anybody got a quick and easy pb fudge recipe
- Thread starter shelia
- Start date
Hi Shelia,
I'm all over a peanut butter thread ;-) Just LOVE it
Now I'm no baker but I love to experiment and add PB where necessary(which is most of the time ;-)
I'm a huge Rachel Ray fan and she made a couple 5 min fudge recipes alil bit back (easy enough right?) they weren't for PB but I did add 1 cup of peanut butter to one of ther recipes and it was YUM-O as she says ;-)
This is from Oprah's site so you can check the link below! I'll also put another PB Fudge recipe below!
Five-Minute Fudge Wreaths: Chunky Chocolate Fudge Wreath with Walnuts and Currants
Recipe courtesy of Rachael Ray
From the show Oprah and Rachael Ray
Throw a Holiday Party
Makes 2 pounds
This super-simple recipe will be a hit at your holiday party! Try all three varieties: the Chunky Chocolate Fudge Wreath with Walnuts and Currants, the White Chocolate Wreath with Pistachio and Cranberry or the Goober and Raisinette Wreath!
INGREDIENTS
12 ounce package semisweet chocolate chips
1 cup butterscotch chips
14 ounce can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
8 ounce can walnuts, plus more for topping
1/2 cup raisins or dried currants (a couple of handfuls)
candied red and green cherries to decorate top (like holly)
softened butter to grease an 8 inch round cake pan
Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.
Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.
To give the wreath as a gift-wrap in cellophane and secure with a bow or ornament.
Variations:
White Chocolate Wreath with Pistachio
and Cranberry
Substitute the chocolate chips with white chocolate chips, 1 1/2 ounce bag plus 1 cup.
Substitute 1 to 1 1/2 cups of shelled natural pistachio nuts for walnuts.
Substitute 1/2 cup dried sweetened cranberries for currants.
Goober and Raisinette Wreath
Swap butterscotch for peanut butter chips
Swap large whole peanuts for walnuts used in original recipe (such as peeled Virginia Peanuts)
Swap 1/2 cup large raisins for currants in original recipe
http://www2.oprah.com/foodhome/food/recipes/food_20051123_wreath.jhtml
PB Fudge recipe
What you need:
2 cups packed brown sugar
1 tablespoon butter
1/2 cup milk
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon vanilla extract
1 cup creamy peanut butter
What you do:
Grease an 8x8 inch square pan.
In a saucepan over medium heat, combine the brown sugar , butter and milk. cook until the mixture reaches the soft ball stage (234-240 degrees F, 112-115 degrees C).
Combine the cornstarch and water, add to the saucepan and mix well. Remove from heat and beat for 2 minutes. Stir in the vanilla and peanut butter until thoroughly blended. Spread batter evenly into the prepared pan. let cool, then cut into squares and enjoy!
I'm all over a peanut butter thread ;-) Just LOVE it
Now I'm no baker but I love to experiment and add PB where necessary(which is most of the time ;-)
I'm a huge Rachel Ray fan and she made a couple 5 min fudge recipes alil bit back (easy enough right?) they weren't for PB but I did add 1 cup of peanut butter to one of ther recipes and it was YUM-O as she says ;-)
This is from Oprah's site so you can check the link below! I'll also put another PB Fudge recipe below!
Five-Minute Fudge Wreaths: Chunky Chocolate Fudge Wreath with Walnuts and Currants
Recipe courtesy of Rachael Ray
From the show Oprah and Rachael Ray
Throw a Holiday Party
Makes 2 pounds
This super-simple recipe will be a hit at your holiday party! Try all three varieties: the Chunky Chocolate Fudge Wreath with Walnuts and Currants, the White Chocolate Wreath with Pistachio and Cranberry or the Goober and Raisinette Wreath!
INGREDIENTS
12 ounce package semisweet chocolate chips
1 cup butterscotch chips
14 ounce can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
8 ounce can walnuts, plus more for topping
1/2 cup raisins or dried currants (a couple of handfuls)
candied red and green cherries to decorate top (like holly)
softened butter to grease an 8 inch round cake pan
Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.
Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.
To give the wreath as a gift-wrap in cellophane and secure with a bow or ornament.
Variations:
White Chocolate Wreath with Pistachio
and Cranberry
Substitute the chocolate chips with white chocolate chips, 1 1/2 ounce bag plus 1 cup.
Substitute 1 to 1 1/2 cups of shelled natural pistachio nuts for walnuts.
Substitute 1/2 cup dried sweetened cranberries for currants.
Goober and Raisinette Wreath
Swap butterscotch for peanut butter chips
Swap large whole peanuts for walnuts used in original recipe (such as peeled Virginia Peanuts)
Swap 1/2 cup large raisins for currants in original recipe
http://www2.oprah.com/foodhome/food/recipes/food_20051123_wreath.jhtml
PB Fudge recipe
What you need:
2 cups packed brown sugar
1 tablespoon butter
1/2 cup milk
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon vanilla extract
1 cup creamy peanut butter
What you do:
Grease an 8x8 inch square pan.
In a saucepan over medium heat, combine the brown sugar , butter and milk. cook until the mixture reaches the soft ball stage (234-240 degrees F, 112-115 degrees C).
Combine the cornstarch and water, add to the saucepan and mix well. Remove from heat and beat for 2 minutes. Stir in the vanilla and peanut butter until thoroughly blended. Spread batter evenly into the prepared pan. let cool, then cut into squares and enjoy!
andtckrtoo
Cathlete
My 12 yo DD makes a microwavable peanut butter fudge that's as simple as can be and really tasty. It's from Alton Brown, also of the food network...
Peanut Butter Fudge
Recipe courtesy Alton Brown, 2003
Ingredients
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar
Instructions
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2
more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into
a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and
refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
We've made it with both smooth and chunky pb - both are good.
Peanut Butter Fudge
Recipe courtesy Alton Brown, 2003
Ingredients
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar
Instructions
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2
more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into
a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and
refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
We've made it with both smooth and chunky pb - both are good.