Auntiraspeanutbutterfudge Recipes

EASY PEANUT BUTTER FUDGE BARS

Steps:

• Melt butter in a sauce pan over medium low heat.
• Add the brown sugar and mix to incorporate.
• Add the milk and vanilla and mix to combine. Bring the mixture to a simmer stirring constantly until the sugar is dissolved.
• Remove from heat and add the peanut butter. Stir until the peanut butter is melted into the mixture.
• Add confectioners sugar to a mixing bowl and pour the wet mixture over it.
• Use a hand mixer, starting on low speed, to mix everything together. Increase speed until well incorporated. The mixture will become very thick.
• Add the easy peanut butter fudge bar mixture to an 8 x 8 pan. I used a disposable foil pan but you could line a regular pan with parchment paper.
• Cover and refrigerate for two hours to allow the fudge bars to set up.
• Remove from the refrigerator. You can easily remove the entire set up fudge from the pan at this point. After removing, cut into squares.
• Bag each bar into a holiday plastic gift bag and close with a twist tie. Finish with ribbon.

PEANUT BUTTER FANTASY FUDGE

Steps:

• Combine 1 1/2 cups sugar, 6 tablespoons margarine, and 1/3 cup evaporated milk in a heavy 1 1/2-quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling over medium heat, stirring constantly to prevent scorching, for 4 minutes.
• Remove from heat; stir in chocolate pieces until melted. Add 1/2 jar of marshmallow creme and 1/2 teaspoon vanilla extract; beat until well blended. Pour into a greased 9x13-inch baking pan.
• Repeat process with remaining ingredients, substituting peanut butter for chocolate pieces. Spread over chocolate layer.
• Let cool at room temperature until set; cut into squares.

HEALTHY PEANUT BUTTER FUDGE (4 INGREDIENTS!)

Steps:

• Line a standard 9x5-inch loaf pan with parchment paper (as original recipe is written // adjust size/number of pans if altering batch size). Set aside.
• To a food processor, add desiccated coconut and blend on high until a creamy butter is formed - about 4 minutes. Scrape down sides as needed.
• Then add peanut butter and melted coconut oil and mix once more. Then add maple syrup 1 Tbsp (15 ml) at a time until desired sweetness is reached. If you add too much maple syrup, the mixture can seize up and get thick. If that happens, thin with a bit more melted coconut oil.
• Optional: Add sea salt and vanilla and mix once more. Taste and adjust flavors as needed, adding more salt or vanilla for overall flavor or maple syrup or stevia for sweetness.
• Transfer mixture to lined loaf pan and spread into an even layer. You can add crushed peanuts or coconut flakes on top, but I chose not to.
• Freeze until firm - about 15 minutes. Then use a hot knife to slice into even squares - about 21 (amount as original recipe is written // adjust if altering batch size). Enjoy immediately and store leftovers in the refrigerator up to 10 days or in the freezer up to 1 month. If frozen, let soften at room temperature for 5-10 minutes for best texture/flavor.

PEANUT BUTTER FUDGE

Steps:

• Put the condensed milk and chocolate into a large bowl.
• Microwave for 30 seconds at a time, stirring very well between each blast. This should only take 3 or 4 sessions of 30 seconds if you stir very well in between.
• Remove from the microwave and stir in the peanut butter. Beat until totally combined.
• Pour into a small dish lined with baking paper. Flatten down and sprinkle the peanuts on top, pressing in slightly.
• Refridgerate over night and the following day, cut into small pieces.