![]() The longest part of the process is the time it takes for the fudge to set. It only takes about 10-20 minutes to make the fudge. This peanut butter fudge is truly the easiest candy you can make. Kitchen timer: A timer is needed to time how long the syrup boils.Mixing bowl: A large mixing bowl is needed for mixing the fudge syrup with confectioners’ sugar.You can also use a 9×5 loaf pan if you want the fudge pieces to be thicker.8-inch pan: I like thinner fudge pieces so I use this 8×8 pan. ![]() Be sure to avoid natural peanut butter for the best results. Peanut butter – I prefer creamy peanut butter but crunchy would be great if you’re looking for added texture.Vanilla extract – A good quality extract is key.Milk – Whole milk also works with the butter to create a creamy fudge.Butter – The fat in butter helps to prevent sugar crystals from forming, resulting in a creamier texture.Brown sugar – I love the color and flavor brown sugar offers.Let’s go over what you’ll need to get started. My method uses just 6 ingredients and it comes together fairly easily. There are so many different ways to make an easy peanut butter fudge. If you’re looking for a no-fuss peanut butter candy recipe, give my buckeye balls a try! The fudge syrup is mixed with confectioners’ sugar so it sets properly.Butter and milk are added to this fudge to prevent sugar crystals.You just need a timer so you can time the boiling process. You don’t need a candy thermometer for this recipe.If you like this recipe, try my praline pecans! They’re similar to fudge with bits of pecans throughout. I love the depth of flavor and color the brown sugar offers. My version of peanut butter fudge is unique because it uses both brown sugar and confectioners sugar. Just put a few pieces in the refrigerator for a couple of hours to thaw. It can also be frozen for up to 3 months. You can keep it in an airtight container in the refrigerator for up to 1 week. The great thing about fudge is it stores well. And if you are a peanut butter lover, this fudge is probably an irresistible treat. You seriously can’t mess it up!!įudge is such a classic and an all-time favorite among many. For Valentine’s Day, I made Mexican hot chocolate fudge bites, and let me tell you, those are amazing.īut today is all about peanut butter fudge! This recipe is super easy, almost as easy as my 3-ingredient chocolate fudge and oreo fudge. Add 1/2 to 1 cup of dried cranberries, raisins, or chopped dried cherries to the fudge along with the nuts.It’s been a while since I made fudge.Stir 1 tablespoon of bourbon or rum into the fudge along with the vanilla.Replace the walnuts or pecans with 1 cup of lightly toasted pistachios or chopped toasted macadamia nuts.Stir the coconut into the fudge along with the nuts, if using. Place the skillet over medium heat and cook, stirring and turning constantly, until the coconut is lightly browned. To make chocolate and coconut fudge, spread about 1/2 cup of flaked sweetened coconut out in a single layer in a skillet.Add chopped red and green candied cherries to the fudge in place of or in addition to the chopped nuts.Top the fudge with crushed peppermint sticks or candy canes.Gently press about 1/2 cup of toffee bits into the top of the fudge just before you put it in the refrigerator.For rocky road fudge, stir in about 1 cup of miniature marshmallows and replace the chopped nuts with 1/2 cup of chopped peanuts.
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