Chocolate Peanut Butter Fudge Pinwheel - Only 3 Ingredients - No Fail Recipe - The Hillbilly Kitchen
Chocolate Peanut Butter Fudge Pinwheel - Only 3 Ingredients - No Fail Recipe - The Hillbilly Kitchen
A wonderful amazing delicious satisfying swirl of chocolate and peanut butter fudge which is incredibly easy to make.
Only $2 per Pound Just Like Gift Shop Fudge.
This fudge is incredibly easy to make and has a rich creamy indulgent flavor. It is a beautiful and delicious addition to your holiday candy trays. It is exactly like gift shop fudge which sells for $10 to $20 per pound depending on where you are shopping. It is perfect for gift giving, something quick to take to an office party, holiday get together, potluck or hostess gift. No one will have any idea it was so easy to make.
This is a kid friendly recipe. There is nothing hot enough to cause a burn and it doesn’t require a long attention span.
John 3:16 - For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
Remember to put God first! :)
Ingredients:
14 ounces Sweetened Condensed Milk
1 1/2 cups Semi-Sweet Chocolate Chips
1 1/2 cups Peanut Butter Chips
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Easy Peanut Butter Fudge Recipe
Quick and easy peanut butter fudge recipe – this is the easiest peanut butter fudge recipe you can find, and they are super creamy and smooth. All you need to make this recipe is only 5 ingredients and few minutes of work. So if you’re looking for an easy, vegan, gluten-free, keto dessert, this peanut butter fudge is for you!
Printable version:
More Easy Dessert recipes:
Tahini Fudge:
White Chocolate Fudge:
Peanut Butter Mousse:
3-Ingredient Peanut Butter Cookies:
No-Bake Chocolate Peanut Butter Oatmeal Bars:
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Ingredients:
2 cups (500g) Smooth peanut butter (unsalted and unsweetened)
6 tablespoons (80g) Coconut oil
1/3 cup (110g) Maple syrup
1 teaspoon Vanilla extract
Pinch Salt
1/4 cup (30g) Crushed toasted peanuts
DIRECTIONS:
1. Grease and line an 8-inch (20cm) square baking pan with parchment paper.
2. In a large bowl place peanut butter, maple syrup, coconut oil and salt. mix until combined and smooth.
3. Pour the mixture into the pan and evenly spread. Sprinkle with crushed peanuts.
4. Freeze for 2 hours or until set. Release from the pan, cut into 25 squares.
Notes:
• Store in the freezer.
Peanut Butter Fudge #shorts#chef#cooking#fudge#fyp#easyrecipe#dessert
gluten free & dairy free
recipe @joshuaweissman
Ingredients:
1 cup smooth peanut butter
1/3 cup melted coconut oil
1 tsp vanilla
1/4 cup maple syrup
1/2 tsp salt
In a large bowl, combine ingredients until smooth. Then, pour into a dish lined with parchment paper. Smooth out evenly. Then place in freezer for 45-60 minutes. Remove, slice and enjoy!
Best stored in refrigerator.
Easy Chocolate Peanut Butter Fudge
FULL RECIPE:
Here is what you'll need!
Vegan Chocolate & Peanut Butter Fudge
Makes 1 9x9-inch tray
INGREDIENTS
1 cup coconut butter
½ cup maple syrup
1½ cups peanut butter
1 teaspoon vanilla extract
1 4-ounce baking bar dark chocolate
PREPARATION
Add coconut butter and maple syrup to a saucepan over medium heat. Cook for 2-3 minutes while stirring constantly. The mixture should start out smooth then thicken into a dense paste.
Add peanut butter to the saucepan and stir to incorporate. Continue to cook for an additional 2-4 minutes until the mixture achieves a smooth and pourable texture.
Remove the peanut butter mixture from the heat and allow it to cool slightly. While the mixture cools, break up the baking bar of chocolate into a microwave-safe bowl and microwave it for 1 minute (stirring every 15 seconds) or until it is completely melted and smooth.
Prepare a 9x9-inch baking tray by spraying it with nonstick cooking spray and layering it with a piece of parchment paper. Pour half of the peanut butter mixture into the baking tray and spread it out evenly. Add the melted chocolate to the remaining peanut butter mixture and mix thoroughly. Once incorporated, layer the chocolate mixture into the baking tray, over top of the peanut butter layer, and spread it evenly. Give the tray a few shakes and taps to remove any possible air bubbles and place the tray in the freezer for 1.5-2 hours to set.
Turnover the baking tray to remove the fudge. Cut into small rectangular pieces before serving. Fudge should be stored in the refrigerator until ready to serve.
Enjoy!
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MUSIC
New York City Walk
Licensed via Warner Chappell Production Music Inc.
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Alton Brown's Easy Peanut Butter Fudge
Few holiday treats say I care quite like fudge, which is delicious, tedious, and time consuming. Since it only has 4 ingredients and takes about 10 minutes to make, this fudge says I forgot to get you anything, so I made this at the last minute. Luckily, it's so delicious, no one will really care.
Happy Holidays!
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GRANNY'S OLD FASHIONED PEANUT BUTTER FUDGE – RECIPE INCLUDED
One of my granddaughters requested I demonstrate how to make my peanut butter fudge. So here ya go. This is a step by step instructional video. It's easy once you know how. This is a rich fudge but so economical to make and you don't need any fancy equipment. You will want to make it again and again. You will find my recipe below. As always exercise caution when cooking. Thank you for watching Simple Food Simple Life. Please LIKE, SUBSCRIBE AND SHARE. Your comments are always welcome.
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Granny's Old Fashioned Peanut Butter Fudge
3 cups of white sugar
1 cup of milk
1 cup of peanut butter, smooth or chunky
4 tbs of cold butter
Splash of vanilla extract
1 prepared 8x8 or 9x9 pan greased with butter.
Note: (Have a cup of ice water ready to test the sugar mixture. The mixture is done when it reaches the soft ball stage.)
In a heavy bottom pan mix the milk and sugar on medium to high heat until it starts to boil. Stir the sugar mixture continuously to prevent burning or sticking. It is important to adjust the heat as needed so as not to burn the mixture. This is the base of the fudge. Cooking time will take about 20 minutes of cooking until done. Just be patient. After 6 or 7 minutes spoon a small amount of the mixture in to the cold water. It will not form a soft ball but this lets you see how close to being done the mixture is. I recommend testing 3 times. Discard the water and start with fresh ice water after each test. When the sugar mixture has reached the soft ball stage, (meaning you can form a soft ball with your fingers from the cooled mixture), turn off the heat and add the cold butter. Mix well. Add the splash of vanilla at this time. Now add the peanut butter mixing until completely incorporated. Carefully pour the mixture into the prepared pan. Cut when cool. This recipe will yield 16 large pieces or 32 smaller pieces. This fudge freezes very well.