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November 20 is National Peanut Butter Fudge Day, and it’s a perfect time to try your hand at candy making. Whether you’re a seasoned candy chef or a complete novice, these four great recipes will help improve your culinary skills and satisfy your peanut butter cravings.
Reese’s Pretzel Fudge
Reese’s Peanut Butter Cups are one of the most-loved candies for peanut butter fans worldwide, and this super easy Reese’s Pretzel Fudge combines the classic taste of Reese’s peanut butter with pretzels for a salty twist. Start by placing a pound of vanilla candy melts, two tablespoons of peanut butter, and 12 ounces of Reese’s peanut butter chips in a large microwave-safe bowl. Heat the mixture up in 45-second intervals until it’s completely melted.
Add in two cups of broken pretzels and, optionally, two cups of chopped pecans and mix everything by hand. Using a spatula, spread the mixture out onto a foil-lined cookie sheet, then refrigerate for one to two hours. Remove the fudge from the fridge and break or cut it into pieces, then serve.
Microwave Peanut Butter Fudge
If you just want some fudge without any hassle, there’s no better recipe than this five-minute microwave peanut butter fudge. Start by lining an 8×8-inch pan with parchment paper. Combine eight ounces of unsalted butter and a cup of peanut butter (preferably creamy) in a microwave-safe bowl, then microwave it for a minute and stir everything together. Microwave the mixture for another minute and stir again until it’s completely smooth, then add a pound of powdered sugar and stir until smooth again. The batter should be very thick.
Spread the batter into your baking pan, then use another piece of parchment paper to even it out across the pan. Refrigerate the fudge for about two hours to let it set, then lift it out of the pan and cut it for serving.
Vegan/Keto Coconut Oil Fudge
Fudge admittedly isn’t the healthiest of treats, but thankfully, this super simple vegan and keto-friendly coconut oil fudge exists as a much better option. Gently melt together ½ cup of peanut butter and 2 ½ tablespoons of virgin coconut oil or coconut butter until you can stir it. Mix the ingredients until combined, adding 2 ½ tablespoons of your sweetener of choice if you’d like. Smooth the mixture into a shallow plastic container and freeze it until set.
Halloween is over already, but it isn’t too late to enjoy candy corn, one of the primary ingredients in this fudge, which supposedly tastes just like a Butterfinger candy bar. Start by breaking three cups of candy corn into small pieces and placing them in a large microwave-safe bowl. Pour 14 ounces of sweetened condensed milk over the candy and stir it until coated. Heat this mixture in the microwave for a minute, then stir. Repeat this for up to seven total minutes or until all the candy corn is melted.
Add a cup of creamy peanut butter and two cups of white chocolate chips, then stir briefly and set aside for a few minutes to let the hot mixture melt the white chocolate chips. Stir this mixture until completely melted, then pour it into an eight or nine-inch square pan lined with foil. Spread the mixture into an even layer, then refrigerate for an hour or until firm before cutting.