SUPER EASY PEANUT BUTTER FUDGE RECIPE - FOOD.COM
This recipe is very simple, but if you do not know how to make candy then please follow instructions precisely. I have altered the instructions after a few reviews that it was crumbly. This is not the recipes fault, it is inexperience. Proper candy making is about temperatures. 4 minutes of boiling (from the time the first small bubbles form) bring this candy up to proper fudge/softball temperature as long as you are cooking over medium heat. When in doubt, use a thermometer.
Total Time 24 minutes
Prep Time 20 minutes
Cook Time 4 minutes
Yield 48 1 inch squares, 20 serving(s)
Number Of Ingredients 5
Steps:
- Prepare a 9x11 glass dish by buttering the bottom.
- In heavy bottom sauce pan combine sugar and milk.
- Measure and set aside remaining ingredients.
- Cook over MEDIUM HEAT (temperature too high will cause it to reach temperature sooner and lead to overcooking) stirring occasionally till it comes to a boil then stir constantly.
- Let boil for 4 minutes EXACTLY, over cooking leads to crumbly fudge as it has moved past softball stage and into softcrack (measure from the first sight of littlest bubbles or use a thermometer - softball stage) I use a stop watch. Remove from heat.
- Stir in remaining ingredients till all melted and smooth.
- Pour into prepared dish and refrigerate until firm.
Nutrition Facts : Calories 321.3, FatContent 14, SaturatedFatContent 3.4, CholesterolContent 3.2, SodiumContent 129.9, CarbohydrateContent 45.7, FiberContent 1.6, SugarContent 42.4, ProteinContent 6.9
FLOURLESS PEANUT BUTTER COOKIES RECIPE | CLAIRE ROBINSON ...
Claire Robinson's cookies only use a few ingredients but the last one, sea salt, is key as it gives them their addictive salty finish. Since the cookies are flourless, they're very tender, so let them cool awhile on the pan before moving them.
Provided by Claire Robinson
Categories dessert
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 18 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
- In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
- Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.
Nutrition Facts : Calories 137 calorie, FatContent 7 grams, SaturatedFatContent 1 grams, CholesterolContent 12 milligrams, SodiumContent 164 milligrams, CarbohydrateContent 14 grams, FiberContent 1 grams, ProteinContent 3 grams, SugarContent 12 grams
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From thebestblogrecipes.com
From thebestblogrecipes.com
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From minimalistbaker.com
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From kingarthurbaking.com
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From onceuponachef.com
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From chomps.com
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From allrecipes.com
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From cookingclassy.com
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From kingarthurbaking.com
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From allrecipes.com
From allrecipes.com
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From crazyforcrust.com
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From handletheheat.com
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From bestreviews.com
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From wellplated.com
From wellplated.com
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From princesspinkygirl.com
From princesspinkygirl.com
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From shewearsmanyhats.com
From shewearsmanyhats.com
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From makeyourmeals.com
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From minimalistbaker.com
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From cookiesandcups.com
From cookiesandcups.com
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