Celebrate National Peanut Butter Fudge Day with These Five Recipes!
November 20th is National Peanut Butter Fudge Day! Fudge is one of the most satisfying desserts out there, and it's fun to make! There are countless varieties of fudge, but peanut butter fudge is far and away one of the most popular, classic ones. To celebrate, visit your local candy shops or maybe your grandmother's to get a taste of some yummy peanut butter fudge. Or, try making it yourself! Below we have five recipes for you to try to help you celebrate this yummy day! And if you have a peanut allergy, we have a recipe for you too!
OLD FASHIONED PEANUT BUTTER FUDGE
- 1½ sticks butter
- 5 oz. evaporated milk
- 3 cups sugar
- 1 tsp. vanilla
- 1 cup creamy peanut butter
- Add the butter to a Mauviel M'Cook Saucepan on medium high heat.
- Add the evaporated milk and sugar and stir together.
- Bring the ingredients to a full, rolling boil for four minutes, or until thermometer reaches 234-degrees. Stir often while boiling.
- Remove from heat and stir until all of the lumps are gone.
- Add the vanilla and peanut butter and stir until well blended.
- Pour into a greased 9" x 9" casserole dish, or a up to a 13" x 9" casserole dish.
- Cool for at least three hours.
Recipe from Back to My Southern Roots
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PEANUT BUTTER CHOCOLATE FUDGE
- 12oz. sweetened condensed milk
- 12oz. semi sweet chocolate chips
Peanut Butter Layer
- 10oz. peanut butter chips
- 2 tablespoons creamy peanut butter
- 10oz. sweetened condensed milk
- In a bowl, heat chocolate chips and 12 oz condensed milk in the microwave for about 60-90 seconds, stirring every 30 seconds until melted and smooth.
Peanut Butter Layer
- In a separate bowl, heat the peanut butter chips, peanut butter, and 8 oz condensed milk in the microwave for about 60 seconds, stirring after 30 seconds until melted and smooth. If too thick, stir in remaining 2 oz condensed milk until smooth.
- Pour chocolate fudge into a Le Creuset Stoneware 2.2 Qt Square Dish lined with parchment paper and sprayed lightly with non stick cooking spray. Spread evenly. Pour peanut butter layer on top, spreading carefully in an even layer. Refrigerate at least 2-4 hours or until set. Cut into small squares and store in a sealed container.
Recipe from Back for Seconds
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MARSHMALLOW PEANUT BUTTER FUDGE
- 1½ cups sugar
- ¾ cup butter or margarine
- 1 can (5 oz.) evaporated milk
- 1 pkg. (10 oz.) miniature marshmallows
- 2 pkg. (10 oz. each) peanut butter chips
- ½ tsp. vanilla
- 1 cup peanuts, coarsely chopped
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
- Bring sugar, butter, evaporated milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Cook 5 min., stirring constantly.
- Stir in peanut butter chips and vanilla; cook and stir 2 to 3 min. or until chips are completely melted and mixture is well blended. Pour into prepared pan; spread to evenly cover bottom of pan. Sprinkle with nuts; press lightly into fudge with back of spoon.
- Refrigerate several hours or until firm. Use foil handles to remove fudge from pan before cutting to serve.
Recipe from Kraft Recipes
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SUNBUTTER FUDGE (PEANUT BUTTER FUDGE FOR PEOPLE WITH A PEANUT ALLERGY!)
- 1½ cups sunbutter
- 6 tablespoons coconut oil
- ¼ cup honey
- 1 cup dairy-free chocolate chips (optional)
- Flaky sea salt, for sprinkling (optional)
- Line an 8″ x 4″ loaf pan with parchment or plastic wrap in both directions, leaving an overhang for easy removal.
- In a small saucepan, over low heat, stir the sunbutter, coconut oil, and honey until melted and smooth. Pour into your prepared pan and tap gently to level. Freeze until solid (about an hour). Using your parchment “sling,” remove from pan and cut into squares.
- For the chocolate drizzle, melt chocolate chips in the top half of a double boiler set over barely simmering water. Let cool to warm and transfer to a zip-top bag. Snip a hole in the corner and drizzle atop the fudge. Immediately sprinkle with flaky sea salt, if using. Keep fudge stored in the freezer in an airtight container.
Recipe from Babble
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VEGAN PEANUT BUTTER FUDGE
- 1½ cups creamy vegan peanut butter (only ingredients: peanuts + salt)
- 6 tablespoons coconut oil, measured while solid
- ½ cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoons coconut flour
- ½ teaspoon sea salt
- Combine peanut butter, coconut oil, maple syrup, vanilla extract, and salt in a medium sized sauce pan. Whisk on low heat until thoroughly combined (2-3 minutes).
- Whisk in coconut flour.
- Line an 8 by 8 dish with wax paper. Pour fudge into the lined dish and spread evenly with a rubber spatula. Allow to set 1 hour in the freezer. Lift wax paper up to remove the fudge, then cut into pieces. Return to freezer to store.
- Serve chilled for best texture.
Recipe from Build Your Bite