Creamy fudge with hazelnuts that is delicious and easy to make.
Peanut Brittle is a traditional favorite. It’s not difficult to make, but make sure to use a large-size saucepan because it will boil up.
Every December I made a wide variety of fudge. Here is a super quick and easy fudge recipe that is a twist on the basic chocolate variety.
Chocolate, marshmallows, nuts, and coconut combine to make this the richest and best ever, rocky road treat.
Super Duper Peanut Butter Fudge
I have always been a big peanut butter fan so I created Super Duper Peanut Butter Fudge. This fudge is creamy and absolutely delicious. If you have someone in your life that is big on peanut butter then you may want to whip up this fudge for a holiday treat.
1 1/2 Cups Sugar
2/3 Cup Evaporated Milk
1/2 Cup Creamy Peanut Butter
10 Ounces Marshmallows
1 Cup Peanut Butter Chips (Found In Grocery Baking Isle)
1/2 Teaspoon Vanilla Extract
Line an 8x8x2 inch-baking pan with parchment paper, extending the paper over the edges of the pan. Set aside. In a medium-size heavy saucepan combine sugar, evaporated milk and peanut butter. Cook and stir over a medium-high heat for 10 minutes until mixture boils. Remove saucepan from heat. Add marshmallows, peanut butter pieces, and vanilla extract. Stir until marshmallows and peanut butter pieces melt and mixture is combined. Pour fudge evenly in prepared pan. Cover, chill for at least 3 hours until nice and firm. When fudge is firm, use parchment paper to lift out of pan. Cut fudge and store in a tightly covered container in fridge. Makes about 2 pounds.
The blizzard is on its way and time to make fudge. If you love peanut butter then you will LOVE my Peanut Butter Fudge. Make lots of extra and give this fudge away for Valentine’s Day. Stay safe and warm this weekend.
1 Pound Confectioners’ Sugar
1/2 Cup Milk
13 Ounces Peanut Butter
7 Ounces Marshmallow Cream
In a large saucepan add the milk and sugar. Bring to a boil and let boil for 4 minutes. Remove from the heat and add the peanut butter and marshmallow cream. Pour into a greased 8×8 inch pan. Place in the fridge for at least 4 hours. Slice into fudge size pieces. Makes 16 to 20 pieces.
Here is a delicious alternative to chocolate fudge!
1 Cup Butter
2 Cups Brown Sugar
5 Ounces Evaporated Milk
1 Teaspoon Rum
1 Teaspoon Vanilla Extract
2 Cups Powdered Sugar
Line an 8 inch square pan with parchment paper. In a large pot combine the butter, brown sugar and evaporated milk. Turn the heat to medium and bring to a full boil. Make sure to stir constantly. Cook for 10 minutes. Continue to stir constantly. Remove from the heat. Stir in the vanilla and rum. Add the powdered sugar and with a hand mixer beat on medium for 3 minutes. Pour into the pan and place in the fridge for 3 hours or more. When you are ready to serve remove from the fridge and lift the fudge out of the pan by using the parchment paper sides. Cut into 1 inch squares. Store in an airtight container. Makes 60 pieces.
Irish Cream Truffles
These Irish Cream Truffles are easy to make and worth every bite. They make a nice homemade gift or keep them for yourself.
1 Cup Whipping Cream
1 Pound High Quality Real Bittersweet Chocolate Broken Into 1 Inch Pieces
4 Ounces High Quality Real Milk Chocolate Broken Into 1 Inch Pieces
2 Teaspoons Vanilla Extract
1/8 Teaspoon Salt
¼ Cups Butter
3 Tablespoons Irish Cream Liqueur
2/3 Cup Unsweetened Cocoa
In a 2 quart saucepan place the whipping cream, bittersweet chocolate and milk chocolate. Cook over a low heat for 4 minutes. Stir occasionally. Stir in the vanilla and salt. Remove from the heat and stir in the butter and Irish Cream Liqueur. When the butter has melted pour the truffle mixture into a medium size bowl. Cover and refrigerate for 4 hours. You want the mixture to be firm. Remove from the fridge and set on the counter for a few minutes. In a medium size shallow bowl sift the cocoa. With a tablespoon scoop out rounded tablespoonfuls of the chocolate mixture. Drop each one into the cocoa and roll to coat. Shape into balls and roll in the cocoa again. Gently place onto a tray and refrigerate them for 45 minutes until firm. Store refrigerated. Makes 36 truffles.