Chocolate Peanut Butter Fudge Pinwheel - Only 3 Ingredients - No Fail Recipe - The Hillbilly Kitchen
Chocolate Peanut Butter Fudge Pinwheel - Only 3 Ingredients - No Fail Recipe - The Hillbilly Kitchen
A wonderful amazing delicious satisfying swirl of chocolate and peanut butter fudge which is incredibly easy to make.
Only $2 per Pound Just Like Gift Shop Fudge.
This fudge is incredibly easy to make and has a rich creamy indulgent flavor. It is a beautiful and delicious addition to your holiday candy trays. It is exactly like gift shop fudge which sells for $10 to $20 per pound depending on where you are shopping. It is perfect for gift giving, something quick to take to an office party, holiday get together, potluck or hostess gift. No one will have any idea it was so easy to make.
This is a kid friendly recipe. There is nothing hot enough to cause a burn and it doesn’t require a long attention span.
John 3:16 - For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
Remember to put God first! :)
Ingredients:
14 ounces Sweetened Condensed Milk
1 1/2 cups Semi-Sweet Chocolate Chips
1 1/2 cups Peanut Butter Chips
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Cookin' with my Mom: Old Fashioned Peanut Butter Pinwheels (the sugar way!)
On my first ever cooking episode, we are making Old Fashioned Peanut Butter Pinwheels! This is a recipe my mom has been wanting me to share with our book world for awhile now and I'm so happy I can finally do so! Be sure and let me know if you enjoy this and would like more!
BYeeeeeeeeeee ✌️
???? RECIPE ????
INGREDIENTS:
-2 ½ large egg whites or 2 large eggs & 1 small egg (room temperature)
-3 cups white sugar
-½ cup of white Karo syrup with vanilla (you don’t have to use the vanilla one, it’s just preference)
-½ cup of very hot water
-1 jar of peanut butter 12oz
-1 bag confectionary sugar
-¼ teaspoon of softened unsalted butter
OTHER THINGS YOU'LL NEED:
-Wax paper
-Tape
-Stand mixer with glass mixing bowl
-Heavy duty stainless steel pot
-Thermometer
TIPS:
-Don’t make this when it’s raining or snowing outside. Don’t ask me why. Just don’t lol.
-To store, use an air-tight container and we use wax paper in between the layers.
-I use a Kitchen Aide stand mixer with the glass bowl to make this candy. I have blown through twenty mixer’s making this candy. I deliberately bought the glass bowl one just for this candy. I have also made it with the metal bowl that usually comes with mixers, but it just takes longer for it to mix into the right consistency.
DIRECTIONS:
1) Beat your egg whites in a large mixing bowl till you get stiff peaks. When you can turn your bowl over and the meringue doesn’t slip, they’re ready.
2) Place wax paper on your work area by overlapping them and holding them down with tape. You'll thank me later if your candy turns to goo and doesn’t turn out, you'll just have to untape the ends and throw the whole thing in the trash.
3) Spread the softened butter onto the taped down wax paper.
4) Shake out your confectory sugar onto the wax paper generously.
5) Place the peanut butter in a bowl and heat for about 30 seconds in the microwave. Stir until smooth. You do not want it too thin, you just want it to be able to spread in a layer.
It’s go time. May the force be with you. Lol.
6) Heat white sugar, Karo syrup, and hot water on medium high heat until it starts to boil. Try not to stir too much once the sugar is dissolved, other than just brush down the sugar on the side of the kettle using your spoon.
7) If you have a candy thermometer, you'll heat until it reaches 250°F. I’ve tried to just use the thermometer but I guess I’m old fashioned and I want to see those threads waving at me before I put my sugar mixture off the stove.
8) Quickly start to slowly pour the hot syrup into the meringue on medium speed.
9) Keep your mixer going until the candy mixture loses its gloss and goes to a matte white, the beater will start going slower and the mixture will pull away from the side of the bowl. If you raise your beater and if the mixture pours down in a flow it’s not done. Keep beating.
10) Quickly spoon the now matte mixture onto the dusted wax paper then dust the top with more confectionary sugar, then use your hands to press out into a large rectangle with about ½ inch depth.
11) Spread the softened peanut butter on top. Don’t make the peanut butter too thick or it will make a mess when you roll it. Don’t be to stingy either, the peanut butter is the best part. Lol.
12) Carefully, begin rolling like you would do with cinnamon roll. If the candy mixture starts sticking to the paper just dust with more powder sugar. Continue rolling until you have a beautiful roll of candy just waiting to be cut.
13) Finally, cut and serve! Don’t eat too much. It’s pure sugar. Lol.
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Betty's Peanut Butter Log Candy
Betty demonstrates how to make Peanut Butter Log Candy. This is a great finger food, if you are looking for something sweet to serve at a party.
Peanut Butter Log Candy
1 pound confectioner's sugar
4 ounces cream cheese, at room temperature
¼ cup butter, at room temperature
1 cup creamy peanut butter
1 cup chopped pecans, optional
In a large bowl, mix 4 ounces cream cheese and ¼ cup butter. Use an electric mixer to beat in 1 pound of confectioner's sugar, adding a little at a time. Roll out on waxed paper and form into a rectangle about ¼-inch to 3/8-inch thick. Spread evenly with 1 cup peanut butter. Roll into a log and trim ends. Roll in chopped pecans, if desired. Chill thoroughly before slicing into 3/8-inch slices. Place on a nice serving plate. Keep chilled until ready to serve, and put any remaining pieces of candy in the refrigerator to store. This is a delicious treat that is pretty, and almost everyone likes it! Enjoy! --Betty
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CHRISTMAS CANDY | POTATO PINWHEELS | PEANUT BRITTLE | PEANUT BUTTER FUDGE | FUDGE | GLASS CANDY
Today I'll be sharing five easy and delicious Christmas Candy recipes with you - Potato Pinwheels, Peanut Brittle, Peanut Butter Fudge, Two-Ingredient Fudge, and Glass Candy. Almost all of these recipes use your microwave! I hope that you enjoy and that you give these recipes a try!
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In today’s video:
0:00 Intro
1:09 Potato Pinwheels
5:42 Peanut Butter Fudge
8:05 Two Ingredient Fudge
10:41 Peanut Brittle
15:09 Glass Candy
Potato Pinwheel Candy
Ingredients:
1 small Russet potato
1 pound powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup creamy peanut butter
Directions:
Peal and cube potato. Cover with water and bring to boil. Cook for 8-10 minutes or until fork tender. Drain well & mash until smooth. Fold in sugar in 1 cup increments. After first cup is incorporated, add salt and vanilla extract. Mixture will at first appear gooey, but will thicken into a moldable ball. Be careful when adding last cup of sugar to not make mixture too firm. Scoop out onto a parchment paper lined counter, dusted with powdered sugar and kneed in another 1/4-1/2 cup of sugar mixture to make pliable and form into a square approximately 10x10x1/4” with rolling pin. Cover with layer of peanut butter and carefully roll into log. Wrap in parchment. Chill in refrigerator for 2 hours or until firm, then slice into 1/4” to 3/8” pinwheel discs. Store in airtight container.
Peanut Butter Fudge
Ingredients:
2 sticks of butter, sliced in pieces
1 cup creamy peanut butter
1 pound powdered sugar
1 teaspoon vanilla extract
Directions:
Prepare 9x9 pan with butter and parchment paper. In a glass microwaveable bowl or measuring cup, add butter and peanut butter. Cover with plastic wrap, poke several holes and microwave on high for 2 minutes. Stir well, re-cover and microwave for 2 more minutes. Stir for 1 minute, then stir in powdered sugar & vanilla, stir again and fill prepared pan, folding over and smoothing top of fudge with sling flaps. Refrigerate for 2 hours and cut into 1-1/2 squares. Store in airtight container.
Inspired by Good Eats
Easy 2 Ingredient Fudge
Ingredients:
1-14 oz can Sweetened Condensed Milk
1-12 oz bag semi-sweet chocolate chips
Directions:
Mix milk with chocolate chips in heat proof bowl. Microwave on high for 30 seconds. Remove from microwave and stir well. Microwave another 30 seconds. Stir again. If mixture has combined completely, pour onto a wax paper lined 9x9 square pan. Chill 2 hours and cut into one inch cubes, storing in airtight container. (If chips have not melted completely, microwave for 15 more seconds, but do not overheat.)
Microwave Peanut Brittle
Ingredients:
1 cup raw peanuts
1/2 cup light corn syrup
1 cup granulated sugar
1 dash salt
1/2 cup butter, sliced
1 teaspoon of vanilla extract
1 1/2 teaspoons of baking soda
Directions:
Prepare 13x9 pan w/ butter. Parch raw peanuts in 350 degree oven for 8 minutes. Mix corn syrup, sugar, and salt in 8 cup microwave safe bowl. Add parched peanuts, mix well and cover with plastic wrap. Microwave on high for 4 minutes. Wash and dry spoon while mixture is cooking. Stir well. Recover with plastic. Microwave additional 4 minutes. Wash and dry spoon again while mixture is cooking. Stir in butter and vanilla. Mix well. Cover. Microwave for 2 more minutes. Wash and dry spoon once again while mixture is cooking. Add baking soda, mix quickly and pour out and spread onto prepared, greased pan. Allow to cool, break into 2” pieces and store in airtight container.
Glass Candy
Ingredients:
1 cups of granulated sugar
1/2 cup of light corn syrup
1/4 teaspoon of desired flavoring/extract
Liquid food coloring if desired
Powdered sugar if desired
Directions:
Combine sugar and corn syrup in a 4 cup microwaveable glass measure. Stir until well combined. Cover tightly with plastic wrap. Microwave on high for 3 minutes and 10 seconds. While mixture is cooking, wash and dry mixing spoon. Carefully remove from microwave and remove plastic wrap. Quickly but carefully stir the sugar mixture. Cover with plastic wrap (if there are any tears or holes in the wrap, use a new piece) and microwave for another 3 minutes and 10 seconds. Once again, wash and dry spoon while mixture is cooking. Carefully remove from microwave, remove plastic wrap, and add food coloring and flavoring. Pour syrup quickly but carefully onto a lightly oiled 10x6 pan. Let candy cool completely until hardened. Dust with powdered sugar if desired. Break into pieces and store in an airtight container.
Inspired by LorAnn Gourmet Flavoring recipe
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Edited using iMovie, Music from Epidemic Sound
Disclosure: This video is not sponsored. All thoughts and opinions are strictly my own. The description box may contain affiliate links, which means I may receive a small commission if you purchase through that link.
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Peanut Butter Pinwheels (QUICK AND EASY RECIPE)
Peanut Butter Pinwheels a fun recipe to share with friends and family!
Peanut Butter & Jam Pinwheel Cookies
Peanut Butter & Jam Pinwheel Cookies – Deliciously soft and buttery cookies that are loaded with peanut butter, and filled with a raspberry jam swirl!
FULL PRINTABLE RECIPE:
INGREDIENTS:
1/4 cup seedless raspberry jam, 80g
1 teaspoon cornflour/cornstarch
1/2 cup unsalted butter, 115g, softened
1/2 cup smooth peanut butter, 125g
3/4 cup caster/granulated sugar, 150g
1 large egg
1 teaspoon vanilla extract
2 and 3/4 cups plain/all-purpose flour, 340g
1/2 teaspoon baking powder
1/4 teaspoon salt
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