Marshmallow fluff peanut butter fudge recipe on jar

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Recipe from

browniebites.net

1 rating · 20 minutes · Vegetarian, Gluten free

Christina P. Harman

209 followers

Candy Recipes Homemade

Peanut Recipes

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Ingredients

Canned Goods

1 12oz can Evaporated milk

Condiments

1 7oz jar Marshmallow creme

1 16oz jar Peanut butter, creamy

1 tsp Vanilla extract or vanilla bean paste, pure

Baking & Spices

2 lbs Powdered sugar

Dairy

1 stick Butter, unsalted

Make it

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This peanut butter fudge recipe is easy to follow and features Jif® creamy peanut butter. Follow the simple steps for a delicious, creamy fudge that's perfect for sharing, especially around the holidays.

Ingredients

• No-stick cooking spray
• 3 cups Sugar
• 1/2 cup Butter
• 2/3 cup evaporated milk
• 1 2/3 cups Jif® Creamy Peanut Butter
• 1 (7 oz.) jar marshmallow creme
• 1 teaspoon vanilla extract

Directions

• Step 1

  LINE 13 x 9-inch pan with aluminum foil; spray with no-stick cooking spray.

• Step 2

  COMBINE sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil. Reduce heat and simmer 5 minutes, stirring constantly. Remove from heat.

• Step 3

  ADD peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended. Spread in prepared pan. Cool. Cut into candy-sized pieces.

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My favorite thing to make for Christmas is an Egg Nog Pie, I discovered this recipe over 20 years ago in The Williamsburg Cookbook. It can be a little fussy to make, but it's not too bad. My husband's specialty has always been Brussel Sprouts w/Bacon and Chestnuts (which were widely available when we lived in the UK). For those that would like to try the pie, here it is: Eggnog Pie Modified Williamsburg Cookbook version by me :-) Ingredients: Baked pie shell* 1 cup (8 oz.) milk 1 1/2 cups (12oz.) whipping cream (divided) 2 ½ t unflavored gelatin (roughly 1 packet, but a packet can vary widely, according to Cooks Illustrated, so measure to be sure) plus 1t to stabilize the topping [Note: 6 sheetsof gelatin is the equivalent of 3 teaspoons of powdered gelatin or a 10g packet, therefore you will need 5 sheets for the base and 2 sheets for stabilizing the whipped cream] 6 T Splenda (divided) [if not using Splenda, the entire recipe takes ¾ cup (6 oz.) sugar, divided] 3T granulated sugar (this is part of the ¾ cup of sugar needed, Splenda CANNOT be substituted for this!) 3 eggs separated 1/4 cup (2 oz.) dark rum (I like to use a dark rum, but this ingredient is entirely optional!) vanilla, to taste nutmeg, for garnish (freshly grated, if possible!) * Bake the pie shell first, so it has time to cool before adding the filling. Method: Separate the eggs, putting the whites into a bowl of a size to be able to whip them (get another bowl to whip ½ cup cream later), and the yolks into a large custard cup or ramekin. Soften gelatin in 1/4 cup (2 oz.) water, boil the milk plus 5T Splenda (1/2 cup, 4oz. sugar), beat yolks and add 1/2 cup (4oz.) of milk mixture to yolks, beat and add to the rest of the milk mixture, cook gently until mixture coats back of a spoon*, add gelatin mix and rum, cool in fridge until beginning to set (about 35 minutes, but start checking every 5 minutes at 30). It should be the consistency of pudding when it is ready. Meanwhile, beat egg whites and 3 tablespoons sugar (one T at a time) until soft peaks form. Fold into the custard. Whip ½ cup (4oz.) of the cream until stiff. Gently beat the whipped cream into the custard mixture with a wire whisk attachment on an electric mixer until combined. Place into pie shell. Freeze for an hour or two (at most) or refrigerate overnight. Whip remaining cream with 1t gelatin**, a small amount of vanilla (to taste), and 1T Splenda (or sugar) until reasonably stiff, but still soft. Cover the custard with whipped cream and sprinkle nutmeg (freshly grated is best!) on top. Refrigerate until served and refrigerate all leftovers. *Note: if the mixture manages to curdle on you, pour it into a blender and puree. Alternatively, if you own a stick blender, pour the mixture into a tall, wide-mouthed plastic cup and whiz until smooth. Make sure that you wash out the pan so that any remaining curdled bits do not recombine. This can also be done if the cooled mixture accidentally solidifies! **To stabilize one cup of cream: Start whipping the cream. Mix 1t unflavored gelatin (2 sheets) with 1T water in a microwavable cup. Heat for 10-15 seconds, until the gelatin has melted. While the gelatin is still in a liquid state, very quickly pour it into the whipping cream as the cream is starting to stiffen.

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