• United States
19 Feb 07
I just received this recipe in a recipe exchange that I belong to. It sound nice and easy and comes with great reviews. No bake peanut butter fudge 2 stick of butter 1 cup peanut butter soften in microwave and mix up. 4 cups powder sugar add p.s. to p.b. and butter mixture mix well. Pour in fudge dish and refrig tell set.
19 Feb 07
try this site,they have lots of goodrecipes here.www.allrecipes.com.:) here's my version of fudge brownies: 1/2 cup caster sugar 1 cup butter 4 squares (1 ounce)chocolate 4 eggs 1 cup all purpose flour 1 tsp. vanilla 1/2 tsp. salt 2cups chopped walnuts 1.preheat 350 f.,grease 9 x 3 inch pan 2. melt butter. and chocolate,remove from heat. 3. stir in sugar,beatin eggs, 1 ata time. 4. add vanilla.in another bowl,combine flour and salt. 5. tir in chocolate mix.fold in nuts. bake 30-35 minutes *you can try it 2 eggs only,or you can add 1cup chocolate itsup to you.
• United States
19 Feb 07
A variation on chocolate peanut butter fudge. 1 14 ounce can sweetened condensed milk. 1 21 ounce package semi sweet chocolate chips 1/3 cup peanut butter 1 tbsp. light corn syrup 1 tsp. vanilla Combine milk, chips, peanut butter, and corn syrup in a pan over medium heat until chips are melted. Remove from heat and stir in vanilla. Pour into a well greased 8 x 8 pan and chill until firm. These come out a little softer so refrigerate after cutting.
19 Feb 07
try this: Peanut Choc-Scotch Fudge INGREDIENTS * 3/4 cup butter * 3 cups white sugar * 3/4 cup milk * 3/4 cup peanut butter * 1 cup semisweet chocolate chips * 1 cup butterscotch chips * 1 teaspoon vanilla extract * 1 (7 ounce) jar marshmallow creme DIRECTIONS 1. Lightly grease a 9x13 inch dish. 2. In a 2-quart saucepan over medium heat, combine butter, sugar and milk. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in peanut butter, chocolate chips and butterscotch chips until melted. Stir in vanilla. Fold in marshmallow creme. Pour into prepared pan. Chill in refrigerator until firm. =================================================================== Homemade Yummy Fudge INGREDIENTS * 6 ounces cream cheese, softened * 1/8 teaspoon salt * 1/2 teaspoon vanilla extract * 4 cups confectioners' sugar, sifted * 4 (1 ounce) squares unsweetened chocolate, melted and cooled * 1 cup chopped walnuts DIRECTIONS 1. Line an 8x8 inch dish with foil. 2. In a medium bowl, beat cream cheese until smooth. Beat in salt and vanilla. Beat in confectioners' sugar, a little at a time, until smooth. Stir in melted chocolate. Fold in walnuts. Spread into prepared pan. Chill 1 hour, until firm. Cut into one inch squares. ================================================================== Easy Vegan Peanut Butter Fudge INGREDIENTS * 3/4 cup vegan margarine * 1 cup peanut butter * 3 2/3 cups confectioners' sugar DIRECTIONS 1. Lightly grease a 9x9 inch baking dish. 2. In a saucepan over low heat, melt margarine. Remove from heat and stir in peanut butter until smooth. Stir in confectioners' sugar, a little at a time, until well blended. Pat into prepared pan and chill until firm. Cut into squares. ================================================================ Elisa's Famous Fudge INGREDIENTS * 1 1/2 cups white sugar * 2/3 cup evaporated milk * 2 tablespoons butter * 1/4 teaspoon salt * 1 (7 ounce) jar marshmallow creme * 3/4 cup semisweet chocolate chips * 3/4 cup butterscotch chips * 1/2 cup chopped pecans * 1 teaspoon vanilla extract DIRECTIONS 1. Line an 8-inch square dish with foil. 2. In a heavy saucepan over medium heat, combine sugar, evaporated milk, butter and salt. Bring to a boil and let roll 5 minutes. Remove from heat and stir in marshmallow creme, chocolate chips, butterscotch chips, pecans and vanilla. Continue stirring until marshmallow creme is melted and all ingredients are thoroughly combined. Pour into prepared dish. 3. Refrigerate for 2 hours, until firm. Lift from dish, remove foil, and cut into pieces. ================================================================== Chocolate Walnut Fudge INGREDIENTS * 1/2 cup butter * 1 cup semisweet chocolate chips * 1 teaspoon vanilla extract * 2 cups white sugar * 1 (5 ounce) can evaporated milk * 10 large marshmallows * 1 cup chopped walnuts DIRECTIONS 1. Butter an 8x8 inch dish. 2. Place butter, chocolate chips and vanilla in a mixing bowl. Set aside. 3. In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat. 4. Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm. ================================================================ Candy Cane Fudge INGREDIENTS * 2 (10 ounce) packages vanilla baking chips * 1 (14 ounce) can sweetened condensed milk * 1/2 teaspoon peppermint extract * 1 1/2 cups crushed candy canes * 1 dash red or green food coloring DIRECTIONS 1. Line an 8 inch square baking pan with aluminum foil, and grease the foil. 2. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes. 3. Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares. happy cooking!!!!!!!!!