Food recipes
Melt-In-Your-Mouth Chocolate-Peanut Butter Fudge
Melt-In-Your-Mouth Chocolate-Peanut Butter Fudge Ingredients: butter, without salt sugars, powdered butter, without salt cocoa, dry powder, unsweetened peanut butter, smooth style, without salt milk, fluid, 1% fat, wi...
Melt-In-Your-Mouth Chocolate-Peanut Butter Fudge
Ingredients:
butter, without salt
sugars, powdered
butter, without salt
cocoa, dry powder, unsweetened
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
nuts, walnuts, english
Directions:
With two tablespoons of softened butter (not melted), use clean bare hands to grease a 9-inch x 13-inch glass cake pan.
Make sure to completely and evenly coat the pan.
Place the following ingredients in an extra large microwavable glass mixing bowl in the order listed: powdered sugar, butter, cocoa, peanut butter and milk.
Do not toss or mix.
(Note: It is important to ensure there are no clumps in the powdered sugar, as you do not want unsightly white clumps throughout your smooth fudge.
).
Microwave on high for 2 1/2 minutes.
Remove from microwave with oven mits and add vanilla.
With a hand-held mixer, beat at medium-high speed until smooth.
If desired, stir in walnuts.
With a rubber spatula, turn out into previously greased cake pan and spread evenly.
Chill for 1 hour or until solid.
Cut into squares.
Store refrigerated for up to two weeks (that is if it makes it that long!
).
VARIATIONS: Peanut Butter Fudge--omit cocoa powder, compensate for lack of dry ingredient with 2 tbs.
extra powdered sugar and cook as directed.
Chocolate Fudge--omit peanut butter, compensate for lack of moist ingredient with 2 extra tbs.
butter and cook as directed.
Ingredients:
butter, without salt
sugars, powdered
butter, without salt
cocoa, dry powder, unsweetened
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
nuts, walnuts, english
Directions:
With two tablespoons of softened butter (not melted), use clean bare hands to grease a 9-inch x 13-inch glass cake pan.
Make sure to completely and evenly coat the pan.
Place the following ingredients in an extra large microwavable glass mixing bowl in the order listed: powdered sugar, butter, cocoa, peanut butter and milk.
Do not toss or mix.
(Note: It is important to ensure there are no clumps in the powdered sugar, as you do not want unsightly white clumps throughout your smooth fudge.
).
Microwave on high for 2 1/2 minutes.
Remove from microwave with oven mits and add vanilla.
With a hand-held mixer, beat at medium-high speed until smooth.
If desired, stir in walnuts.
With a rubber spatula, turn out into previously greased cake pan and spread evenly.
Chill for 1 hour or until solid.
Cut into squares.
Store refrigerated for up to two weeks (that is if it makes it that long!
).
VARIATIONS: Peanut Butter Fudge--omit cocoa powder, compensate for lack of dry ingredient with 2 tbs.
extra powdered sugar and cook as directed.
Chocolate Fudge--omit peanut butter, compensate for lack of moist ingredient with 2 extra tbs.
butter and cook as directed.