If your fudge looks too greasy, pour it into a clean bowl and start to stir again. This is because the creamy texture of fudge depends on the perfect amount of sugar crystallization. The peanut butter taste doesn’t get buried beneath too much sugar… and I honestly just cannot sing it’s praises enough! In fact, I love this fudge so much that it … Coat the pan and paper with cooking spray and set it aside. 1 3/4 cups white granulated sugar. It has big peanut butter flavor, is incredibly creamy and has the ultimate fudgy consistency. How to Make Peanut Butter Fudge. If you love the flavor of butter pecan, try my Pecan Buttermilk Cake or my Ooey Gooey Pecan Pie Brownies!. You guys have made an AMAZING product!! If using aluminum foil, be sure to butter it so the fudge will come off easily. Tiger Butter Fudge is a mix of most everyone’s favorite dessert flavors and is a splendid gift to give friends, neighbors and people you love during the holidays. This peanut butter cup fudge can be frozen, but be sure to wrap it securely to keep it as fresh as possible. When thawed, it can become crumbly in texture, although it will still taste great! This always makes an appearance on our Christmas Cookie tray. A whisk will incorporate too much air, resulting in crumbly fudge. A quick note: Do not use a whisk for this recipe. While the fudge is boiling, stir continously with a wooden spoon for about half an hour, to ensure no sugar burns to the bottom of the pot. If you’re still not feeing too candy-thermometer-friendly, you might be relieved to hear that my next two candy recipes actually don’t require one. I ordered twice as much the second time! If you’re concerned about the calories, don’t worry. It will keep well for up to 3 months. Pour the white chocolate fudge mixture on top of the peanut butter fudge and let cool for 15-20 minutes. There’s no butter, and no added sugar dumped in. Also, be sure to use the quantity called for in the recipe, too much may prevent it from firming up properly. Takes no more than 15 minutes of your time. And, it’s basically a no fail recipe that does not include marshmallows! I didn’t even like real fudge this much when I wasn’t vegan. I ordered the original fudge, peanut butter chocolate, cherry espresso, and cookies n cream. It’s because real dairy is too rich, the way they make this is heavenly! That is where the 234°F-237°F temperature range comes in. Since this is such an easy fudge to make, you don’t need much equipment. Nail the temp! Press halved peanut butter cups all over the top of the fudge and let … My versions of stovetop vegan fudge and vegan chocolate fudge are SO good and SO worth the effort (really). How to Make 2-Ingredient Peanut Butter Fudge. 1 teaspoon vanilla extract . Then slice and serve. Line the bottom of the pan with wax or parchment paper. Fudge can be made from just a few ingredients: sugar, butter, and milk or cream. When the fudge comes off the stove, stir in the white chocolate chips and vanilla. Creamy Peanut Butter Fudge is Grumpy’s favorite fudge. You’ll want to make your fudge in a glass, 8×8 inch pan. Nope! Keep going until you start to work the butter back into the syrupy mixture. https://iamcountryside.com/.../old-fashioned-peanut-butter-fudge-recipe How to Keep Peanut Butter Fudge from Becoming Grainy. With the holidays right around the corner, it’s that time of year to make as many sweets as possible to share! I mean it just seemed too easy. You can add an additional 1 to 2 ounces of half and half to smooth it out to transfer it to the pan. Making peanut butter fudge with sweetened condensed milk gives you a great payoff in flavor without too much work. The only danger is getting your milk and sugar too hot. https://barefeetinthekitchen.com/creamy-peanut-butter-fudge-recipe Storing Chocolate Fudge. Press it into the prepared pan and chill until set, about 1-2 hours. Add the peanut butter cups and stir carefully. During this time of year, we all have people in our lives that we want to show how much we appreciate them. Use a wooden spoon or heatproof spatula. But after creating this recipe, I realize that I never actually needed all that extra butter and sugar to make awesome fudge. Store in an airtight container for up to 2 weeks in a cool area. Simple to make and a great way to satisfy your sweet tooth, each piece of fudge contains a punch of protein, too! Similar to the Trader Joe’s Cookie Butter, this fudge tastes similar to gingerbread with a rich and creamy texture. I’ve been on a homemade coconut oil chocolate kick for a long time. What causes grainy fudge? Lauren Zeppy. Until then, let’s jump in to some peanut butter fudge tips! Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft. So when I saw a recipe for a non-vegan version of peanut butter fudge made in the microwave I almost scoffed. It’s important that the cheese mixture stay hot or it’ll start to harden if it cools too much. If the cooking time is too long, too much water will evaporate and the fudge will be too hard. I’ve found that this peanut butter fudge is much more resistant to becoming grainy than my favorite chocolate fudge is. This fudge is made with only almond butter, agave, and cocoa and then put in the freezer to set. It was too much. And it is. It’s vegan, gluten-free, oil-free and soy-free too. 1 1/2 cups miniature marshmallows. It’s normally caused by overheating the mixture or stirring too much after the fudge has cooled. With a smooth, buttery flavor and a pecan crunch, Butter Pecan Fudge melts in your mouth and is a sweet treat with just the right amount of nuttiness! Combine sugar, milk and marshmallows in a pot on top of the stove. This will probably take 8-10 minutes, but really a thermometer is the best way to know. For the chocolate fudge: Line a 9-by-9 pan with parchment paper and set aside. But, freezer fudge is something I always have on hand at home, so I thought maybe a Cookie Butter Freezer Fudge would be tasty, too. I am such a big fan of fudge, I LOVE the stuff. On the other hand, if the cooking time is too short, too much water will remain and the fudge will be too soft. Healthy fudge is easy to make and absolutely delicious! If you have willpower and only eat a couple of pieces, you’ll be fine. A temperature of between 112 and 114 °C (234 and 237 °F) must be maintained. Chocolate Five Minute Fudge will become your favorite fudge, too. Butter Pecan Fudge. If you are like me, you’ve got the mail person, lawn guys, delivery people (they may need 2 treats!) This happens when the butter separates from the syrup. If you stir it too much, it’ll start forming really large crystals. I used to make fudge with seriously large amounts of butter, plus a whopping hit of sugary sweetened condensed milk. Use Real Butter for Making Best Fudge.When making fudge, be sure to use good quality butter and do not substitute margarine.Margarine contains more water and can prevent the fudge from setting up properly. October 14. You need a good thermometer to make sure your candy mixture gets somewhere in the 235-240˚F range. This is a classic recipe for homemade peanut butter fudge , and although it’s sweet like fudge should be, it’s not overwhelming so, and is a bit salty and creamy because of the peanut butter. Our family decided that each person would get to choose one kind of candy, and with our family of four, that seemed very reasonable. Some readers have had issues with the fudge thickening too much after adding to the powdered sugar. I’m usually not a fudge fan because I think it’s too sweet, but they had some salty flavors that I liked such as salted caramel, coffee, and peanut butter. Trust me when I tell you that this fudge is loaded with plenty of the flavor of peanut butter. 6 tablespoons butter. Whenever my sweet tooth hits and there’s no sugary treats to be found in the house, I whip up a batch of coconut oil chocolate by combining coconut oil, cocoa powder and a splash of maple syrup. Two of us chose this easy peanut butter fudge with marshmallow creme. In a heavy-bottomed pan, stir together sugars, cocoa powder and salt. Mix sugar, water, butter and condensed milk together in a somewhat tall pot (the mixture rises quickly) and bring to a gentle boil. Once the mixture has reached a boil, let it cook until it reaches the ‘perfect’ temperature. If you want thicker fudge, use a smaller pan. The candy will start to melt, so do not stir too much. Add the milk and cream and mix well. 2/3 cup evaporated milk. Rather than make a double batch, I chose another kind of candy, but this easy peanut butter fudge with marshmallow creme and evaporated milk is really my favorite. Yum . This can cause the mixture to seize up (kind of like chocolate does when it gets too hot) when you add the peanut butter. For more delicious fudge recipes, try these other favorites: This is the creamiest, most delicious peanut butter fudge ever. In a saucepan, combine butter, evaporated milk, marshmallow cream, sugar and salt. Prep: Line an 8×8-inch pan with a parchment paper or aluminum foil sling for easy removal and cutting once the fudge is set. The saltiness of the peanut butter means that while the fudge is obviously rich – the flavor isn’t too sweet like you can get with some fudge varieties. If there is too much evaporation, when the cooking time is too long, there will not be enough water left in the fudge and it will be too hard. Every singe one of these are delicious!!! It’s hard to believe that something so simple can taste so good! 1 cup chocolate chips. Basically all you need are a 9” x 9” pan, a microwave-safe bowl, a big stirring spoon, and a microwave. However, despite the simplicity of ingredients, fudge has a reputation for being quite difficult to make. You can make it in just 10 minutes with three ingredients, it's perfect for the holiday season and it makes a great gift too. That’s why I stick to the Guittard brand chips and real butter for my butterbeer fudge. The texture of the fudge mixture will be very thick. And I’m willing to work hard for it too. This quick and easy peanut butter fudge recipe is rich, creamy, and melts in your mouth for an amazing salty-sweet treat. Wrap your block of fudge in plastic wrap and foil and place in a freezer bag. Trick two is all about temperature. 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