peanut butter fudge with mini marshmallows and evaporated milk

1: Line an 8" (2L) square baking pan with waxed paper. Once the fudge is sliced, transfer it to a sealed container and store in the freezer for up to several months. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible. Make it in batches as written; we don't recommend doubling the recipe. They were so sad when I packed it up to send to work with Sean that I promised them wed make it again soon. In der Zwischenzeit bitten wir Sie, unsere globale Webseite zu besuchen. Chill in the refrigerator until firm. Slice into 1-inch pieces and store in an airtight container in the refrigerator. or until chips are completely melted and mixture is well blended. butter, marshmallow creme, sugar, vanilla, evaporated milk, semi sweet chocolate chips and 1 more. She has a dedicated baking pan just for this peanut butter fudge and theres always a tub of it in the fridge. 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. Butter a 9x13-inch pan. Use foil handles to remove fudge from pan before cutting to serve. Recipe Instructions Butter an 8x8-inch pan.In a medium saucepan, combine the sugar, evaporated milk and salt. Pour the fudge into a prepared pan and let it chill until firm (about 3 hours). 1 cups creamy peanut butter 1 7-ounce jar marshmallow creme 1 teaspoon vanilla Instructions Line a 9 by 9-inch square baking pan with foil, or do the same with an 8 by 11-inch pan. Smores Fudge by Love From The Oven is another fudge recipe with marshmallows that I cant wait to try. Chill in the refrigerator until firm. 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 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 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. Pour fudge into prepared pan. Chill in the refrigerator until firm. 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. Bring sugar, butter, evaporated milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Grease and line a loaf pan or small 8 x 4 casserole dish. As the fudge starts to cool, it can become difficult to work with. This Southern peanut butter fudge with marshmallows was made by my great-grandmother, and there is nothing better. I have no idea how these ingredients could possibly have been stretchy like taffy. Cook 5 min., stirring constantly. Turn off heat and add peanut butter, marshmallows, and vanilla extract. The fudge keeps for about a week at room temperature or 2 to 3 weeks refrigerated. You can find them in most grocery stores and houseware stores. * Percent Daily Values are based on a 2,000 calorie diet. If you cant get enough of all things chocolate and peanut butter, youll go nuts for this Buckeye Fudge recipe I recently shared. Be sure to mention me @iambaker and use the hashtag #YouAreBaker. Place the milk and marshmallows in a medium-sized saucepan. Just be patient. If you need longer storage, like months, the freezer is the best option. I cant take credit for this recipe it comes straight from another one of my OG favorites, King Arthur Baking. Kitchen Tip: I use these bowls, this spatula, and this pan when making this recipe. Please enable JavaScript in the browser settings and try again. How do you make peanut butter fudge from scratch? ** Nutrient information is not available for all ingredients. Place the milk and marshmallows in a medium-sized saucepan. Pour the Combine butter, evaporated milk, sugars & salt in a medium heavy-duty saucepan. Add the peanut butter and cook for two more minutes. This fudge freezes well, so it's a convenient, crowd-pleasing treat to make ahead of a party. ** Nutrient information is not available for all ingredients. So easy that Im fearful Ill end up like her, making this easy peanut butter fudge on a weekly basis. 1. Boil: Stir the mixture in the saucepan and bring to a boil for about 10 minutes. I made this fudgefor my husbands office a few years ago and my kids went a little crazy over it when I let them taste test the recipe. Do not stir; cool to room temperature. Lightly grease a 10-inch square pan or line with parchment. * Percent Daily Values are based on a 2,000 calorie diet. 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. Turn the heat to medium low and gently heat the milk. Add marshmallows and peanut butter just before removing from heat. Remove from heat. Remove from microwave and add mini marshmallows, vanilla extract, and peanut butter. If this doesnt work you will need to scrap that batch and start over. Thats odd. Bring mixture to a boil, leave on heat until the mixture registers 234F on a candy thermometer (about 5 minutes), stirring constantly. But one of my true, all time, ride or die, desert island favorites is peanut butter fudge. Paula Deen's 5 Minute Fudge Recipe - Food.com . The Original Fantasy Fudge - Allrecipes . 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! Boil, stirring constantly, for 4 to 5 minutes. Mix evaporated milk and sugar together in a large, heavy-bottomed pot over medium-high heat. Substitute 1 1/2 jumbo marshmallows for the 6 regular-sized ones in this recipe. EASY PEANUT BUTTER FUDGE In heavy 2 quart saucepan combine sugar, butter, and milk. from heat. 3. Stir until combined. Place the wrapped fudge in a freezer safe zipper bag. Place the milk and the marshmallows in medium pan. Store your chocolate peanut butter fudge in a sealed airtight container in the fridge for up to two weeks. 3. Boil 4 to 5 minutes or until mixture starts to thicken. 1 week ago allrecipes.com Show details . Remove from heat. 2023 i am baker. Combine sugar, evaporated milk, and butter in an electric skillet. pinch of salt. 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. Add marshmallows, peanut butter and vanilla. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirri Remove from the heat and add chocolate chips; stir until chocolate chips are melted and mixture is thoroughly combined. 1 tsp vanilla You took pictures, right? Prepare using regular JET-PUFFED Marshmallows. Butter an 8-inch square pan, set it aside. 6 regular-sized marshmallows, certified gluten free if needed 3/4 cup ( 150g) sugar 3/4 cup ( 165g) light brown sugar 2 teaspoons vanilla extract 1/2 teaspoon kosher salt 1 1/2 cups (420g) smooth peanut butter (not natural peanut butter, see Recipe Note) Method Prepare the baking pan: Lightly spray an 8 x 8-inch baking pan with cooking oil. Cut into one-inch squares with a sharp knife. Bring to a full rolling boil over medium heat, stirring constantly. Even more delicious candy recipes you dont want to miss! Stir constantly until fudge is smooth and thick. Creamy and smooth with a deliciouspeanut buttertaste, this no-bakefudgeis made with just the right ingredients to make it one amazing treat. Combine sugar, evaporated milk, and butter in an electric skillet. Remove from heat and immediately stir in peanut butter, butter, and vanilla extract. Homemade fudge makes a thoughtful gift. Pour the fudge into the pan and spread with a spatula. 1 cup brown sugar, firmly packed 2023BAREFEETINTHEKITCHEN.COM. You can also store fudge in the refrigerator for a few weeks. Ingredients: 6(chips .. milk .. sugar .. vanilla ), Ingredients: 7(bag .. bowl .. marshmallows .. milk .. sugar .. together: ), Ingredients: 7(marshmallows .. milk .. salt .. sugar .. vanilla ), Ingredients: 8(chips .. milk .. salt .. sugar .. vanilla ), Ingredients: 9(chips .. marshmallows .. milk .. salt .. sugar ), Ingredients: 7(marshmallows .. milk .. peanuts .. sugar .. vanilla ), Ingredients: 9(cherries .. marshmallows .. milk .. morsels .. nuts ), Ingredients: 8(chips .. marshmallows .. milk .. nuts .. salt .. sugar ), Ingredients: 5(marshmallows .. milk .. sugar .. vanilla ), Line a brownie-sized baking pan butter, sugar, and. Do not stir; cool to room temperature. Peanut Butter Fudge Tips. Wrap cooled and then refrigerated fudge tightly in plastic wrap so it does not dry out. Add nuts. You can buy candy boxes at a craft store that will work well as gift boxes. Freeze for up to a month and thaw in the fridge. Be sure to write the date on it! Pour into an 8x8 pan or a 10x6 pan that has been buttered. Chances are itll be gone well before then, if the people in your house liked this as much as mine did! Stir to melt and combine well. This is trial and error so if it doesnt work then I would suggest scrapping the batch and starting over. mini marshmallows, evaporated milk, butter, chopped peanuts, milk chocolate chips and 4 more. Fantastic! Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Store cut fudge in airtight container in refrigerator. For more simple and stress-free holiday treats, check out these candy recipes and chocolate barks to satisfy your holiday sweet tooth. The texture of this fudge is spot on. This Mint Chocolate Chip Fudge (courtesy of Chocolate Chocolate and More) and this Rocky Road Fudge taste just like the classic ice cream flavors in fudge form. STEP THREE: Pour into a buttered 88-inch square pan. Pour into prepared pan; spread to evenly cover bottom of pan. The best part? Bring mixture to a boil, stirring constantly, until syrup reaches 234 degrees F (110 degrees C), 5 to 7 minutes. Natural peanut butter has a tendency to separate, and it can sometimes interfere with how the fudge sets up. We used salted butter in the recipe. To make other flavors, replace peanut butter with white chocolate chips and any flavor extract of your choice. For those who are lactose intolerant-use 4 ounces of lactose free milk in place of the evaporated milk. Bring to a rolling boil, and let boil 5 minutes. Combine: Pour hot mixture on top of the chocolate chips, vanilla and butter in the separate bowl. 3 Jumbo marshmallows (or 6 regular-sized). If you are planning on eating it within 2 weeks, you can store the fudge in an airtight container. Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Stir and boil for 7 minutes. It is likely you did not heat it high enough a temperature during the cooking stage. I always want to be that hostess or friend with plenty of holiday treats at her fingertips, but then time gets away from me. To send the fudge, you'll need two boxesone for boxing up the fudge and one to place that box, or boxes, of fudge in. My fridge is going to be PACKED with trays of fudge to share and I cant even pretend to be sorry about that. Sprinkle with nuts; press lightly into fudge with back of spoon. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Thank you! Add the peanut butter and vanilla. Boil 3 minutes, stirring constantly. 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. You can also freeze fudge for up to 2 months. I especially like it dipped in white chocolate. Bring to a boil and cook only for two minutes, stirring constantly. * 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. The fudge keeps for about a week at room temperature or 2 to 3 weeks refrigerated. Let cool before slicing into squares. Sitr in marshmallows, chips, nuts and maple flavoring, stir vigorously for 1 minute or until Sauce Medium 434 Show detail Preview View more Refrigerate 4 hours or overnight before cutting into 1" squares. It is definitely an important tool to have when making candy. Have a great day! Microwave for 1 more minute and stir again until the mixture is completely melted and smooth.