School Cafeteria Fudge Recipe
Ingredients:
2 c of oats (use fine oats to cook easier)
2 c of sugar (granulated)
1/2 c of peanut butter
1/2 c of milk
1/4 c of cocoa or chocolate flavoring
1 tsp vanilla flavoring (or extract)
Instructions:
Boil the milk, cocoa, sugar and butter for six mins, stirring occasionally. Turn off the heat then mix in the peanut butter with the vanilla. Mix.
Add the oats. When all the ingredients have been blended well, pour the fudge into an 8 inch baking pan that has been pre-brushed with butter. Smoothen the surface then set aside to cool and firm up.
Cut the fudge into square shapes.
>> School Cafeteria Fudge Recipe
Cashew Caramel Fudge Recipe
Ingredients:
2 tsps and 1/2 c of butter; softened and divided
1-(5 oz) can of milk (evaporated)
2 and 1/2 c of sugar (granulated)
2-(12 oz) c of choco chips (semisweet)
1-(7 oz) jar of Marshmallow Creme
24 pcs of caramel; quartered
3/4 c of cashew nuts; cut into halves and salted
1 tsp of vanilla
Instructions:
Prepare a pan for baking and line it w/ foil and lather 2 tsps. of butter. Put in one side.
In saucepan (large and heavy) mix the granulated sugar, & what remains of the butter. Simmer and whisk under moderate heat ’til sugar melts.
Let it boil rapidly, maintain boiling for another 5 mins. whisking regularly. Take out mixture from burner and add in choco chips & Marshmallow Creme ’till it melts.
Blend caramels (quartered), cashew nuts, and extract of vanilla, blend thoroughly. Empty contents into the pan & let it cool.
Once it cools, take it out of the pan & slice into bite sizes and keep in room temp.
>> Cashew Caramel Fudge Recipe
Brown Sugar Walnut Fudge Recipe
Ingredients:
1 c of sugar (brown); packed firmly
1/2 c of butter/margarine
1 c of walnut meats; broken
1/4 c of milk
1 and 1/4-2 c of sugar (confectioners)
Instructions:
To yield 25 pcs. of this delicious fudge, liquefy butter (or margarine) and add in sugar (brown). Using a low level heat cook the mixture for 2 mins. Then, combine the milk into the mixture & let it boil.
After which, let it cool and add confectioners’ sugar; whisk until it evens out and becomes a fudge. Put in the nuts & empty the mixture into a pan lined with butter.
>> Brown Sugar Walnut Fudge Recipe
Chocolate-covered Peanut Butter Fudge Recipe
Ingredients:
2 c of sugar; granulated
1/2 c of Milnot milk ; evaporated
1/4 c of cream (for whipping)
1 tbsp of butter (unsalted)
3/4 c of peanut butter (creamy)
1 bag of choco chips (12 ounce, semisweet)
Instructions:
Bring to a simmer the first three ingredients of the recipe.
Remove it from the heat following boiling for 1 minute, then put in peanut butter, carefully combine the mixture & pour it into an 11 by 7-in. pan made of glass.
While this cools, soften the choco chips and stir the whipping cream at the same time. Lastly, pour the finished product.
>> Chocolate-covered Peanut Butter Fudge Recipe
Peanutty Tiger Butter Recipe
Ingredients:
1 c of chocolate milk flakes
2 c of vanilla milk flakes
2 c of peanut butter flakes
1/2 c of nuts; chopped
Instructions:
Prepare a jellyroll baking pan and line with aluminum foil.
Melt each of the flakes separately inside the microwave; stir until each mixture becomes smooth. Spread peanut butter on a baking pan, sprinkle with peanuts.
Spread the chocolate and vanilla alternately. Run knife through the mixture to form marble design. Chill and cut to bars.
>> Peanutty Tiger Butter Recipe
Peanut Butter Goat’s Milk Fudge Recipe
Ingredients:
1 c of sugar (light brown)
1 c of sugar (granulated)
3/4 c of goat’s milk (evaporated)
1/8 tsp of salt
1 Tbsp of corn syrup (light)
1/2 c of peanut butter (creamy)
1 Tbsp of frozen butter
1/2 tsp of vanilla
1 c of peanuts (cocktail); chopped
Instructions:
Combine sugars, milk, syrup, and salt in a saucepan. Butter an 8 inch square baking pan. Place half inch of water onto sink.
Melt the sugar above medium-low heat; stir continuously until the sugar melts. Increase the heat into medium then bring it to boil. Brush the crystals from sides of pa with wet pastry brush.
Reduce the heat slowly while maintaining its boil and its tempearature should read (234-240 degrees Fahrenheit) on sugar thermometer.
Take out from the heat then place on the sink then add vanilla and butter; do not stir. Let it cool. When it becomes lukewarm, stir thoroughly.
Fold in peanuts before the fudge has is candied. Transfer onto pan, slice then store inside a sealed container or airtight jars.
>> Peanut Butter Goat’s Milk Fudge Recipe
Peanut Butter Velveeta Fudge Recipe
Ingredients:
1/4 lb of cheese (Velveeta)
1 c of peanut butter
1/2 c of butter (unsalted)
1 lb of powdered sugar; sifted
1 tsp of vanilla
Instructions:
Place cheese, peanut butter, and butter in a bowl (glass) and melt inside the microwave for three minutes then stir ’til it becomes smooth; let it cool.
Mix in the vanilla and powdered sugar. Incorporate well. Transfer onto a pan and press firmly. Refrigerate.
>> Peanut Butter Velveeta Fudge Recipe
Praline Peanut Butter Fudge Recipe
Ingredients:
1 c of evaporated filled milk
2 c of sugar (granulated)
1 tsp of salt
1/4 c & 6 Tbsps of butter (unsalted)
12 oz of peanut butter flakes
1/2 c of peanut butter (creamy)
1/2 c of sugar (light brown)
1/2 c of light syrup (Karo)
1 c of pecans
2 c of powdered sugar; sifted
Instructions:
Prepare a 9 inch square Pyrex dish and line with foil then spray foil with vegetable spray.
Combine half cup butter, salt, milk, and sugar inside a saucepan; let it boil then cook it for eight minutes while stirring continuously.
Take out from the heat then add the peanut butter and peanut butter flakes; stir thoroughly to prevent scorching.
Immediately pour the mixture onto the pan; refrigerate.
Melt the remaining butter inside a saucepan; add syrup and sugar (brown) then stir till mixture becomes smooth; let it boil then stir constantly for half a minute.
Take out from the heat then add the nuts with the powdered sugar. Incorporate well.
Immediately pour the mixture over the chilled layer and refrigerate for two hours before cutting to squares.
>> Praline Peanut Butter Fudge Recipe
Marshmallow Peanut Fudge Recipe
Ingredients:
2/3 c of milk
2 c of sugar (granulated)
1 jar of Marshmallow Creme (small)
1 tsp of vanilla
1 c of peanut butter
Instructions:
Combine milk and sugar in saucepan then clip thermometer (for candy) to saucepan’s side. The cook the mixture to its soft-ball stage, about 234 degrees F. Then add the rest of ingredients.
Combine mixture well then pour on butter-coated 9″ rectangular pan. Let it cool before slicing into bars.
This recipe makes approximately 2 lbs.
>> Marshmallow Peanut Fudge Recipe
Cloud-Topped Peanut Butter (Fudge) Recipe
Ingredients:
1 c of milk (evaporated)
2 c of sugar (granulated)
1 c of nuts; chopped
1/4 c of butter
1 12 oz. pack of morsels (2 c, peanut butter)
1/2 c of sugar (brown); packed firmly
6 tbsp of butter
1/2 c of syrup (corn)
2 c of sugar (confectioners); sifted
1 tsp. of salt
Instructions:
In a pan, mix first four ingredients of the recipe. Over medium heat, bring the mixture to boil, and let it boil for 8 mins. blending the mixture continuously. Remove it from the heat, put in the morsels of peanut butter.
Whisk mixture until the morsels liquefy and smoothen. Even out mixture into a pan lined with foil. Let it chill for 30 mins.
In a saucepan, mix sugar (confectioner’s), butter & syrup (corn) and blend until even. Let it boil then remove it from the heat, adding in the sugar & nuts.
To blend the ingredients, stir it. Even over the 1st layer and refrigerate until it hardens.
>> Cloud-Topped Peanut Butter (Fudge) Recipe
Easy Double Decker Fudge Recipe
Ingredients:
1 c of (peanut butter) chips
2 Tbsps of butter (or margarine); melted
1 c of semi-sweet chocolate chips
1 tsp of vanilla (extract); divided
1 can of condensed milk (sweetened) (14 oz); divided
Instructions:
Cover a loaf (9 by 5 inch) or square (8 inch) pan w/ foil.
Put the following ingredients into a (microwave-safe) bowl: (peanut butter) chips, butter or margarine and milk. Then in another bowl put the (chocolate) chips, plus milk.
Heat in the microwave (set at high for about 1 minute) the bowl w/ (peanut butter) chips ’til the chips melt and it becomes smooth; add in a 1/2 tsp of vanilla (extract). Quickly place mixture into the pan.
Also, microwave the (chocolate) chips (set at high) for a minute ’til chips melt and it becomes smooth. Add in the other part of vanilla (extract).
Even out the chocolate mix over the top of the (peanut butter) mix. Let it cool, then cover it up and refrigerate ’til it becomes firm.
When firm, take out the mixture from the pan and remove the foil. Slice fudge into squares (1 inch). Keep in an airtight container and store inside the refrigerator.
>> Easy Double Decker Fudge Recipe
Lazy Fudge Recipe
Ingredients:
1 c of butter peanut
1 pack of creme (drops)
Instructions:
Melt the drops and butter peanut using microwave then spread on 8″ or 9″ square pan and let cool. Slice into bars.
>> Lazy Fudge Recipe
Butter and Pecan Fudge Recipe
Ingredients:
1/2 c or 1 stick of butter
1/2 c of cream (heavy)
1/2 c of sugar (light brown); packed
1/8 tsp of salt
1/2 c of sugar (granulated)
1 tsp of extract of vanilla
1 c of pecan in halves; toasted
2 c of sugar (confectioners)
Instructions:
Using a pan (large), combine the first 5 ingredients of the recipe and let it boil in moderate heat. Whisk constantly and let it boil- as long as 5 mins. before removing it (pan) off the burner.
Combine pecans & extract of vanilla, also add confectioners’ sugar & blend until mixture becomes creamy and blended well. Empty the mix into a dish lined with a non-stick spray. Let mixture cool at room temp., then slice into 1 in. squares.
>> Butter and Pecan Fudge Recipe
Peanut Butter Apple Fudge Recipe
Ingredients:
1 pkg of chocolate flakes (6 oz)
3-1/2 oz of marshmallow creme
1/2 c of peanut butter (creamy)
1 tsp of vanilla
2 c of sugar (granulated)
2/3 c of apple cider
Instructions:
Combine the chocolate flakes, marshmallow creme, peanut butter, and vanilla extract inside a mixing bowl.
Mix the cider and sugar in a saucepan then cook over medium heat until it reaches (240 degrees F) on sugar thermometer.
Take out from the heat then immediately add the chocolate mix. Blend well then transfer onto a greased 9 inch square pan then let it cool before cutting to bars.
>> Peanut Butter Apple Fudge Recipe
Peanut Butter Fudge Recipe
Ingredients:
2 c of sugar (granulated)
1 c of milk
1 Tbsp of butter (unsalted)
1 tsp of vanilla
1/2 c of peanut butter
1/3 c of peanuts; chopped
Instructions:
Combine the milk and sugar in a saucepan then bring it to a boil above moderate heat while stirring continuously.
Lower down the heat and continue to cook until (236 degrees F) on the sugar thermometer. Take out from the heat and let it cool (165 degrees F).
Mix in peanut butter, butter, vanilla, and peanuts. Incorporate well then transfer onto an 8 inch greased square baking pan. Refrigerate to make it firm then cut to squares.
>> Peanut Butter Fudge Recipe
Double Decker Fudge Recipe
Ingredients:
1 c of (peanut butter) chips
1 c of semisweet choco chips
3/4 c of milk (evaporated)
1/4 c of butter (or margarine)
2 and 1/4 c of sugar (granulated)
1 jar of Marshmallow Creme (7 oz)
1 tsp of vanilla (extract)
Instructions:
Prepare two mixing bowls, place the (peanut butter) chips in the first and the (chocolate) chips in the 2nd bowl, put on one side. Line w/ butter a pan (8 inch).
Mix the third to the sixth ingredient in the recipe. Mix using a saucepan (2 and 3/4 quart). Cook mixture in moderate heat ’til it boils, whisk continually and continue the process for another five minutes.
Take the mixture from the heat then, add vanilla (extract). Add half of the mixture into the first bowl w/ the peanut butter and stir ’til the chips are melted, then place the mixture into the pan lined with butter.
After which, add the remaining half of the mixture into the choco chips, whisking constantly ’til chips are melted, then spread the chocolate mix to the topmost part of the peanut butter mix. Let it cool.
>> Double Decker Fudge Recipe
Soda Cracker Fudge Recipe
Ingredients:
24 pcs of crackers (soda variety); crushed finely
2 c of sugar (granulated)
1 c of chocolate or butterscotch morsels
6 Tbsps of peanut butter
3/4 c of milk
Instructions:
Boil the milk and sugar in a mid-sized saucepan for around 3 mins. Turn off the heat then add the morsels and peanut butter. Stir in the crumbs of crackers.
Slowly pour the mixture to a pre-greased 9 inch square pan. Refrigerate to firm then slice into small bars.
>> Soda Cracker Fudge Recipe
Peanut Butter Marshmallow Cream Fudge Recipe
Ingredients:
2 c of sugar (granulated)
1/2 c of milk
1 tsp of corn syrup (light)
1 c peanut butter
1 c of Marshmallow Creme
Instructions:
Grease a 9 inch square baking sheet; set aside.
Boil milk, sugar, and syrup until (240 degrees F) on sugar thermometer. Take out from heat then add peanut butter and marshmallow creme.
Beat until well incorporated. Transfer onto the sheet and let it cool.
>> Peanut Butter Marshmallow Cream Fudge Recipe
Peanut Butter Cream Fudge Recipe
Ingredients:
3 c of sugar; granulated
3/4 c of butter/margarine
2/3 c of milk (evaporated)
1-(10 oz) pack of chips (peanut butter)
1-(7 oz) jar of Marshmallow Creme
1 tsp of vanilla
Instructions:
Mix sugar, butter, and milk in saucepan (large and heavy), and let it boil in moderate heat, beating the mixture thoroughly.
Cover the saucepan & cook for 3 mins, do not stir. After the allotted time, remove the cover, & boil again for another 5 mins, again do not stir.
Remove the pan after, add the chips (peanut butter) and stir till morsels liquefy. Blend the Marshmallow creme & extract of vanilla.
Empty the contents into pan (13 by 9 inch). Put mixture in the freezer a good 10 mins and let the mixture cool in room temp. to yield 3 lbs.
>> Peanut Butter Cream Fudge Recipe