1 cup peanut butter 1 tablespoon butter 1 teaspoon vanilla extract Directions Spray a 9x9-inch pan with cooking spray. Roasted Butternut Squash and Cauliflower Sheet Pan Meal. 2 tbsp butter or margarine Make it in batches as written; we don't recommend doubling the recipe. Mientras tanto le invitamos a visitar www.nestle.com, www.nestle.com, Wir arbeiten an einer Lsung. Cook first 5 ingredients over medium heat until boiling, stirring constantly. 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 After it is firmed up, cut it into squares. Stir until marshmallows and peanut butter are melted and blended. 2023BAREFEETINTHEKITCHEN.COM. I have gotten quite a few requests for peanut butter fudge, so it was time to finally make some! Boil: Stir the mixture in the saucepan and bring to a boil for about 10 minutes. This site requires JavaScript. 1. My partners mom makes peanut butter fudge on what seems like a weekly basis. Thank you for the follow up comment, Jessica. Cool cut into squares. It is likely you did not heat it high enough a temperature during the cooking stage. I promise you that condensed milk is the only kind that will give the fudge the right consistency. Place the milk and marshmallows in a medium-sized saucepan. Required fields are marked *. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, Peanut Butter Fudge with Marshmallow Creme, Easy Sweet Potato Casserole with Marshmallows. His cookbook "Marbled, Swirled, and Layered" was chosen as one of the best baking cookbooks of 2016 in the New York Times. You can try melting the fudge down and allowing it to set again. Remove from microwave and add mini marshmallows, vanilla extract, and peanut butter. To freeze, wrap the chilled fudge in plastic wrap and then transfer to a freezer storage bag. Do you think I could add some salt( the amount in the salted caramel recipe) to the peanut butter recipe? It may be that you have overcooked it, beaten it too long, or neglected to cool it to the proper temperature. Reduce heat to medium and add the sugars, vanilla extract, and salt. Im never sad to have a freezer stocked full of fudge, I tell you. Combine the chocolate chips, milk, and marshmallows in a medium-size saucepan over medium heat. 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! . Use foil handles to remove fudge from pan before cutting to serve. Easy recipe and the fudge was amazing! Bring to a boil and boil 5 minutes, stirring constantly. (10 oz.) Lightly spray an 8 x 8-inch baking pan with cooking oil. Bring to a boil and Remove the pan from the stove and stir in the peanut butter, butter and vanilla. How to replace vertical blinds with curtains! This post may contain affiliate links. Amount is based on available nutrient data. Let cool before slicing into squares. Chill in the refrigerator until firm. So easy that Im fearful Ill end up like her, making this easy peanut butter fudge on a weekly basis. Let the fudge cool to room temperature in the pan, then chill in the fridge overnight. ** Nutrient information is not available for all ingredients. Set control to 260 degrees F (120 degrees C). Microwave for 1 more minute and stir again until the mixture is completely melted and smooth. Pour into a well buttered 8 inch square pan. Pour the fudge into the pan and spread with a spatula. (If you do want to try using natural peanut butter, just make sure it's very well-stirred and the oil is well incorporated.). Thaw it in the fridge when youre ready to serve. It set up nicely. Store between layers of waxed paper in an airtight container. In a heavy saucepan, combine the cream or half and half, sugar, butter, and salt. Irvin is a critically acclaimed cookbook author and food blogger. Substitute 1 1/2 jumbo marshmallows for the 6 regular-sized ones in this recipe. Microwave for 1 minute and stir. Create a delicious, no-bake dessert with only a few ingredients. JET-PUFFED Miniature Marshmallows, Do Not Sell or Share My Personal Information, Limit the Use of My Sensitive Personal Information. By Amanda Rettke December 4, 2019Candy Dessert. Directions Butter an 8-inch square pan. Stir frequently as the chocolate melts. Transfer fudge to the prepared pan and let cool for about 2 hours before cutting. Whisk in peanut butter and vanilla. Melt chips and peanut butter. Stir to melt and combine well. But when I emailed her asking for the recipe, she didnt know how to give it to me. Turn the heat to medium low and gently heat the milk. Remove from heat. Grease and line a loaf pan or small 8 x 4 casserole dish. 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. Store in an airtight container. The fudge keeps for about a week at room temperature or 2 to 3 weeks refrigerated. Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. 10 miniature marshmallows is the equivalent of 1 regular marshmallow. Lightly grease a 10-inch square pan or line with parchment. Although this recipe requires a little longer set up time it is totally worth it. We never share your information with third parties and will protect it in accordance with our. 1: Line an 8" (2L) square baking pan with waxed paper. 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. Lightly grease a 10-inch square pan or line with parchment. or until chips are completely melted and mixture is well blended. (-) Information is not currently available for this nutrient. A candy thermometer, also known as a deep-fry thermometer or sugar thermometer, is used to measure the temperature of a sugar solution. You can buy candy boxes at a craft store that will work well as gift boxes. Remove from heat. Homestead Recipes is a book about comfort food! The chocolate peanut butter fudge is so rich that sometimes just a square or two is enough to satisfy my sweet tooth . 3/4 cup peanut butter 2 teaspoons vanilla 3-1/2 cups confectioners' sugar placed in large bowl Instructions 1. mlns="http://www.w3.org/1999/xhtml" xmlns:og="http://ogp.me/ns#" lang="en-US">, We are working on a solution. Slice into 1-inch pieces and store in an airtight container in the refrigerator. Place the milk and the marshmallows in medium 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. Exclusive Member of Mediavine Food. Trust me on this. 1 week ago recipegirl.com Show details . She has a dedicated baking pan just for this peanut butter fudge and theres always a tub of it in the fridge. Stir in Million Dollar Fudge Recipe In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. I covered my fudge and left it overnight and it hardened. Okay I take back my previous comment, after letting the fudge sit out overnight the texture changed and it is great. Combine butter, evaporated milk, sugar, and salt in a medium, heavy-duty saucepan. Easy Peanut Butter Fudge Turnips 2 Tangerines. Add vanilla and beat until mixture is creamy, thick and will hold its shape when dropped from a spoon. Bring mixture to a boil, stirring constantly, until syrup reaches 234 degrees F (110 degrees C), 5 to 7 minutes. Bring sugar, butter, evaporated milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. If this doesnt work you will need to scrap that batch and start over. Do you salted or unsalted butter in this recipe? Peanut butter fudge made with mini marshmallows is smooth, creamy, and not too overwhelmingly peanut butter flavored. I especially like it dipped in white chocolate. Heat over medium heat, stirring until the butter is melted and . With the holidays here, the more fudge varieties, the merrier! This easy peanut butter fudge recipe is a snap to make and super smooth. Refrigerate for about 2 hours to let set. A few things could cause your fudge to become crumbly. Wrap cooled and then refrigerated fudge tightly in plastic wrap so it does not dry out. Bring to a rolling boil, and let boil 5 minutes. Pour the fudge into a prepared pan and let it chill until firm (about 3 hours). Its also nice to have fudge around for a sweet treat for your guests and yourself! My fridge is going to be PACKED with trays of fudge to share and I cant even pretend to be sorry about that. To make other flavors, replace peanut butter with white chocolate chips and any flavor extract of your choice. It only takes a few minutes to stir this fudge together and it always disappears almost as quickly as I can slice it. Add: Evaporated milk, sugar, and marshmallows to a saucepan. Im not sure how she can consume so much of it. This easy chocolate peanut butter fudge recipe is the perfect blend of my favorite 5-Minute Chocolate Fudge and this Creamy Peanut Butter Fudge. 2 weeks ago allrecipes.com Show details . Remove from the heat. Nutrition information is calculated using an ingredient database and should be considered an estimate. To keep peanut butter fudge fresh, store it in an airtight container and keep it in the refrigerator for up to1 week. The secret to the perfect texture of this fudge is the marshmallows. Im the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. As the fudge starts to cool, it can become difficult to work with. {originally published 11/6/16 recipe notes and photos updated 11/30/21}, Filed under: Candies, Chocolate, Desserts, No Bake, Recipes. Boil for exactly 4 minutes (set your timer) CONTINUE STIRRING CONSTANTLY. It tastes just the same & sets up just as well. Line a 913-inch pan with parchment paper. Pour the fudge into the pan and spread with a spatula. But one of my true, all time, ride or die, desert island favorites is peanut butter fudge. FIRST STEP: Start by boiling both sugars, butter, and milk in a pot until it reaches 236 degrees then immediately stop. Pour fudge into prepared pan. Sprinkle with nuts; press lightly into fudge with back of spoon. 2. Bring to a boil and cook only for two minutes, stirring constantly. Prepare fudge as directed, increasing the sugar to 3 cups and substituting 3 pkg. Creamy and smooth with a deliciouspeanut buttertaste, this no-bakefudgeis made with just the right ingredients to make it one amazing treat. Pour into the prepared pan. Stir until completely incorporated and sugar no longer appears grainy. Set aside. pinch of salt. Sitr in marshmallows, chips, nuts and maple flavoring, stir vigorously for 1 minute or until Sauce Medium 434 Show detail Preview View more Perfection! Combine: Pour hot mixture on top of the chocolate chips, vanilla and butter in the separate bowl. At first glance, it looks like a normal all-chocolate fudge. Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few. Place in buttered 9x13 pan. 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. Add the evaporated milk and butter. STEP TWO: Add the peanut butter and marshmallows to the sugar mixture and whip until it starts to thicken. If I use fat free evaporated milk, will it make a difference for the fudge. A rich, creamy, traditional recipe, without marshmallow cream or brown sugar. If you need longer storage, like months, the freezer is the best option. This fudge recipe also freezes beautifully. If yourfudgeis too hard and crumbly then you may have made a couple of mistakes. I can feel my waistline expanding already. Cook 5 min., stirring constantly. An 8x8 pan makes 64 pieces of fudge, so its also a great option for sharing with friends and family. Heat the saucepan over medium-high heat until the marshmallows have completely melted. Smores Fudge by Love From The Oven is another fudge recipe with marshmallows that I cant wait to try. Like most recipes of hers, she free-forms it, adding peanut butter until the batter looks and feels right. They were so sad when I packed it up to send to work with Sean that I promised them wed make it again soon. Pour into prepared pan; spread to evenly cover bottom of pan. Stir in brown sugar and milk. Remove from heat and stir in peanut butter until thoroughly combined. Add the peanut butter and vanilla. * 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. ALL RIGHTS RESERVED. If you are planning on eating it within 2 weeks, you can store the fudge in an airtight container. 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. Remove from heat. Stir in marshmallow cream until incorporated. Followed recipe exactly and this is not fudge it has the texture of taffy. Stir briskly until well blended. I always want to be that hostess or friend with plenty of holiday treats at her fingertips, but then time gets away from me. 1 week ago allrecipes.com Show details . 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.

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