Melt In Your Mouth Chocolate Peanut Butter Fudge Recipes

Steps:

• In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
• Once chocolate is fully melted pour into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
• Chill for 10 minutes.
• Add peanut butter and spread evenly.
• Chill for 2 hours or until the fudge is firm.
• Cut into bite-sized piece.
• Enjoy!

Steps:

• With two tablespoons of softened butter (not melted), use clean bare hands to grease a 9-inch x 13-inch glass cake pan. Make sure to completely and evenly coat the pan.
• Place the following ingredients in an extra large microwavable glass mixing bowl in the order listed: powdered sugar, butter, cocoa, peanut butter and milk. Do not toss or mix. (Note: It is important to ensure there are no clumps in the powdered sugar, as you do not want unsightly white clumps throughout your smooth fudge.).
• Microwave on high for 2 1/2 minutes.
• Remove from microwave with oven mits and add vanilla.
• With a hand-held mixer, beat at medium-high speed until smooth.
• If desired, stir in walnuts.
• With a rubber spatula, turn out into previously greased cake pan and spread evenly.
• Chill for 1 hour or until solid.
• Cut into squares.
• Store refrigerated for up to two weeks (that is if it makes it that long!).
• VARIATIONS: Peanut Butter Fudge--omit cocoa powder, compensate for lack of dry ingredient with 2 tbs. extra powdered sugar and cook as directed. Chocolate Fudge--omit peanut butter, compensate for lack of moist ingredient with 2 extra tbs. butter and cook as directed.

Steps:

• Line a 13 x 9 x 2-inch pan with aluminum foil and then spray with a no-stick cooking spray.
• Combine sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil.
• Simmer 5 minutes, stirring constantly. Remove from heat.
• Add peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended.
• Spread in prepared pan. Cool. (I cool mine in the fridge after inital cool down).
• Cut into candy-sized pieces using a pizza cutter (works GREAT!). Store in covered container.

Steps:

• Bring sugar, margarine and evaporated milk to a rolling boil (240°F).
• Remove from heat and stir in peanut butter and marshmallow creme.
• Pour into a 9x13 pan and refrigerate until cooled.
• Slice, enjoy and don't eat the whole pan in one sitting!

Steps:

• If your pecans aren't toasted, you'll want to do that first - you can do that by throwing them in a skillet with a couple tbsp butter (this is in addition to the butter needed for the fudge) and sprinkling them with brown sugar - cook them over medium heat until brown. Allow them to cool on wax paper while you make the fudge.
• Please note: if you decide not to include the pecans, consider doubling the recipe - if you don't, the fudge will only be a little over 1/2" deep.
• Grease an 8x8 pan.
• In large pot, put butter, cream, sugar, salt, and ground chocolate and over medium heat stirring frequently until boiling lightly.
• Reduce heat slightly - just enough to keep a low boil - and continue boiling for 5 minutes stirring constantly.
• After 5 minutes, remove from heat and stir in vanilla then powdered sugar (a little at a time).
• Beat until smooth (if you didn't sift your sugar - it won't go completely smooth, but will still taste great).
• Add pecans and pour into 8x8 pan.
• Cool for 30 min or until set (put it in the fridge for faster setting.
• Slice and enjoy :).
• A fun modification to the recipe is to prepare it without the pecans, allow it to set until soft, then roll into one inch balls, put them in the freezer until hard (about 30 min), and then roll them in melted white, milk or dark chocolate chips. Then allow them to set (the fridge can speed that up). The white chocolate set the best. See the picture above.

Steps:

• Before beginning get everything ready. This is a time sensitive recipe.
• Grease or line with alfoil a cake pan or deep biscuit tray for the finished product to set inches.
• Clear the sink and get a hand-beater ready.
• It really starts here:.
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• Mix all ingredients in a medium saucepan and place over a low-medium heat. Stir until boiling.
• Rolling boil for 6 minutes - reduce heat to ensure it doesn't boil over, but is still at a rolling boil.
• Take off heat and place saucepan in sink (the lower height helps).
• Beat until it starts to thicken - a hand beater helps here as you can feel it thickening. This fudge goes from thickening to too far very quickly. The more beating it gets the better it is.
• Pour or scoop the almost set fudge into the tray.
• When set, cut into squares. A hot knife helps.
• Options:.
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• Push nuts into almost set fudge.
• Add a flavouring before beating.
• Cheating:.
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• If hand-beating, you can add a little water to the bottom of the sink to help the saucepan cool - the fudge thickens quicker - but isn't quite as good.
• Use an electric hand mixer to make the process painless - but watch the thickening.