heat and immediately stir in peanut butter, butter, and vanilla extract. Bring mixture to a boil, leave on heat until the mixture registers 234F on a candy thermometer (about 5 minutes), stirring constantly. Stir in the sugars, followed by the remaining ingredients: Pour the hot fudge into the prepared pan: Peanut Butter and Chocolate Chip Pancakes, 27 Delectable Dessert Recipes You Would Never Guess Are Gluten-Free, An A-Z Guide to Cooking Terms and Definitions, Celebrating Jollof Rice and Its Journey Across the Atlantic, Peanut Butter Chocolate Chip Banana Bread. mini marshmallows, peanut butter, milk chocolate chips, evaporated milk and 5 more Creamy Peanut Butter Fudge Just Cook Well evaporated milk, pure vanilla extract, marshmallow cream, sugar and 2 more Cut into squares. 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. Turn the heat to medium low and gently heat the milk. or until chips are completely melted and mixture is well blended. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. {originally published 11/6/16 recipe notes and photos updated 11/30/21}, Filed under: Candies, Chocolate, Desserts, No Bake, Recipes. Stir in Million Dollar Fudge Recipe In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. I have no idea how these ingredients could possibly have been stretchy like taffy. Stir vigorously for 1 minute or until marshmallows are melted. Stir in brown sugar and milk. Refrigerate 4 hours or overnight before cutting into 1 squares. Heat the saucepan over medium-high heat until the marshmallows have completely melted. Remove from heat and stir in peanut butter until thoroughly combined. You could also say Im the resident icing piper, cookie decorator, and cake decoratorspeaking of, do you have time for seconds? Butter a 9x13 pan. In a large, heavy saucepan, over medium heat, mix sugar, butter, and evaporated milk. 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 Remove from the heat. Im Amanda Rettke, resident baker, blogger, wife, and mother behind I Am Baker. Stir in peanut butter and marshmallow creme until blended. Peanut Butter Fudge is a creamy, peanut buttery flavored fudge that is an added bonus to all your other fudge flavors. Ive made it every Christmas since then and it remains a family favorite. Bring to a boil and boil 5 minutes, stirring constantly. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Bring to a full rolling boil over medium heat, stirring constantly. Lightly spray an 8 x 8-inch baking pan with cooking oil. Fudge is best consumed at room temperature though, so be sure to take it out a few minutes before you want to eat it. Add the peanut butter and vanilla. Cook 5 min., stirring constantly. Butter a 9x13-inch pan. Grease and line a loaf pan or small 8 x 4 casserole dish. Use an electric mixture to combine until smooth. EASY PEANUT BUTTER FUDGE In heavy 2 quart saucepan combine sugar, butter, and milk. Stir until completely incorporated and sugar no longer appears grainy. Just be patient. Beat in marshmallow fluff and vanilla extract. In a heavy saucepan, combine the cream or half and half, sugar, butter, and salt. Make in squares; cut when cold. Mientras tanto le invitamos a visitar www.nestle.com, www.nestle.com, Wir arbeiten an einer Lsung. Paula Deen's 5 Minute Fudge Recipe - Food.com . This fudge freezes well, so it's a convenient, crowd-pleasing treat to make ahead of a party. * Percent Daily Values are based on a 2,000 calorie diet. Combine the sugar and milk in a medium saucepan, and bring to a boil over medium-high heat, stirring occasionally. Bring mixture to a boil, stirring constantly, until syrup reaches 234 degrees F (110 degrees C), 5 to 7 minutes. To freeze, cool the fudge completely and wrap in one large piece in plastic wrap. Enjoy! If yourfudgeis too hard and crumbly then you may have made a couple of mistakes. Each bite melts in your mouth with creamy chocolatey perfection. Refrigerate several hours or 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. Want more details about this and other recipes? 2023BAREFEETINTHEKITCHEN.COM. Prepare using regular JET-PUFFED Marshmallows. Stir frequently as the chocolate melts. Lightning-fast candy recipes help me put together holiday treats with the least amount of effort. 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. If youre wanting more chocolate and mint in your life, these Low Carb Thin Mint Cookies are blowing my mind. Refrigerate 4 hours or overnight before cutting into 1" squares. Cook over medium heat. Microwave for 1 more minute and stir again until the mixture is completely melted and smooth. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Add marshmallows, peanut butter and vanilla. This is trial and error so if it doesnt work then I would suggest scrapping the batch and starting over. SECOND STEP: Add in peanut butter and marshmallows and whip until it starts to thicken. To make other flavors, replace peanut butter with white chocolate chips and any flavor extract of your choice. Add marshmallows and peanut butter just before removing from heat. The one thing she did casually mention was that she uses marshmallows in her peanut butter fudge, something I'd never thought about. 2 tbsp butter or margarine Subs and Additions to Peanut Butter Fudge, How to Package Peanut Butter Fudge for Gifts.
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