3-INGREDIENT PEANUT BUTTER FUDGE RECIPE - PILLSBURY.COM
Fudge doesn’t have to be hard! Case in point: this super easy peanut butter fudge recipe. You don’t need an oven or stove. All you need is a microwave, three ingredients and a little bit of patience while your fudge sets. It’s really that easy! Plus, the sweet and salty combo in this peanut butter fudge makes it the perfect sweet for any time of year, whether you’re prepping for the holidays or need a no-bake treat during the hottest days of summer.
Provided by Dorothy Kern
Total Time 2 hours 10 minutes
Prep Time 10 minutes
Yield 36
Number Of Ingredients 3
Steps:
- Line 8-inch square pan with foil, and spray with cooking spray.
- Place 3 cups white vanilla baking chips, 1 can (14.5 oz) sweetened condensed milk (not evaporated), and 1/2 cup peanut butter (not natural) in large microwavable bowl. Microwave uncovered on High in 1-minute increments, stirring well between each, until melted and smooth. This may take several minutes. Be careful; the bowl will get hot.
- Spread immediately in pan. Let stand at least 2 hours to set before cutting, or refrigerate to speed up setting process. For 36 squares, cut into 6 rows by 6 rows. Store in airtight container, and use within 5 days.
Nutrition Facts : Calories 130 , CarbohydrateContent 15 g, CholesterolContent 0 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 60 mg, SugarContent 15 g, TransFatContent 0 g
HOLIDAY WHITE CHOCOLATE FUDGE RECIPE: HOW TO MAKE IT
When December arrives, friends and family eagerly await my creamy white fudge. It's a little something different from the traditional chocolate. —Gioviana Buser, Riverside, California
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield about 3 pounds (117 pieces)
Number Of Ingredients 6
Steps:
- Line a 13x9-in. pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy saucepan, combine sugar, milk and remaining 3/4 cup butter; bring to a rapid boil over medium heat, stirring constantly. Boil 4 minutes, stirring constantly. Remove from heat; stir in baking chips and marshmallow creme until melted. Stir in vanilla. Immediately spread into prepared pan. Refrigerate until firm, 1-2 hours. , Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
Nutrition Facts : Calories 54 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 15mg sodium, CarbohydrateContent 8g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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