Chocolate Peanut Butter Fudge

Chocolate Peanut Butter Fudge requires around 6 hours from start to finish. For $1.15 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 741 calories, 5g of protein, and 32g of fat each. A mixture of whipping cream, whole milk, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from The Baking Pan has 387 fans. It works well as a dessert. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 38%, this dish is rather bad. Microwave Peanut Butter Fudge topped with Chocolate & Mini Peanut Butter Cups | Muffins for Muffin, Chocolate Peanut Butter Fudge, and Chocolate Peanut Butter Fudge are very similar to this recipe.

Servings: 4

Preparation duration: 360 minutes

 

Ingredients:

3 tablespoons light corn syrup

2 cups granulated sugar

2 tablespoons unsalted butter, cut into small pieces

4 ounces unsweetened baking chocolate, chopped into small pieces

1 teaspoon pure vanilla extract

½ cup whipping (heavy) cream

¼ cup whole milk

Equipment:

frying pan

wooden spoon

kitchen thermometer

spatula

double boiler

sauce pan

bowl

offset spatula

Cooking instruction summary:

In a large heavy-bottomed pan, combine granulated sugar, whipping cream, whole milk, and corn syrup. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Tip: Rub a drop of the warm sugar mixture between your fingertips to make sure it feels smooth, with no trace of sugar granules. If the mixture feels sandy, continue warming and stirring until the mixture is smooth.Continue to heat until the mixture simmers, simmer for 1 minute. Reduce the heat to low; add the chopped chocolate and stir until the chocolate is melted and thoroughly combined.Increase the heat to medium or medium high and bring to a boil, stirring frequently and scraping the pan bottom to avoid scorching, until the mixture reaches a temperature of 238 degrees F, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 230 degrees to slow the cooking because at this point it will quickly reach 238 degrees.Let the candy sit until the bubbling has stopped. Scatter the butter pieces on top of the hot candy and add the vanilla, but dont stir. After the candy has cooled a bit, give the candy a quick stir to combine the butter and vanilla but dont worry about completely combining at this step. Let candy sit until cooled to approximately 140 to 150 degrees.When candy is cooled to approximately 140 to 150 degrees, beat with a wooden spoon until the candy thickens slightly and just begins to lose its gloss, 1 to 2 minutes.Scrape the candy into the prepared pan and smooth the top with a rubber spatula or wooden spoon. Tip: If candy is hard to smooth, pat smooth with your hands.Set aside while preparing the Peanut Butter Fudge layer. Thoroughly clean the pan and all equipment and tools to reuse for the next layer.In a large heavy-bottomed pan, combine granulated sugar, brown sugar, whipping cream, and salt. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Tip: Rub a drop of the warm sugar mixture between your fingertips to make sure it feels smooth, with no trace of sugar granules. If the mixture feels sandy, continue warming and stirring until the mixture is smooth.Increase the heat to medium or medium high and bring to a boil, stirring frequently and scraping the pan bottom to avoid scorching, until the mixture reaches a temperature of 238 degrees F, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 230 degrees to slow the cooking because at this point it will quickly reach 238 degrees.Let the candy sit until the bubbling has stopped. Place spoonfuls of peanut butter on top of the hot candy and add the vanilla, but dont stir. After the candy has cooled a bit, give the candy a quick stir to combine the peanut butter and vanilla but dont worry about completely combining at this step. Let candy sit until cooled to approximately 140 to 150 degrees.When candy is cooled to approximately 140 to 150 degrees, beat with a wooden spoon until the candy thickens slightly and just begins to lose its gloss, 1 to 2 minutes.Scrape the candy on top of the chocolate fudge layer and smooth the top with a rubber spatula or wooden spoon. Tip: If candy is hard to smooth, pat smooth with your hands. Set aside while preparing the topping.In top of a double boiler over hot water, melt chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Stir in the shortening. Set aside to cool. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.Spread the melted chocolate over the top of the peanut butter fudge layer, smoothing with a small offset spatula. Sprinkle the chopped peanuts over the top and gently press into the candy. Cut into approximately 1-inch squares before completely set. Let set about 1 to 4 hours to completely cool and become firm.

 

Step by step:


1. In a large heavy-bottomed pan, combine granulated sugar, whipping cream, whole milk, and corn syrup.

2. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Tip: Rub a drop of the warm sugar mixture between your fingertips to make sure it feels smooth, with no trace of sugar granules. If the mixture feels sandy, continue warming and stirring until the mixture is smooth.Continue to heat until the mixture simmers, simmer for 1 minute. Reduce the heat to low; add the chopped chocolate and stir until the chocolate is melted and thoroughly combined.Increase the heat to medium or medium high and bring to a boil, stirring frequently and scraping the pan bottom to avoid scorching, until the mixture reaches a temperature of 238 degrees F, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 230 degrees to slow the cooking because at this point it will quickly reach 238 degrees.

3. Let the candy sit until the bubbling has stopped. Scatter the butter pieces on top of the hot candy and add the vanilla, but dont stir. After the candy has cooled a bit, give the candy a quick stir to combine the butter and vanilla but dont worry about completely combining at this step.

4. Let candy sit until cooled to approximately 140 to 150 degrees.When candy is cooled to approximately 140 to 150 degrees, beat with a wooden spoon until the candy thickens slightly and just begins to lose its gloss, 1 to 2 minutes.Scrape the candy into the prepared pan and smooth the top with a rubber spatula or wooden spoon. Tip: If candy is hard to smooth, pat smooth with your hands.Set aside while preparing the Peanut Butter Fudge layer. Thoroughly clean the pan and all equipment and tools to reuse for the next layer.In a large heavy-bottomed pan, combine granulated sugar, brown sugar, whipping cream, and salt.

5. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Tip: Rub a drop of the warm sugar mixture between your fingertips to make sure it feels smooth, with no trace of sugar granules. If the mixture feels sandy, continue warming and stirring until the mixture is smooth.Increase the heat to medium or medium high and bring to a boil, stirring frequently and scraping the pan bottom to avoid scorching, until the mixture reaches a temperature of 238 degrees F, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 230 degrees to slow the cooking because at this point it will quickly reach 238 degrees.

6. Let the candy sit until the bubbling has stopped.

7. Place spoonfuls of peanut butter on top of the hot candy and add the vanilla, but dont stir. After the candy has cooled a bit, give the candy a quick stir to combine the peanut butter and vanilla but dont worry about completely combining at this step.

8. Let candy sit until cooled to approximately 140 to 150 degrees.When candy is cooled to approximately 140 to 150 degrees, beat with a wooden spoon until the candy thickens slightly and just begins to lose its gloss, 1 to 2 minutes.Scrape the candy on top of the chocolate fudge layer and smooth the top with a rubber spatula or wooden spoon. Tip: If candy is hard to smooth, pat smooth with your hands. Set aside while preparing the topping.In top of a double boiler over hot water, melt chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Stir in the shortening. Set aside to cool. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.

9. Spread the melted chocolate over the top of the peanut butter fudge layer, smoothing with a small offset spatula. Sprinkle the chopped peanuts over the top and gently press into the candy.

10. Cut into approximately 1-inch squares before completely set.

11. Let set about 1 to 4 hours to completely cool and become firm.


Nutrition Information:

Quickview
740k Calories
4g Protein
32g Total Fat
122g Carbs
3% Health Score
Limit These
Calories
740k
37%

Fat
32g
49%

  Saturated Fat
19g
124%

Carbohydrates
122g
41%

  Sugar
113g
126%

Cholesterol
57mg
19%

Sodium
36mg
2%

Alcohol
0.34g
2%

Caffeine
22mg
8%

Get Enough Of These
Protein
4g
10%

Manganese
1mg
59%

Copper
0.93mg
47%

Iron
5mg
28%

Magnesium
96mg
24%

Zinc
2mg
20%

Fiber
4g
19%

Phosphorus
146mg
15%

Vitamin A
636IU
13%

Potassium
283mg
8%

Calcium
70mg
7%

Vitamin B2
0.11mg
6%

Selenium
3µg
5%

Vitamin B1
0.07mg
4%

Vitamin K
4µg
4%

Vitamin E
0.6mg
4%

Vitamin D
0.51µg
3%

Folate
10µg
3%

Vitamin B12
0.13µg
2%

Vitamin B3
0.42mg
2%

Vitamin B5
0.19mg
2%

Vitamin B6
0.02mg
1%

covered percent of daily need
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Radishes are members of the same family as cabbages.

Food Joke

This is an excerpt from Dave Barry's book A Guide to Guys. On the differences between men and women... Let's say a guy named Roger is attracted to a woman named Elaine. He asks her out to a movie; she accepts; they have a pretty good time. A few nights later he asks her out to dinner, and again they enjoy themselves. They continue to see each other regularly, and after a while neither one of them is seeing anybody else. And then, one evening when they're driving home, a thought occurs to Elaine, and, without really thinking, she says it aloud: "Do you realize that, as of tonight, we've been seeing each other for exactly six months?" And then there is silence in the car. To Elaine, it seems like a very loud silence. She thinks to herself: Geez, I wonder if it bothers him that I said that. Maybe he's been feeling confined by our relationship; maybe he thinks I'm trying to push him into some kind of obligation that he doesn't want, or isn't sure of. And Roger is thinking: Gosh. Six months. And Elaine is thinking: But, hey, I'm not so sure I want this kind of relationship, either. Sometimes I wish I had a little more space, so I'd have time to think about whether I really want us to keep going the way we are, moving steadily toward ... I mean, where are we going? Are we just going to keep seeing each other at this level of intimacy? Are we heading toward marriage? Toward children? Toward a lifetime together? Am I ready for that level of commitment? Do I really even know this person? And Roger is thinking: ... so that means it was... let's see... February when we started going out, which was right after I had the car at the dealer's, which means ... lemme check the odometer ... Whoa! I am way overdue for an oil change here. And Elaine is thinking: He's upset. I can see it on his face. Maybe I'm reading this completely wrong. Maybe he wants more from our relationship, more intimacy, more commitment; maybe he has sensed -- even before I sensed it -- that I was feeling some reservations. Yes, I bet that's it. That's why he's so reluctant to say anything about his own feelings. He's afraid of being rejected. And Roger is thinking: And I'm gonna have them look at the transmission again. I don't care what those morons say, it's still not shifting right. And they better not try to blame it on the cold weather this time. What cold weather? It's 87 degrees out, and this thing is shifting like a darn garbage truck, and I paid those incompetent thieves $600. And Elaine is thinking: He's angry. And I don't blame him. I'd be angry, too. I feel so guilty, putting him through this, but I can't help the way I feel. I'm just not sure. And Roger is thinking: They'll probably say it's only a 90-day warranty. That's exactly what they're gonna say, the scumballs. And Elaine is thinking: Maybe I'm just too idealistic, waiting for a knight to come riding up on his white horse, when I'm sitting right next to a perfectly good person, a person I enjoy being with, a person I truly do care about, a person who seems to truly care about me. A person who is in pain because of my self-centered, schoolgirl romantic fantasy. And Roger is thinking: Warranty? They want a warranty? I'll give them a darn warranty. I'll take their warranty and stick it right up their ... "Roger," Elaine says aloud. "What?" says Roger, startled. "Please don't torture yourself like this," she says, her eyes beginning to brim with tears. "Maybe I should never have ... Oh my, I feel so ..." "What?" says Roger. "I'm such a fool," Elaine sobs. "I mean, I know there's no knight. I really know that. It's silly. There's no knight, and there's no horse." "There's no horse?" says Roger. "You think I'm a fool, don't you?" Elaine says. "No!" says Roger, glad to finally know the correct answer. "It's just that ... It's that I ... I need some time," Elaine says. (There is a 15-second pause while Roger, thinking as fast as he can, tries to come up with a safe response. Finally.

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