Whipped Peanut Butter Glazed Fudge
In my post where I shared White Chocolate Rum Fudge, I mentioned I was going to be sharing more of my favorite candy and fudge recipes for the Holiday Yuletide Season.
It wouldn’t be Christmas without some sweet treats such as Bark recipes. Besides Valentine’s Day, Christmas is another holiday where people give food as gifts or host cookie and candy swaps. What better gift to give to another or your family than a tin full of fudge.
Holiday fudge is sweet and not tooth-friendly. But, it's the Christmas holiday season which only comes once a year. Grandmom says your teeth will forgive you as long as you brush afterwards! Fudge looks good and is easy to make. Be sure not to leave it unattended or the ingredients may overcook and ruin your batch of fudge.
The main utensil that is needed for fudge making is a candy thermometer. Candy thermometers are used to determine the stage that the mixture is in at the time. The ingredients will either be soft, firm, or brittle depending on the temperature. Fudge will be soft but firm enough to hold its shape in the pan when cut.
The basics of fudge making are the same for most kinds. It's just a matter of adding other ingredients. Nuts are a great addition to fudge. Whole or chopped pecans, chopped walnuts, or chopped almonds add a different texture to the fudge.
Since it's holiday time, sprinkle some crushed candy canes on top of the fudge. A greater minty taste requires adding something like Crème de Menthe to the fudge mixture. Candy canes come in many flavors and colors. Decorate the fudge squares with a different candy cane flavor.
If mint isn’t your favorite flavor, add some sprinkles or white chocolate treats. During the holidays, white chocolate is sold in various shapes like snowflakes, snowmen, and stars. If that's too much white chocolate, top your confection with chocolate shavings instead. It may seem like overkill, but the taste of white chocolate is not the same as milk chocolate and the contrast may be enjoyed by the family.
Fudge is a wonderful Christmas dessert. It keeps well in airtight containers with waxed paper. Most people like it and if not they know a kid who does. Since you're making the fudge, tone down the sugar for a hint of sweetness instead of a sugar rush. Now go out and make someone’s day.
Check out some other delish Chocolate Fudgy recipes for your sweet tooth -
Ooey Gooey Chocolate Fudgy Brownies
No Bake Oreo Truffle Balls
It wouldn’t be Christmas without some sweet treats such as Bark recipes. Besides Valentine’s Day, Christmas is another holiday where people give food as gifts or host cookie and candy swaps. What better gift to give to another or your family than a tin full of fudge.
Holiday fudge is sweet and not tooth-friendly. But, it's the Christmas holiday season which only comes once a year. Grandmom says your teeth will forgive you as long as you brush afterwards! Fudge looks good and is easy to make. Be sure not to leave it unattended or the ingredients may overcook and ruin your batch of fudge.
How To Make Fudge
The main utensil that is needed for fudge making is a candy thermometer. Candy thermometers are used to determine the stage that the mixture is in at the time. The ingredients will either be soft, firm, or brittle depending on the temperature. Fudge will be soft but firm enough to hold its shape in the pan when cut.
The basics of fudge making are the same for most kinds. It's just a matter of adding other ingredients. Nuts are a great addition to fudge. Whole or chopped pecans, chopped walnuts, or chopped almonds add a different texture to the fudge.
Since it's holiday time, sprinkle some crushed candy canes on top of the fudge. A greater minty taste requires adding something like Crème de Menthe to the fudge mixture. Candy canes come in many flavors and colors. Decorate the fudge squares with a different candy cane flavor.
If mint isn’t your favorite flavor, add some sprinkles or white chocolate treats. During the holidays, white chocolate is sold in various shapes like snowflakes, snowmen, and stars. If that's too much white chocolate, top your confection with chocolate shavings instead. It may seem like overkill, but the taste of white chocolate is not the same as milk chocolate and the contrast may be enjoyed by the family.
Fudge is a wonderful Christmas dessert. It keeps well in airtight containers with waxed paper. Most people like it and if not they know a kid who does. Since you're making the fudge, tone down the sugar for a hint of sweetness instead of a sugar rush. Now go out and make someone’s day.
Check out some other delish Chocolate Fudgy recipes for your sweet tooth -
Ooey Gooey Chocolate Fudgy Brownies
No Bake Oreo Truffle Balls
Crockpot Molten Lava Pudding Cake
3 C semi sweet chocolate chips
1 (14 oz) can sweetened condensed milk
1/8 t salt
1 C peanut butter chips, divided (or use butterscotch if anyone has peanut butter allergies)
1 1/2 t vanilla extract
1/2 C whipping cream
Place the chocolate chips into a heavy saucepan and place the pan over low heat.
Add the condensed milk and the salt.
Stirring often, melt the chips into the milk until the mixture becomes smooth.
Remove from the heat.
Quickly stir in 1/2 C of the peanut butter chips and the vanilla.
Place a piece of wax paper into a square baking pan.
Spread the mixture evenly into the pan.
Place the fudge into the refrigerator for 2 hours or until firm.
When firm make the glaze.
Place the remaining peanut butter chips in a saucepan.
Pour in the whipping cream.
Place the pan over low heat and stirring often melt the peanut butter chips into the cream until smooth.
Spread the glaze over the top of the chilled fudge.
Let the fudge stand 5 minutes before cutting.
Easy cleaning up the kitchen with Handmade Crochet Dish Cloths from Moomettes Crochet shop !
Peanut Butter Glazed Fudge
3 C semi sweet chocolate chips
1 (14 oz) can sweetened condensed milk
1/8 t salt
1 C peanut butter chips, divided (or use butterscotch if anyone has peanut butter allergies)
1 1/2 t vanilla extract
1/2 C whipping cream
Place the chocolate chips into a heavy saucepan and place the pan over low heat.
Add the condensed milk and the salt.
Stirring often, melt the chips into the milk until the mixture becomes smooth.
Remove from the heat.
Quickly stir in 1/2 C of the peanut butter chips and the vanilla.
Place a piece of wax paper into a square baking pan.
Spread the mixture evenly into the pan.
Place the fudge into the refrigerator for 2 hours or until firm.
When firm make the glaze.
Place the remaining peanut butter chips in a saucepan.
Pour in the whipping cream.
Place the pan over low heat and stirring often melt the peanut butter chips into the cream until smooth.
Spread the glaze over the top of the chilled fudge.
Let the fudge stand 5 minutes before cutting.
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