Fudge Recipes Needed....please?

[CookinBlondie]

In the past, I have made fudge for Christmas, and it has turned out perfectly. Here's my dillema....One: I can't find the recipe that I have used in the past. It was on a Kraft Marshmallow Creme jar, and I don't have that particular brand at this present time. So I was wondering if you all had that recipe. Two: My dad LOVES peanut butter fudge, and every recipe that I have found uses peanut butter chips, and I don't think I have any of those; all I have is regular old peanut butter.

Do you all have any ideas about what I should do? Should I just wait until my mom and I go to the store, and buy more of that particular brand of creme? Should I use peanut butter as a substitute for the chiips? Everyone here is GREAT and I'm sure you all will be able to help me. Thanks in advance!

CookinBlondie*

 

[abjcooking]

I'm not able to help you out with the specific recipes you asked for because we don't really eat fudge, but I did pull this recipe out of a magazine because it looked really good, so I'll share what I do have. I will also post another rich brownie recipe that my family loves.

I'll post the recipes under the desserts section

 

[crewsk]

Here's my mom's peanut butter fudge recipe, it uses plain peanut butter.

2 1/2C sugar
3/4C. margarine
2/3C(5 1/3oz. can)evaporated milk
1/2tsp. salt
1 1/2C. creamy peanut butter
1(7oz)jar marshmallow creme
1tsp. vanilla
1 1/2C. M&M's(plain or peanut-optional)

Combine sugar, margarine, evaporated milk, & salt in a heavy 3 quart saucepan; bring to a full rolling boil over medium high heat, stirring constantly. Remove from heat; stir in peanut butter until melted. Add marshmallow creme & vanilla; beat until smooth & well blended. Fold in M&M's if desired; immediately spread into greased 13x9 inch baking pan. Cool at room temp; cut into squares. Makes about 3 pounds of fudge.

 

[CookinBlondie]

Crewsk, thanks for the recipe. Before removing from the heat and adding the peanut butter, does the mixture have to reach a certain stage, like soft ball, or hard?

CookinBlondie*

 

[crewsk]

No, just remove it from the heat when it reaches a full boil.

Sorry I couldn't help with the other recipe!

 

[CookinBlondie]

Okie-Dokie! Thanks for the help, and if you say it's that easy, I will get right on it!

CookinBlondie*

*Gets up to start on peanut butter fudge*

 

[kansasgirl]

It sounds like you are on your way, but here is another recipe. It is a no-cook recipe for a good PB fudge.

Peanut Butter Fudge
3/4 c Peanut butter
1/2 c Butter, soft
1/2 c Light corn syrup
1 ts Vanilla
1/2 ts Salt
4 c Sifted confectioners' sugar
3/4 c Chopped peanuts

1.Mix together peanut butter, butter, corn syrup, vanilla and salt; continue to mix until well-combined.
2.Gradually mix in powdered sugar; knead until smooth. Gradually knead in chopped peanuts.
3.Press firmly into a lightly greased 8x8 pan. Let set and frim befroe cutting into squares.

 

[CookinBlondie]

I didn't have time to make that fudge yesterday. I got up from the computer, and went into the kitchen to start it, then Law & Order came on (my all time fave show next to Law & Order SVU and CSI) so I got side tracked, and when I finally realized why I had come into the kitchen in the first place, I had to fix lunch...... Maybe I will try it later on today. Thanks again Crewsk for the recipe!


kanasgirl: I have never heard of this type before. What does it taste like; anything like the "regular" peanut butter fudge? And how about the consistensy?(sp?) I just want to make sure that I know what it is supposed to turn out like befor I actually make it. If you could answer some of these questions, I would be very greatful.

CookinBlondie*

 

[AllenOK]

I made some peanut butter fudge yesterday. Here's my recipe:

Peanut Butter Fudge II
Makes: ~ 4 ½ #

4 c white sugar
one 12 oz can evaporated milk
1 c butter
1 c crunchy peanut butter
One 7 oz jar marshmallow crème

Butter a 9 x 13” baking dish and set aside. Butter a 3 qt saucepan. Place buttered saucepan over medium heat, and combine sugar, evaporated milk and butter within. Heat to between 234 - 240°F (112 - 116°C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in peanut butter and marshmallow crème. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.

 

[crewsk]

I know how that goes CB! I get side tracked all the time & before I know it all my time is gone!

 

[kansasgirl]

How to describe it? Perhaps a bit drier than regular fudge, without the ultra creamy, silky consistency of the kind that is cooked. I think that it is a great substitution for cooked fudge, without some of the hassle. It is certainly quick and easy!