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Holiday Special Peanut Butter Fudge Recipe Video
In this video, Betty demonstrates how to make her Extra Special Peanut Butter Fudge recipe. It makes a huge amount of fudge, it is delicious, and it doesn't require beating! It's a "no-fail" recipe, if prepared according to these directions!
|Sugar||4 Cup (64 tbs)|
|Evaporated milk||12 Ounce (1 Can - 1.5 Cups)|
|Marshmallow creme||10 Ounce (10 Ounce Out Of A 13 Ounce Jar)|
|Creamy peanut butter||28 Ounce|
|Canola oil spray||1|
In a heavy saucepan, combine 4 cups sugar, a dash of salt, and a 12 oz. can of evaporated milk. Place over medium heat, and bring to a boil. When rapidly boiling, turn the heat to low and cook for 7 minutes, stirring constantly. Remove from heat and stir in 28 oz. creamy peanut butter and 10 oz. marshmallow creme. Stir until all of the peanut butter and marshmallow creme have been incorporated into the cooked sugar-evaporated milk mixture. Immediately pour into a buttered 9-inch by 13-inch Pyrex dish. Let the fudge cool, and then cut it into cubes. (You may refrigerate the dish to speed things up.) The results are fantastic! This fudge always gets rave reviews anywhere I take it!!!
Editors ReviewFudge makes for a great treat and even greater gift. Whatever be your reason, trying Betty's version of the classic peanut butter fudge will make for a joy to make, eat and share. Plus, it's special and doesn't require long hours of beating. Tune into the recipe video to learn how to make this no-fail fudge recipe.
Pamela Wilsøn says :
Okay, I lied...I just couldn't wait :) I used Skippy and made two full heart shaped foil pans of this amazing fudge out of this one recipe for Valentine's Day...one for my boyfriend, who is a peanut butter fanatic and made me promise to make peanut butter fudge for him 2 months ago at Christmas, and the other for my daughter, who is not that into peanut butter, but when she tried this fresh off the spatula...she flipped her wig! The only thing I decided I'd do a little different is that I added one teaspoon of vanilla extract at the 7 minute low heat stage, and I have shaved some semi-sweet Baker's chocolate from the bar to sprinkle on the top once the fudge is cooled, just so the shavings keep their form & don't melt. My boyfriend is gonna lovvvve me tomorrow! Haha :) Thank you Betty. Happy Valentine's Day!
Posted on: 14 February 2011 - 6:42am
Pamela Wilsøn says :
Just wondering if the kind of peanut butter you use for this recipe is the unsweetened creamy peanut butter, or is it the kind like "Jif" "Peter Pan" "Skippy" etc. with the oil, sugar and corn syrup pre-mixed in to it. Also, have you ever mixed anything like the mini chocolate chips in to it? I think I might try making a pot and doing the first half plain peanut in one small pan, and the second half with chips in another pan! Will wait for your answer on which type of PB to use...thanks! :)
Posted on: 12 February 2011 - 7:27am