Recipes for Peanut Butter Fudge - Home Made Candy
What's Better than a Recipe for Peanut Butter Fudge?
This page contains three yummy recipes for peanut butter fudge. You will find an easy microwave recipe and two stove top recipes, two with chocolate. You will also find links to other fudge recipes on the web.
You've got peanut butter in the cupboard. Usually, you've got chocolate. How could you go wrong with a yummy peanut butter fudge? The kids love this sweet treat and shhhh! Don't tell anybody -- but the adults love it too!
If someone in your family has a sweet tooth (maybe you?), this candy is economical and easy to make. Even better, since it contains peanut butter, its better for us than some other types of sweets.
This page contains three great recipes for peanut butter fudge, including one made in the microwave. There are links to other recipes for fudge, videos showing fudge being made, a poll and even a debate section. Join the argument and tell us whether sugary treats like this should be eliminated from the home, or whether it should be available as desired.
What's up with Peanut Butter Fudge?
Do you make peanut butter fudge?
Peanut Butter Fudge Links - more recipes and helpers
- More Peanut Butter Fudge Recipes
Peanut butter fudge recipes containing chocolate.
Fudge and Other Candy: Are you Pro or Con?
Delicious though fudge is, especially fudge containing peanut butter and chocolate, its hideously high in calories and fats. In other words, its not an especially healthy food choice. We hear so much these days about childhood obesity, diabetes, heart disease and other conditions that are all linked to unhealthy eating patterns.
So what about fudge and other candy? Do you think its okay to serve to your family? Or should they be given healthier choices like fruits and smoothies?
Is it okay to serve fudge and candy to your family? What are your reasons for your choice?
Recipe #1: Microwave Peanut Butter Fudge
This recipe is fast and easy to make when you use the microwave.
- 3/4 cup smooth or crunchy peanut butter
- 6 oz semisweet chocolate chips
- 2 cups miniature marshmallows
- 1/4 cup heavy cream or milk
- 1 tsp vanilla extract
In a microwavable glass bowl, combine all ingredients. Put in microwave and heat until marshmallows melt. The mixture should be smooth once you stir it. The time will vary, depending on your microwave. Try on high for 1 and a half minutes and cook longer if needed.
Line a square baking pan with foil. Pour your hot fudge into the pan. Cool for half an hour than put in the fridge for storage.
Recipe #2: Crunchy Peanut Butter Fudge
- 2 lb sugar, powdered
- 1/4 lb butter
- 1 can evaporated milk
- 1 jar of marshmallow cream
- 1 jar of crunchy peanut butter. (If you want to make this recipe more buttery and less sweet, add an extra jar of peanut butter).
Using a large and heavy pot,combine your sugar, butter and milk. Bring it to the boiling point while stirring. Take care not to burn this fudge.
Cook this until the mixture makes a firm ball when you test it in cold water. This takes about fifteen minutes.
Remove from heat and add the marshmallow cream and the peanut butter. Mix thoroughly.
Butter a nine inch by twelve inch pan and turn the fudge into this pan. Allow it to partially set, then cut into serving size pieces. Allow it to set completely.
For an added twist, try crushing some butterscotch candies with the rolling pin. Added the crushed pieces to the top of the fudge before it cools.
Recipe #3: Chocolate Chip Peanut Butter Fudge
- 2 cups granulated sugar
- 2/3 cup milk
- 2 tbsp light corn syrup
- 1 tbsp butter
- 1 tsp vanilla
- 1/2 cup peanut butter
- 1 cup milk chocolate chips
Using a heavy saucepan, bring the sugar, milk and corn syrup to a boil, stirring all the while. Continue boiling but do not stir until mixture reaches the soft-ball stage,or reaches 234 degrees Fahrenheit on a candy thermometer.
Remove from heat. Add the butter without stirring. Cool to lukewarm, which is 100 degrees Fahrenheit on your candy thermometer. Add the vanilla and the peanut butter. Beat the mixture until it thickens. It loses its gloss at this point. This does not take long,so watch carefully.
Then moving rapidly, add the chocolate chips. Pour it into a buttered eight by eight inch pan.
Mark into squares, cool, then cut
© 2007 June Campbell