My Version of Peanut Butter Fudge

I like to make elaborate recipes but never turn my nose up at something easy to make and tasty, especially if it includes peanut butter. This is a pretty inexpensive recipe, prepared quickly, and sure to be enjoyed by all!

My Version of Peanut Butter Fudge

2 sticks butter (Margarine won't work as well)
18-ounce jar of favorite peanut butter
1/2 cup roughly chopped, salted peanuts
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
1 pound box of confectioners sugar

Line an 8x8 or 9x9-inch pan with aluminum foil and spray with vegetable oil spray. Make sure you leave extra foil over the sides for easy removal of the fudge when done.

Slowly melt the butter and peanut butter in a heavy pot. Stir constantly until melted. Add the extract and orange zest. Stir to incorporate and add the confectioners sugar. When smooth, quickly add the peanuts and spread into prepared pan to cool.

When the fudge is completely cool and set, remove from pan, cut into serving pieces, and remove all foil. Those snack-sized zip lock bags are great for dividing pieces into serving to add to a lunch box.

 

Peanut Butter Fudge

Sharing a recipe I plan on making today, time permitting. I like complicated fudge recipes but don't mind having an easy time of it with a fudge recipe that doesn't require a temperature gauge for success! You could add some peanuts to the mix and raise it up a notch, too!

Peanut Butter Fudge

1 cup confectioners' sugar
1 cup light brown sugar, packed
1 ½ cups granulated sugar
6 tablespoons butter
3/4 cup evaporated milk
1 teaspoon vanilla
1/2 teaspoon orange extract*
1 cup peanut butter
1 cup marshmallow creme

Sift the confectioners' sugar into a large bowl; set aside. Grease a 9-inch square pan; line with plastic wrap.

Combine brown and granulated sugars in a medium saucepan with the butter and milk. Heat over medium heat, stirring, until blended and butter is melted. Bring to a full boil; continue boiling, stirring occasionally, for 5 minutes. Quickly stir in the vanilla, orange extract, peanut butter, and marshmallow creme; pour over the confectioners' sugar and stir to mix well. Spoon into the prepared pan.

Cover with plastic wrap, pat down to level out and chill until firm. Cut into squares when firm. If the fudge is difficult to cut, let it stand at room temperature for 15 to 20 minutes before cutting.

*I think a touch of orange really brings out the flavor of peanut butter. You can skip it if it isn't to your liking.

Candy Bar Fudge

Just found this recipe by Rachel Ray. I like a great many of her recipes because she makes good food easy to do. This one is great as it leaves you open to all sorts of substitutions in order to make each batch of this easy fudge really your own recipe!

Candy Bar Fudge (http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/fast-recipes/candy-bar-fudge)

Ingredients

1 ½ cups crushed candy bar (like Butterfinger)
2 ½ cups semisweet chocolate chips
1 can (14 oz.) condensed milk
½ cup peanuts

Directions:

Line 8-inch square pan with parchment, leaving overhang; sprinkle with 1/2 cup candy. Melt chips in condensed milk over low heat. Add nuts and candy. Pour into pan; chill. Cut into squares.

Ideas . . .

I’m just imagining different ways to make this recipe with using peanut butter chips, white chocolate chips, dried fruit, various types of nuts, etc.

Best Fudge Recipe I've Found to Date . . .

Crazy Mamie’s Fudge

Forever grateful to have found it on the Internet!
1/4 cup Butter (½ stick, chilled)
4 3/4 cup Sugar
12 oz Evaporated Milk (one large can)
12 oz Semi-Sweet Chocolate Chips (one bag)
11.5 oz Milk Chocolate Chips (one bag)
13-14 oz Marshmallow Creme or Marshmallow Fluff (two 7 oz. jars - may substitute 4 cups of mini-marshmallows
2 cups chopped nuts, your choice
1 tsp Vanilla Extract
1 tsp Imitation Butter Flavor

Line a 13" x 9" pan with aluminum foil, butter the insides, and set aside. Place chips, vanilla & butter flavor, about half the marshmallow creme, and nuts into a LARGE saucepan or Pyrex glass dish and set aside.

Use Medium heat to bring the milk and sugar to a rolling boil while stirring constantly with a wooden spoon or single stem hand mixer. Add half the marshmallow creme (or 2 cups of mini-marshmallows) - fold in - the boil will stop. Bring back to a rolling boil and continue to boil for [8] full minutes by the clock (start timing once the marshmallows have melted and the boil has resumed). The mixture will expand and start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little and continue stirring.

Remove from heat, mix in the butter, and pour hot mixture over chips, vanilla, and nuts without scraping the sides of the hot saucepan. Mix thoroughly and pour into prepared pan. Cool 2-3 hours at room temperature. Remove from pan, remove foil, cut into squares. Store in an airtight container with wax paper dividers for up to 2 weeks. Makes about 4 pounds of fudge.

THE STUFF GROWS: After adding the marshmallow creme to the hot milk/sugar solution, the volume will expand to almost twice the original volume. So use a sufficiently large sauce pan (4 quart or better). As the boil continues, the volume will begin to contract. Stirring is important to help distribute the heat throughout the mixture and prevent scorching. Remember, this recipe calls for two [2] sauce pans... one to boil and one to mix.

SPLIT THE MARSHMALLOW: Add half the marshmallow creme to the hot mixture (one of the two 7 oz. jars). Splitting the amount helps keep the texture creamy. Add the second 7 oz. at the end of the boil. [However, if you want to add all the marshmallow creme to the hot mixture it will still work fine.]

Pumpkin Fudge?

One of my daughters likes most anything to do with pumpkin. She even asked for pumpkin pie for one birthday 'cake' when she was little. I ran across this recipe and figure I should try it out for her. It looks interesting and, possibly, tasty but know in my heart it will never replace a chunk of chocolate walnut fudge.

Pumpkin Fudge

Ingredients:
2 cups sugar
½ cup pureed cooked pumpkin
½ cup evaporated milk
¼ teaspoon pumpkin pie spice
¼ cup butter
½ teaspoon vanilla
1 cup chopped nuts
¼ teaspoon cornstarch

Directions:
1. Combine sugar, pumpkin, milk, and spice in a medium saucepan. Bring to a boil over high, then reduce to a gentle simmer. Cook until it forms a soft ball when dropped in cold water, or until reaches 236°F. Remove from heat

2. Add the nuts, butter, and vanilla; beat until mixture is creamy.

3. Pour into a buttered plate and allow to cool. Cut into small chunks and serve.