BUTTER FUDGE RECIPES

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EASY PEANUT BUTTER FUDGE RECIPE | ALTON BROWN | FOOD NETWORK



Easy Peanut Butter Fudge Recipe | Alton Brown | Food Network image

For an easy, chewy treat, make a batch of Alton Brown's Peanut Butter Fudge recipe from Good Eats on Food Network; you need only four ingredients.

Provided by Alton Brown

Categories     dessert

Total Time 2 hours 14 minutes

Prep Time 10 minutes

Cook Time 4 minutes

Yield 64 (1-inch) pieces

Number Of Ingredients 4

8 ounces unsalted butter, plus more for greasing pan
1 cup smooth peanut butter
1 teaspoon vanilla extract
1 pound powdered sugar

Steps:

  • Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

EASY PEANUT BUTTER FUDGE WITH MARSHMALLOWS | FOODTALK



Easy Peanut Butter Fudge With Marshmallows | Foodtalk image

Provided by Sara's Tiny Kitchen

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 64

Number Of Ingredients 7

1 cup of half and half
2 cups of granulated sugar
Pinch of Salt
4 tablespoons of cold, unsalted butter cut into pieces
1 cup of mini-marshmallows
1 1/3 cups of peanut butter, smooth or chunky
1 teaspoon of vanilla extract

Steps:

  • Line an 8x8 pan with foil or parchment, allowing some to hang over the edges for easy removal later
  • In a heavy bottomed saucepan, combine the half and half, sugar, salt and butter. Heat over medium, stirring until the butter has melted and the sugar has dissolved.
  • Continue heating until the mixture comes to a full rolling boil (bubbles over the top of the entire surface)
  • Continue to boil for 8-10 minutes, stirring VERY occasionally to prevent sticking/burning until a candy thermometer reads between 234F and 236F.
  • Immediately remove the pan from the heat, and stir in the marshmallows, peanut butter, and vanilla extract. Stir until smooth.
  • Pour the fudge out into the lined pan, and allow it to cool overnight or for at least 4 hours before cutting into 1 inch squares.

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