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Back in Action – With Peanut Butter Fudge

So I’m finally back in action! So I’ve got a new recipe to toss up. It’s very similar to my recipe for chocolate fudge, really the only difference is taking out chocolate and adding in peanut butter! Now, for this I did not have any marshmallow fluff- and decided to use miniature marshmallows instead. I used too many and the fudge didn’t set up properly. I had to put it in the freezer and even at that point it wasn’t fudge- like. But it was solid enough to cut, pick up, and eat. It was still delicious either way. I used about 2/3 of the bag, and half the bag would likely have worked better. Moral of the story: use fluff, not mini marshmallows.

Ingredients

  • 12 oz jar of Peanut Butter
  • 7oz jar of Marshmallow Fluff (or 1/2 bag of mini marshmallows)
  • 3 cups of sugar
  • 1 5oz can of evaporated milk
  • 1 1/2 sticks of butter
  • 1 teaspoon vanilla

Directions

  • Add sugar, butter, and evaporated milk to a pot. Keep the burner on medium heat (I use 4 on my oven) and slowly bring this to a boil. If you don’t do it slowly the sugar will not melt properly and you will end up with grainy fudge.
  • After mixture is at a rolling boil, let it continue to boil for 4 minutes.
  • Remove from heat and stir in the marshmallow fluff and peanut butter until well combined.
  • Pour into a greased pan (13×9 is what I use). Let it cool for about 10 minutes and then you can place it into the refrigerator to finish setting. Leave it in the fridge for a couple of hours to make sure it sets. (If the fudge has trouble setting, pop it into the freezer.)
  • Cut and serve!

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Toffee Bars

This recipe comes from one of my current favorite books- Complete Baking from Martha Day. I found it at Ollie’s for like 6 dollars and has tons of recipes in it. Everything I have tried out of it so far has been incredibly delicious. I did this one straight from the book, instead of my usual tweaking. The final product was- more or less- mediocre. I am a huge fan of toffee and of brown sugar. Basically my toffee bars ended up and fluffy- like a large pan of gigantic cookie. I should have split it into two pans, or only used half. But- what can you do? So I guess this is a semi-success.

Ingredients

  • 1 lb light brown sugar
  • 1 lb butter/margarine at room temperature
  • 2 egg yolks
  • 1 1/2 teaspoons vanilla
  • 1 lb flour
  • 1/2 teaspoon salt
  • 4oz milk chocolate broken into pieces
  • Heath Toffee Bits

Directions

  1. Preheat the oven to 350°
  2. Beat the sugar & butter until light and fluffy. Beat in the egg yolks and vanilla. Stir in the flour and salt.
  3. Spread the dough in a greased baking dish/pan.
  4. Bake for 25-30 minutes.
  5. Remove from oven and immediately place chocolate pieces on top of the hot biscuit base. Let stand until chocolate softens, and then spread it evenly with a spatula.
  6. Sprinkle with heath bits.
  7. While still warm, cut into bars.

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