Easy Peanut Butter Fudge recipe condensed milk
Each year I must make at least two batches of this outstanding fudge, because by now every neighbor, friend, relative, teacher, coach, school bus driver, office manager, client and boss wants some.
Good thing the recipe makes 120 pieces (if you cut it small), because I need some for us, too! My Christmas cookie platter isn’t complete without Peanut Butter Fudge.
It never fails, it makes a creamy, rich fudge that is neither too peanut buttery nor too sugary, it cuts nicely into tiny squares and even freezes well for those organized cooks who make it ahead of time. If you make a batch now, you’ll be in the money for your holiday baking.
Recipe: Dorothy’s Creamy Peanut Butter Fudge
Summary: Creamy, rich, peanut butter fudge that cuts like a dream and will be the star of your Christmas cookie platter.
- 4 cups granulated sugar
- 1 cup light brown sugar
- 1/2 cup (1 stick) butter
- 1 (12-ounce) can evaporated milk
- 1 (7-ounce) jar marshmallow crème
- 1 (16- to 18-ounce) jar peanut butter
- 2 teaspoons vanilla extract
- Grease a 9- by 13-inch baking dish with the wrapper from the stick of butter (or mist it with nonstick spray).
- In a large saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring frequently, and once it reaches a full rolling boil, boil for exactly 7 minutes, stirring occasionally. (A full rolling boil is one in which you cannot stir down the bubbles.)
- Remove from heat; stir in marshmallow creme until well incorporated and melted; this will take a minute or so. Stir in peanut butter and vanilla until smooth. Pour into prepared pan and smooth top.
- Let cool on countertop for several hours or better yet, overnight. Cut into small pieces (8 long rows by 15 short columns). Store in tightly covered plastic container or an airtight tin.
- Makes 120 pieces. (See note below about yield.)
- Use regular peanut butter in this recipe, not the old-fashioned or “natural” style.
- If you use unsalted butter, add a sprinkling of salt, too.
- In the photos here, I have used a 10- by 15-inch pan instead, which makes a flatter piece of fudge. I have also cut it into 8 rows by 12 columns, which yielded 96 pieces. That size piece was just a tad too large, I think, since the fudge is so rich. Suit yourself as to size of piece, and size of pan, though!
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
ORGANIC PROTEIN POWDER Plant-Based (Fair Trade Creamy Chocolate Fudge) by MARYRUTH - Vegan, Gluten Free, Non-GMO, Soy Free, Dairy Free, Nut Free, No Fillers, No Additives, Paleo Friendly 16.3 oz
Grocery (MaryRuth Organics)
What's a easy and good peanut butter fudge recipe? | Yahoo Answers
Believe it or not Velveeta Cheese put out a great Peanut butter recipe. I make it all the time and I guarantee you will love it . It only takes 15 min to make and 10 min. to cool.
2 sticks of butter or margarine
8 oz. Velveeta cheese==cube and melt with the butter in microwave until HOT
Use mixer and mix until creamy
1cup peanut butter and mix with mixer until creamy
add 1 bag of powder sugar and mix again
pour out on a cookie sheet,cool and cut.
Try this and let me know if it isn't the fastest and best ever..