How To make Peanut Chocolate Fluff Fudge
PEANUT BUTTER FUDGE:
2 c Sugar
1 c Milk
1/2 ts Salt
1 c Whipped marshmallow creme
1/2 c Peanut butter
CHOCOLATE FUDGE:
2 c Sugar
1 c Unsweetened cocoa
1/4 ts Salt
1 c Milk
3 tb Butter or margarine
1 c Whipped marshmallow creme
1 ts Vanilla extract
Servings: about 3 pounds DIRECTIONS: Peanut Butter Fudge: Grease 10 by 7 inch baking pan; set aside. (If making only one kind of fudge, use 8 by 8 inch baking pan.) Into 6 quart heavy saucepan, measure sugar, milk and salt. Over medium heat,heat to boiling, stirring constantly. With candy thermometer in place, cook, without stirring, until temperature reaches 235-F or soft ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Remove saucepan from heat. Without stirring, allow mixture to cool to 110-F or lukewarm, about 45 minutes (bottom of pan will feel comfortably warm). Stir in marshmallow creme and peanut butter. With wooden spoon, beat mixture until it holds its shape and loses some of its gloss, about 5 to 7 minutes. Turn fudge into prepared pan. Allow fudge to set, about 30 minutes. Meanwhile, prepare Chocolate Fudge. Pour chocolate layer over peanut butter layer; allow to set completely. Chocolate Fudge: Into 6 quart heavy saucepan measure sugar, cocoa and salt. Over medium heat,gradually add milk and butter or margarine. Stirring constantly, heat to boiling. With candy thermometer in place, cook, without stirring, until temperature reaches 235-F or soft ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Remove saucepan from heat. Without stirring, allow mixture to cool to 110-F or lukewarm, about 45 minutes (bottom of pan will feel comfortably warm). Stir in marshmallow creme and vanilla. With wooden spoon, beat mixture until it holds its shape and loses some of its gloss, about 5 to 7 minutes. Turn into prepared pan. Source: Mom's old magazine clippings- 1940's to 1970's Green Bay Press Gazette (newspaper), December 13, 1978
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Favorite Fudge Recipe - How to make marshmallow fudge
This is the smoothest, creamiest fudge I've ever enjoyed in my life! It's so good that we make it for ourselves: don/t need a holiday, a guest or a reason. When chocolate cravings hit, this is the recipe that cures the need! It's easy to make, has a beautiful glossy shine to it, and a hit at every party, holiday or not!
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How To Make the EASIEST 2 Ingredient FUDGE Recipe for the HOLIDAYS
How To Make the EASIEST 2 Ingredient FUDGE Recipe for the HOLIDAYS. Check out what 2 ingredients make this fudge. You won't believe how scrumptious this fudge tastes.
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Alton Brown's Easy Peanut Butter Fudge
Few holiday treats say I care quite like fudge, which is delicious, tedious, and time consuming. Since it only has 4 ingredients and takes about 10 minutes to make, this fudge says I forgot to get you anything, so I made this at the last minute. Luckily, it's so delicious, no one will really care.
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Hershey's rich Old Fashioned fudge// Like grandma made!
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fudge recipe
3 cups sugar
2/3 cups Hershey cocoa
1/8 t. Salt
1 1/2 cups evaporated milk
1/4 cup butter
1 t. vanilla
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Easy 5-Ingredient Chocolate Fudge
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Marshmallow Peanut Butter Fudge
This airy, creamy, sweet fudge has a nice balance of marshmallow and peanut butter. This is such an easy recipe. You can make a batch of this delicious fudge in fifteen minutes.
INGREDIENTS:
2 C sugar
2/3 C milk
7 oz. marshmallow cream
1 C peanut butter
1 tsp. vanilla
Pinch of salt
DIRECTIONS:
Place the sugar and milk and a heavy sauce pan and bring to a boil; stirring frequently. Bring to soft stage on the candy thermometer (234°F to 238°F). Turn off the heat and quickly stir in the marshmallow cream, peanut butter, and vanilla. Mix well and pour into a greased 9 x 9 pan. Cool. Cut in squares. Makes about 2 pounds of fudge. Store in an airtight container or a 10.
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