luckytrim
Chef Extraordinaire
Peanut Butter Fudge
2 cups granulated sugar
1 cup milk
1/2 cup peanut butter
1 tablespoon butter
1 teaspoon vanilla extract
1/3 cup chopped peanuts (optional)
Combine sugar and milk in heavy saucepan. Bring to boil over medium heat, stirring constantly.
Reduce heat. Clip a candy thermometer to the side of the saucepan. Cook without stirring to 236
degrees F.
Remove from heat. Cool to 165 degrees F. Beat in remaining ingredients. Pour into buttered 8−inch
square pan. Chill until firm. Cut into squares.
Yields 1 pound.
Peanut Butter Apple Fudge
1 (6 ounce) package chocolate chips
1/2 jar marshmallow crème
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups granulated sugar
2/3 cup apple cider
Combine first four ingredients in a bowl. Cook the sugar and cider over moderate heat to soft ball
stage (240°F).
Remove from heat and quickly add chocolate mixture. Stir until blended. Pour into a 9−inch buttered
pan. Cool and cut into squares.
Peanut Butter Marshmallow Cream Fudge
2 cups granulated sugar
1/2 cup milk
Small amount of light corn syrup
1 cup Marshmallow Crème
1 cup peanut butter
Clip a candy thermometer to the side of the saucepan. Boil the sugar, milk and light corn syrup to the
soft ball stage.
Remove from the heat and add the Marshmallow Crème and peanut butter. Beat well and pour into a
buttered 9−inch square pan.
Peanut Butter Velveeta Fudge
1/4 pound Velveeta cheese
1 cup peanut butter
1/2 cup (1 stick) butter or margarine
1 pound confectioners' sugar
1 teaspoon vanilla extract
Melt in glass bowl in microwave approximately 3 minutes. Stir until smooth. Cool. Add 1 pound
confectioners' sugar and 1 teaspoon vanilla extract. Mix well. Press into ungreased pan. Chill.
Cut and serve.
2 cups granulated sugar
1 cup milk
1/2 cup peanut butter
1 tablespoon butter
1 teaspoon vanilla extract
1/3 cup chopped peanuts (optional)
Combine sugar and milk in heavy saucepan. Bring to boil over medium heat, stirring constantly.
Reduce heat. Clip a candy thermometer to the side of the saucepan. Cook without stirring to 236
degrees F.
Remove from heat. Cool to 165 degrees F. Beat in remaining ingredients. Pour into buttered 8−inch
square pan. Chill until firm. Cut into squares.
Yields 1 pound.
Peanut Butter Apple Fudge
1 (6 ounce) package chocolate chips
1/2 jar marshmallow crème
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups granulated sugar
2/3 cup apple cider
Combine first four ingredients in a bowl. Cook the sugar and cider over moderate heat to soft ball
stage (240°F).
Remove from heat and quickly add chocolate mixture. Stir until blended. Pour into a 9−inch buttered
pan. Cool and cut into squares.
Peanut Butter Marshmallow Cream Fudge
2 cups granulated sugar
1/2 cup milk
Small amount of light corn syrup
1 cup Marshmallow Crème
1 cup peanut butter
Clip a candy thermometer to the side of the saucepan. Boil the sugar, milk and light corn syrup to the
soft ball stage.
Remove from the heat and add the Marshmallow Crème and peanut butter. Beat well and pour into a
buttered 9−inch square pan.
Peanut Butter Velveeta Fudge
1/4 pound Velveeta cheese
1 cup peanut butter
1/2 cup (1 stick) butter or margarine
1 pound confectioners' sugar
1 teaspoon vanilla extract
Melt in glass bowl in microwave approximately 3 minutes. Stir until smooth. Cool. Add 1 pound
confectioners' sugar and 1 teaspoon vanilla extract. Mix well. Press into ungreased pan. Chill.
Cut and serve.
