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Aunt Nellie's Peanut Butter Fudge
- 1 teaspoon plus 1/2 cup butter, divided
- 1 cup chunky peanut butter
- 1 package (8 ounces) VELVEETA Pasteurized Prepared Cheese Product, cubed
- 1 package (2 pounds) confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- Line a 13-in. x 9-in. pan with foil and grease the foil with 1
- teaspoon butter; set aside.
- In a large heavy saucepan, combine the peanut butter, cheese and
- remaining butter. Cook and stir over medium heat until melted.
- Remove from the heat. Gradually stir in confectioners' sugar and
- vanilla until blended (mixture will be thick).
- Spread into prepared pan. Chill for 2 hours or until firm.
- Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in.
- squares. Store in an airtight container in the refrigerator. Yield:
- 3 pounds.
No one will believe this rich, tantalizing candy is lower in fat, so you'd better include the recipe when you package this sweet treat, suggests Vickie McGuckin of Trenton, Michigan. "This yummy fudge is so quick and easy to make," she says.
- 2-1/2 cups sugar
- 2/3 cup fat-free evaporated milk
- 2 tablespoons butter
- 2 cups (12 ounces) semisweet chocolate chips
- 1 jar (7 ounces) marshmallow creme
- 1/2 cup chopped pecans
- 1 jar (2-1/2 ounces) prune baby food
- 1 teaspoon Spice Island® Pure Vanilla Extract
- Line an 8-in. square pan with foil and coat the foil with cooking
- spray; set aside.
- In a heavy saucepan over medium heat, bring the sugar, milk and
- butter to a boil, stirring constantly. Cook and stir for 5 minutes.
- Remove from the heat; stir in chocolate chips until smooth. Stir in
- the marshmallow creme, pecans, baby food and vanilla. Pour into
- prepared pan. Refrigerate for 1 hour or until firm.
- Lift fudge out of pan and remove foil; cut into 1-in squares. Store
- in an airtight container in the refrigerator. Yield: 3 pounds (64
Double Chocolate Fudge
Anyone who's fond of chocolate will like this smooth, nutty fudge twice as much. I enjoy making several batches when Christmas rolls around. It doesn't last long at our house during the December festivities!
- 1 package (12 ounces) semisweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk, divided
- 2 teaspoons Spice Island® Pure Vanilla Extract, divided
- 1 cup chopped walnuts, divided
- 1 package (11-1/2 ounces) milk chocolate chips
- Line a 9-in. square pan with foil and butter the foil; set aside. In
- a heavy saucepan, melt semisweet chocolate chips with 1/2 cup plus 3
- tablespoons milk over low heat. Remove from the heat; stir in 1
- teaspoon vanilla 1/2 cup walnuts. Spread into prepared pan. In a
- saucepan, melt milk chocolate chips with remaining milk. Remove from
- the heat; stir in remaining vanilla and walnuts. Spread over first
- layer. Cover and refrigerate until firm. Remove from pan and cut
- into 1-in. squares. Store at room temperature. Yield: 6-1/2 dozen.
“This is a tasty variation on fudge.” Indeed, it is! This five-ingredient recipe makes serving up treats easy and scrumptious. —Laura Hanks, Harleysville, Pennsylvania
- 1 teaspoon plus 1/4 cup butter, divided
- 24 ounces white baking chocolate, coarsely chopped
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup chopped pecans, toasted
- 1/2 cup Kahlua (coffee liqueur)
- Line a 9-in. square pan with foil and grease the foil with 1 teaspoon
- butter; set aside. In a large saucepan over low heat, cook and stir
- white chocolate until melted. Add milk and remaining butter; stir
- until smooth. Remove from the heat; stir in pecans and Kahlua.
- Pour into prepared pan. Cover and refrigerate for 2 hours or until
- Using foil, lift fudge out of pan. Gently peel off foil; cut fudge
- into 1-in. squares. Yield: about 2-1/2 pounds.