MICROWAVE PEANUT BUTTER FUDGE

I got this recipe from a cousin.

1 lb box Confectioners' sugar
2 T butter
1/3 C milk
1 C peanut butter

Place sugar, butter and milk in a large mixing bowl. Cook in the microwave 2 minutes on high. Take out, beat ingredients with hand mixer until combined. Microwave 30 seconds more, then add peanut butter and mix by hand or mixer until combined. Spread in foil lined 8x8 pan. Let cool then cut and ENJOY! Everyone will LOVE this!!!!!!!

The following picture is for reference, not an indorsement of a particular peanut butter brand.

 

DOUBLE DECKER MARBLED MELTAWAY FUDGE FROM HERSHEY'S

 

QUICK AND EASY CHOCOLATE-PECAN FUDGE

2 cups granulated sugar

2/3 cup evaporated skim milk
12 large marshmallows
1/2 cup butter
dash of salt
1 cup chopped pecans
1 tsp vanilla extract
1 cup chocolate chips

In a heavy saucepan, over medium heat, cook the milk, sugar, marshmallows, butter, and salt while stirring constantly.  Bring mixture to a boil and boil for 5 minutes, continuing to stir constantly; remove from the heat.

Stir the pecans, nuts, and chocolate chips into the hot mixture, stirring until the chips are completely melted.  Spread the fudge into an 8-inch square pan or dish that has been lightly buttered.  Allow to cool completely before cutting to serve.

file photo for reference

PEANUT BUTTER BUTTERSCOTCH FUDGE

1 pkg (6-oz) butterscotch chips
1 cup peanut butter
1 regular can sweetened condensed milk (ie Eagle Brand)
1 cup chopped salted peanuts

In the top of a double boiler over hot, but not boiling water, melt the butterscotch chips. Add the peanut butter; stir well to mix and melt the peanut butter. Add the sweetened condensed milk; mix well. Pour into a buttered pan and allow to cool. Cut into small squares once the candy has cooled.

 

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BUTTERMILK FUDGE

3 cups sugar

1 1/2 cups fresh buttermilk
1 tsp baking soda
1/2 cup butter
1/2 cup chopped pecans

Mix soda into the buttermilk and let stand for 3 minutes. Cook all ingredients, except pecans, together to the soft ball stage. Cool slightly, add nuts and beat until creamy. Spread into a dish or pan that has been sprayed with nonstick spray. Allow to cool and cut into squares.

File Photo

NESTLE'S MAGIC MINT CHOCOLATE BARK

 

1 2/3 cups (10-oz. pkg.) Nestles' Dark Chocolate And Mint Morsels

1/3 cup coarsely chopped oven roasted or toasted almonds

PREHEAT oven to 325° F. Line small baking sheet with foil or parchment paper.

POUR morsels onto prepared baking sheet. Arrange morsels so they are touching each other in a single layer (roughly an 11 x 9-inch rectangle).

BAKE for 1 to 3 minutes or until morsels are shiny. Morsels will retain their shape. Remove from oven to wire rack. With tip of butter knife or wooden pick, immediately swirl morsels to create a swirled pattern.

SPRINKLE with nuts. Hold baking sheet 3 inches above counter and drop to settle nuts into melted morsels. Refrigerate for 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.

VARIATION: Substitute broken pretzel pieces or another nut of choice for the almonds.

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MICROWAVE LAYERED CHOCOLATE PEANUT BUTTER FUDGE

You can make this fudge in 10 minutes. However, it will need to chill for a couple of hours.

1 cup peanut butter bits
1 can (14 oz) sweetened condensed milk, divided
1/2 stick butter (4 tbsps)
1 cup semisweet chocolate bits
1/4 - 1/2 cup chopped peanuts

Lightly butter or spray an 8-inch square pan. In a small microwave-safe bowl, place the peanut butter bits, half the sweetened condensed milk, and 2 tablespoons of the butter. Cover with plastic wrap. In another small micro-wave safe bowl, place chocolate bits, remaining sweetened condensed milk, and 2 tablespoons butter.

Microwave the peanut butter bit mixture on high for 3 minutes. Remove from microwave and stir until creamy smooth. Pour into the prepared square pan and spread evenly. Microwave the chocolate mixture on high for 3 minutes. Remove from the microwave, stir until creamy and pour over the peanut butter mixture in the pan, spreading evenly. Sprinkle the chopped peanuts over the top and press in lightly. Chill at least 2 hours to firm. Cut into 16 squares.

Option: If you prefer, stir peanuts into the chocolate before spreading over the peanut butter layer.

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TEN MINUTE FUDGE

This fudge is quick and easy to make. However, please note it needs to be refrigerated 2 hours before cutting. 

3 cups (18 oz) semi-sweet chocolate chips (or milk chocolate, if you prefer)

1 can (14 oz) Sweetened Condensed Milk
Dash of salt, optional

1/2 to 1 cup chopped nuts, optional
1 1/2 tsp vanilla extract

In a heavy saucepan, over low heat, melt the chocolate chips with the milk and salt. Remove from the heat and stir in the nuts, if desired. Stir in the vanilla. Spread evenly into a waxed paper lined square pan. Chill two hours or until firm. Turn out onto a cutting board, remove the waxed papper and cut into squares. Store covered in the refrigerator.

Note: File Photo

Variation: You can make Chocolate Peanut Butter Chip Fudge by replacing the nuts with 3/4 cup peanut butter chips.

MACADAMIA ORANGE-FLAVORED FUDGE

 

3 cups granulated sugar

3/4 cup butter
2/3 cup evaporated milk
1 pkg (12-oz) Nestle Toll House semi-sweet chocoate morsels
1 jar (7-oz) marshmallow cream
1 cup macadamia nuts
2 tbsp orange flavored liqueur

In a heavy saucepan, combine sugar, butter and evaporated milk. Bring to a full rolling boil over moderate heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from the heat.

Add the chocolate morsels to the hot mixture and stir until melted and mixture is smooth. Add the marshmallow cream, nuts and liqueur; beat until well blended.

Pour into a foil-lined 9 x 13-inch pan. Chill until firm.

Yield: Approximately 2 1/2 lbs

This is a Nestle recipe and photo.

15 MINUTE DOUBLE CHOCOLATE FUDGE

 Note: This fudge takes about 15 minutes to make. But it does need to ill for a couple of hours.

1 pkg (12-oz) semisweet chocolate chips
1 pkg (11.5-oz) milk chocolate chips
1 can (14-oz) sweetened condensed milk
2 tbsp milk
2 tsp vanilla extract
1 cup chopped pecans or walnuts, optional

In a heavy saucepan, over low heat, melt the semisweet chocolate chips with 2/3 cup of the sweetened condensed milk, 1 tablespoon of the milk and 1 tablespoon of the vanilla extract. Remove from the heat and stir in half of the nuts. Spread evenly into a 9-inch foil-lined square pan.

In another heavy saucepan, over low heat, melt the milk chocolate chips with the remaining sweetened condensed milk, milk, and vanilla. Remove from the heat and stir in the remaining pecans. Spread over the fudge in the pan. Chill until firm, approximately 2 hours. Turn the fudge out onto a cutting board. Remove the foil from the fudge and cut into small squares.

To store, cover loosely and keep at room temperature.

Yield: approximately 2 1/2 lbs

File Photo

CHOCOLATE MERINGUES

3/4 cup semisweet chocolate chips

3 large egg whites, at room temperature
1/2 cup sugar
1 tsp vanilla extract

Adjust oven rack to the lower third of oven. Preheat oven to 350 degrees.
Line 2 large cookie baking sheets with parchment paper; set aside.

Microwave chocolate chips on high for 1 minute. Stir until melted.

Beat the egg whites, slowly adding the sugar until the egg white are stiff but are not dry. Stir in the melted chocolate and the vanilla extract.

Drop by teaspoonfuls onto the parchment lined baking sheets; bake 7 minutes or until the tops are dry. Allow to cool on the parchment.

Yield: 64 meringues

 Note: File Photo

QUICK AND EASY MARSHMALLOW FUDGE CANDY

 

1 pkg (12-oz) semi-sweet chocolate chips

1 cup chunky peanut butter
4 cups miniature marshmallows

In a microwave safe 2-quart bowl, microwave chocolate chips and peanut butter together on medium setting for 2 to 3 minutes or until the chocolate is melted, stirring after each minute. Fold in the marshmallows and spread the mixture in a buttered 9-inch square pan. Chill until firm. Cut into approximately 24 pieces.

 File Photo

BUTTERMILK PRALINES

 

2 cups sugar

1 tsp baking soda
1 cup buttermilk
1 1/2 sticks butter
1 tsp vanilla
1 cup chopped pecans

In a large saucepan, combine sugar, baking soda, buttermilk, and butter; cook to the soft ball stage scraping the bottom of the pan often during cooking. Mixture will be a dark brown when it is ready. Beat the mixture for a few minutes to cool and smooth. Add vanilla and pecans. Beat mixture again until it is ready to be dropped onto waxed paper and hold its shape. Keeps for several days in a covered container.

Note: File Photo

RICE KRISPIES WONDER FUDGE

1/4 cup butter

1 tsp vanilla
1 pkg (6-oz) chocolate chips
1/4 cup corn syrup
1 1/2 cups powdered sugar
2 cups crispy rice cereal

Butter an 8-inch square baking pan or dish; set aside.

In a heavy saucepan over low heat, cook the butter, chocolate chips, and corn syrup together, stirring constantly until smooth. Remove mixture from the heat and stir in the vanilla. Add the powdered sugar and cereal stirring until evenly coated. Press the mixture into the prepared pan. Refrigerate until firm. Cut into small squares.

Note: File Photo

GINGERED CHOCOLATE FUDGE

 

1 1/4 cups granulated sugar

1 can (5-oz) evaporated milk
2 tbsp butter
1/8 tsp salt
2 cups miniature marshmallows
2 tsp wasabi paste*
1 2/3 cups bittersweet chocolate chips**
1 tsp vanilla
3 tbsp minced crystalized ginger

Line a lightly greased 8-inch square pan with nonstick aluminum foil; set aside.

In a medium-size heavy-duty saucepan combine the sugar, evaporated milk, butter, and salt.  Cook the mixture over medium heat, stirring constantly, until boiling; boil 4 minutes, stirring constantly.  Remove pan from the heat.  Add the miniature marshmallows, wasabi paste - if using, chocolate chips, and vanilla.  Using a wooden spoon, beat by hand until melted and smooth.  Spread the fudge into the prepared pan.  Sprinkle the crystalized ginger over the top of the fudge and press down lightly into the fudge.  Refrigerate for 2 hours or until firm.  Cut into squares.

Yield: 1 1/2 lbs

*The Wasabi paste is optional but will lend an Asian influence to the fudge, if used.
**Best if you use 60% cacao chocolate

Note: This is a file photo

CHOCO-MALLOW FROM KAF

2 2/3 cups chopped dark chocolate or chocolate chips

• 1/2 cup heavy or whipping cream
• 2 tablespoons light corn syrup
• 1 teaspoon vanilla
• 1 teaspoon espresso powder
• 13 marshmallows, halved around the circumference; or 1 cup mini marshmallows
• 1/2 cup chopped walnuts, toasted if desired

1) Line an 8" x 8" square or 9" round pan with parchment, and grease the parchment. If you don't have parchment, use waxed paper or plastic wrap.

2) Combine the chocolate, cream, espresso powder, corn syrup, and vanilla in a microwave-safe bowl.

3) Heat the mixture in the microwave (or in a saucepan set over low heat on the stove) till the cream is hot and the chocolate has softened.

4) Remove from the heat, and stir until the chocolate has melted and everything is smooth.

5) Spread about 3/4 cup of the melted chocolate in the bottom of the pan.

6) Space the marshmallow halves atop the chocolate. Note: feel free to substitute mini marshmallows for the marshmallow halves here. Distribute the walnuts evenly in the spaces between the marshmallows.

7) Spread the remaining chocolate atop the marshmallows and walnuts, spreading to the edge of the pan so that everything is covered.

8) Refrigerate for an hour or so, to set the chocolate. Remove from the refrigerator, and loosen the candy from the edges of the pan.

9) Bring to room temperature, and leave in the pan, covered with plastic, till you're ready to cut into squares.

• For those who don't like nuts, use 18 marshmallows, halved, placing the halves right next to one another in an 8" x 8" pan. This will make a candy that's just about equal parts marshmallow and chocolate.
• This candy is stable at cool room temperature, but it's not something we'd recommend shipping to someone in a warm climate; the chocolate will melt.
• Dried cranberries are a non-traditional, but wonderful addition to this candy.

1930s OLD-TIME CHOCOLATE FUDGE

In the days before the creamy marshmallow cream fudge, cooks made delicious creamy fudge by beating and beating it to a creamy confection. Many of us still prefer our homemade fudge that way. If you are one of the die-hard old fashion fudge persons, give this recipe from the 1930s a try! NOTE: This is not a quick recipe. At one point it has to cool for around an hour.

2 cups sugar
3/4 cup milk
2-oz unsweetened chocolate, cut-up
1 tsp light-colored corn syrup
2 tbsp butter
1 tsp vanilla
1/2 cup chopped walnuts or pecans, optional
Walnut or pecan halves, optional

Line a 9x5x3-inch loaf pan with foil, extending the foil over the end of the pan. Butter the foil and set aside.

Butter the side of a heavy 2-quart saucepan and combine the sugar, milk, chocolate, and corn syrup in the pan. Cook while stirring over medium-high heat until the mixture boils. Clip a candy thermometer over the side of the pan. Reduce the heat to medium-low and continue to boil at a moderate, steady rate, stirring frequently, until the candy thermometer reaches 234 degrees or the soft ball stage.

Remove the saucepan from the heat. Add the butter and vanilla but do not stir. Cool, without stirring, until temperature lowers to 110 degrees. This will take almost an hour.

Take the thermometer out of the candy. Using a wooden spoon, beat the candy vigorously until the fudge just begins to thicken. Add the chopped nuts, if using. Continue beating for about another 10 minutes until the fudge becomes very thick and just starts to lose it's glossy look.

Immediately spread the fudge in the prepared loaf pan. Score the candy into 32 small pieces while the candy is still warm and gently press a nut half onto each piece, if desired..

When the fudge is firm, use the foil ends to lift the candy from the pan. Cut into the squares. If desired, garnish each piece with a nut half. Store in a tightly covered container.

Yield: Approximately 1 1/4 lbs.

Note: File Photo

MICROWAVE CARAMEL

1 cup butter

1 cup White Sugar
1 cup Brown Sugar
1 cup Light Karo Syrup
1 can Sweetened Condensed Milk
In a large microwave safe bowl melt the butter for 1 minute. Remove from the microwave and add the rest of the ingredients. Mix well. Place back into the microwave and cook on high for 3 minutes. Take the bowl from the microwave and stir well. Continue cooking on high for an additional 3 minutes, remove and stir. Cook for 3 more minutes ( for a total of 9 mins.) Remove from the microwave, stir and pour into a lightly buttered 9 x 13 cookie sheet. Once caramel has set, wrap in wax paper and store in an air tight container. 

**NOTE** If you want a caramel sauce, shorten the cooking time a couple of minutes...experiment with it. 

FILE PHOTO

NO-BAKE HAYSTACKS

I used to work with a lady that brought these to share with us occasionally. We all loved them.

1 cup butterscotch chips
1/2 cup peanut butter chips
1 tbsp shortening
1 1/2 cups broken crispy chow mein noodles

Melt chips and shortening together in a microwave; stir until smooth. Add the noodles and toss to coat.

Line baking sheets with waxed paper and drop candy mixture onto the waxed paper by heaping teaspoonfuls. Refrigerate until set.

Store in airtight container.

Photo from TOH

EASY PEANUT BUTTER FUDGE

A friend sent this to me over facebook.

Ingredients:
2 cups sugar
1/2 cup of milk
1 tsp. vanilla
3/4 cup Peanut Butter

Directions
Bring Sugar and Milk to a boil
Boil for 2 1/2 minutes
Remove from heat and stir in the PB and Vanilla. That's it! So simple!