Chances are itll be gone well before then, if the people in your house liked this as much as mine did! Make it in batches as written; we don't recommend doubling the recipe. (Or substitute peanut butter, butterscotch wish). 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 Step 2 Stir in marshmallows, morsels, peanut butter and vanilla extract. Do you salted or unsalted butter in this recipe? 2 weeks ago allrecipes.com Show details . 2023BAREFEETINTHEKITCHEN.COM. Please enable JavaScript in the browser settings and try again. Stir to melt and combine well. If I use fat free evaporated milk, will it make a difference for the fudge. Refrigerate for about 2 hours to let set. How do you make peanut butter fudge from scratch? Make sure you have a good candy thermometer to precisely measure the temperature of the mixture. Its fussy and always put me off of making fudge. Pour the fudge into the pan and spread with a spatula. Bring to a rapid boil. Amanda, I love your recipes. Bring to a boil, cook 5 Add in chocolate chips; cook until melted.Remove from heat; stir in marshmallows, vanilla and nuts. Cook 5 min., stirring constantly. Stir to melt and combine well. Like most recipes of hers, she free-forms it, adding peanut butter until the batter looks and feels right. 3. To freeze, wrap the chilled fudge in plastic wrap and then transfer to a freezer storage bag. I am glad it worked out. It tastes just the same & sets up just as well. Combine butter, evaporated milk, sugar, and salt in a medium, heavy-duty saucepan. An 8x8 pan makes 64 pieces of fudge, so its also a great option for sharing with friends and family. Pour the fudge into a prepared pan and let it chill until firm (about 3 hours). DO NOT OVER STIR. JET-PUFFED Miniature Marshmallows, Do Not Sell or Share My Personal Information, Limit the Use of My Sensitive Personal Information. Continue to boil for 5 minutes. 2 tbsp butter or margarine Would you have St Catherine home made taffee. 1/2 cup evaporated milk Stir frequently as the chocolate melts. Microwave in 20 second increments, stirring in between until smooth. The secret to the perfect texture of this fudge is the marshmallows. Refrigerate 4 hours or overnight before cutting into 1" squares. Well go ahead and post them on Instagram! Slice into 1-inch pieces and store in an airtight container in the refrigerator. You'll get the best results if you stick with commercial brands of peanut butter (Jif, Skippy, Peter Pan). 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. Remove from heat. Stir in marshmallows, chocolate chips and vanilla and stir until melted. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Do not stir; cool to room temperature. Lightning-fast candy recipes help me put together holiday treats with the least amount of effort. * 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. and press into fudge (gently). Add the peanut butter and cook for two more minutes. A teaspoon of hot syrup dropped into a glass of cold water should form a soft ball of candy. Add the peanut butter and vanilla. Slice into 1-inch pieces and store in an airtight container in the refrigerator. 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. (10 oz.) Its a great addition to your holiday baking, but its also perfect for any time of the year. Set aside. Easy fudge recipes are my saving grace this time of year. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Thank you! The Original Fantasy Fudge - Allrecipes . If this doesnt work you will need to scrap that batch and start over. To freeze, cool the fudge completely and wrap in one large piece in plastic wrap. Stir until marshmallows and peanut butter are melted and blended. The fudge keeps for about a week at room temperature or 2 to 3 weeks refrigerated. Okay I take back my previous comment, after letting the fudge sit out overnight the texture changed and it is great. If you love a variety of fudge, be sure to try my Original Fantasy Fudge Recipe and White Chocolate Cranberry Fudge! In der Zwischenzeit bitten wir Sie, unsere globale Webseite zu besuchen. Sprinkle with nuts; press lightly into fudge with back of spoon. Use your hands to roll it into balls. Im Amanda Rettke, resident baker, blogger, wife, and mother behind I Am Baker. For those who are lactose intolerant-use 4 ounces of lactose free milk in place of the evaporated milk. Peanut butter fudge made with mini marshmallows is smooth, creamy, and not too overwhelmingly peanut butter flavored. Butter a 9x13-inch pan. It set up nicely. butter, marshmallow creme, sugar, vanilla, evaporated milk, semi sweet chocolate chips and 1 more. Stir until marshmallows and peanut butter are melted and blended. Combine sugar, butter or margarine, and evaporated milk in a medium sauce pan. Once the fudge batter is smooth and uniform, immediately pour it into the prepared pan and smooth out with spatula or butter knife. Remove from heat. Make this easy Creamy Marshmallow-Peanut Butter Fudge from My Food and Family. Combine sugar, evaporated milk, and butter in an electric skillet. Microwave for 1 more minute and stir again until the mixture is completely melted and smooth. Reduce heat to medium and add the sugars, vanilla extract, and salt. 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. It may be that you have overcooked it, beaten it too long, or neglected to cool it to the proper temperature. Pour fudge into prepared pan. 3 Jumbo marshmallows (or 6 regular-sized). As the fudge starts to cool, it can become difficult to work with. Im the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. Peanut Butter Fudge - Recipe Girl . 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. Easy to make and full of creamy peanut butter, Peanut Butter Fudge is another variety of fudge that you have to add to your varieties of fudge recipes! This Southern peanut butter fudge with marshmallows was made by my great-grandmother, and there is nothing better. If you need longer storage, like months, the freezer is the best option. Smores Fudge by Love From The Oven is another fudge recipe with marshmallows that I cant wait to try. Boil, stirring constantly, for 4 to 5 minutes. Fudge Chevron Right Our 10 Best Fudge Recipes of All Time Make for Perfect Gifting and Snacking. Specifically peanut butter fudge from Schneiders Sweet Shop in Bellevue, KY. Its literally the best fudge Ive ever had in my life, and Ive been trying to recreate it for years. Combine sugar, evaporated milk, butter and salt in a medium, heavy-duty saucepan. pinch of salt. SECOND STEP: Add in peanut butter and marshmallows and whip until it starts to thicken. Recipe Instructions Butter an 8x8-inch pan.In a medium saucepan, combine the sugar, evaporated milk and salt. (-) Information is not currently available for this nutrient. Freeze for up to a month and thaw in the fridge. Pour into the prepared pan. Im not sure how she can consume so much of it. Thank you for the follow up comment, Jessica. Spread batter into a lined baking pan, evenly spreading the fudge across the entire pan. 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. Transfer fudge to the prepared pan and let cool for about 2 hours before cutting. Proper Boiling 3. Chill in the refrigerator until firm. Mini marshmallows are melted together with semi-sweet chocolate chips and sweetened condensed milk. Mix evaporated milk and sugar together in a large, heavy-bottomed pot over medium-high heat. Pour the fudge into the pan and spread with a spatula. Once or cake pan. Please read my disclosure policy. Melt butter in a medium saucepan over medium heat. Smooth and creamy Chocolate Peanut Butter Fudge is going to be your new favorite treat this holiday season. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. Add: Evaporated milk, sugar, and marshmallows to a saucepan. ** Nutrient information is not available for all ingredients. Stir in marshmallow cream until incorporated. each) BAKER'S Semi-Sweet Chocolate, chopped, for the peanut butter chips. Refrigerate several hours or until firm. Remove from heat. Although it still takes a couple of hours to set up. Add marshmallows and peanut butter just before removing from heat. Boil 4 to 5 minutes or until mixture starts to thicken. Again, an airtight container with separated layers is best. Omit peanuts. or until chips are completely melted and mixture is well blended. Combine sugar, evaporated milk, and butter in an electric skillet. 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. Butter a 9x13 pan. Remove from heat. Heat the saucepan over medium-high heat until the marshmallows have completely melted. 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 cup peanut butter 1 tablespoon butter 1 teaspoon vanilla extract Directions Spray a 9x9-inch pan with cooking spray. In a heavy saucepan, combine the cream or half and half, sugar, butter, and salt. Combine the butter and peanut butter in a microwave-safe bowl. Stir and boil for 7 minutes. Instructions. Cook 5 min., stirring constantly. Bring mixture to a boil, stirring constantly, until syrup reaches 234 degrees F (110 degrees C), 5 to 7 minutes. Amount is based on available nutrient data. Remove from heat and fold thefudgeout into your prepared loaf pan. 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.