Homemade Fudge Fresh from the...
How to Make Caramel Peanut Butter Fudge. Grease a 9″ x 13″ pan (or line with parchment paper) and set aside. In a medium saucepan, combine 1 c. milk chocolate chips, 1/4 c. butterscotch chips, and 1/4 c. peanut butter. Cook over low heat, stirring constantly, until melted and smooth.
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Take off heat and add vanilla extract. Spread melted chocolate mixture into pan and chill for 5-10 minutes. In another saucepan, melt white chocolate with remaining condensed milk, stirring until completely smooth. Remove from the heat and add peppermint extract and food coloring. Spread mint layer over chilled chocolate layer.
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For Chocolate Layer. In a medium saucepan over medium heat, melt sugar, butter and evaporated milk. Once boiling, reduce heat to medium-low and cook to 234 F, or about 4 more minutes. *Be very careful not to burn the sugar / butter / milk mixture*. Remove from heat and add chocolate chips, fluff, and vanilla.
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Step 14. Top the white chocolate fudge with crushed peppermints. Press the peppermints into the fudge with your fingers, so the mints will stay put. Adding the white chocolate fudge layer. Step 15. Let the fudge sit for several hours to firm up, then pull the fudge out of the pan using the parchment paper handles.
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Set aside. To prepare the chocolate layer: In a large saucepan, stir together sugar and evaporated milk. Add in the butter. Cook over medium heat until sugar dissolves. (Stir occasionally to prevent scorching.) Stirring constantly, bring mixture to a full boil and allow to boil for 5 minutes.
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Pour into the pan and smooth it out. Let chill in the refrigerator while you melt the white chocolate chips. Stir the white chocolate chips into the other bowl that contains half of the milk. Microwave at 30 second intervals, stirring after each, until the chips are melted and smooth. 1 cup white chocolate chips.
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LINE 8- or 9-inch square pan with wax paper. MELT chocolate chips with 1 cup sweetened condensed milk in heavy saucepan over low heat; add vanilla. Spread half the mixture into prepared pan; chill.
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Step 2 Make nut butter fudge: In medium saucepan, combine sugar, milk, and butter; cook on medium, stirring to melt butter and dissolve sugar. Bring to a boil and boil, stirring frequently, 3 minutes.
Brown Sugar Fudge Recipe Fudge recipes, Brown sugar fudge, Penuche
Directions. In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature. In heavy saucepan, over low heat, melt white confectioners coating with.
Easy Chocolate Peanut Butter Layered Fudge {Buckeye}
Add 3 cups of chopped white almond bark, 1 teaspoon peppermint extract, and 1-3 drops of red food coloring. Stir until the almond bark melts. Then pour the peppermint layer over the chocolate. Rinse the pot out with water again and dry with a paper towel, then set back over the heat one last time.
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Chocolate Layer - Combine the milk, the chocolate, and the butter in a medium-size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed. Stir until smooth. Pour over the peanut butter fudge. Let cool on the counter for at least 4 hours before cutting, or chill in the refrigerator.
Easy Chocolate Peanut Butter Fudge Delice Recipes
MELT white confectioners' coating with remaining sweetened condensed milk in heavy saucepan over low heat (mixture will be thick). Add peppermint extract and food coloring, if desired. Spread on chilled chocolate layer; chill an additional 10 minutes or until firm. SPREAD reserved chocolate mixture on mint layer. Chill 2 hours or until firm.
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Steps. 1. Line 13x9-inch pan with foil, extending foil over sides of pan; spray foil with cooking spray. 2. For Caramel Fudge Layer, in heavy 3-quart saucepan, cook brown sugar, 1/4 cup butter and 3/4 cup evaporated milk over medium-high heat, stirring constantly, until sugar is dissolved. Heat to boiling, stirring constantly.
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Pour the peanut butter fudge in a parchment lined, 9×13 pan and set aside. Now in another microwave-safe bowl, add in your chocolate chips and butter. Microwave until creamy, and then quickly add in your condensed milk and stir until creamy. Pour over the top of the peanut butter layer and smooth it over.
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Melt the white chips and 2 tablespoons butter in another saucepan over low heat until melted. Stir the coffee flavored frosting into the melted white chips. Stir until smooth and creamy. Pour slowly on top of the chocolate layer. Let the fudge cool 10-15 minutes, then place coffee beans every inch.
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STEP FOUR: Next, melt the white chocolate chips along with the sweetened condensed milk in a medium saucepan over LOW heat. When the white chips are almost all melted, remove them from the heat and stir in the peppermint extract. STEP FIVE: Stir in ¼ cup of the crushed candy canes.
