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Christina R’s Easiest Peanut Butter Fudge


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Member since 2012

Serves 15 | Prep Time 15 | Cook Time 5

Ingredients

(118 ml) ½ cup butter
(509 ml) 2 ¼ cups brown sugar
(125 ml) ½ cup milk
(177 ml) ¾ cup peanut butter
(5 ml) 1 teaspoon vanilla extract
(793 ml) 3 ½ cups confectioners’ sugar
(675 ml) 3 cups unsalted peanuts for topping (optional)


In a medium sauce pan melt butter at medium heat


Add brown sugar and milk; stir ingredients together


After bringing to a boil wait 2 minutes, stirring constantly


Remove mix from heat


Add your peanut butter and vanilla; stir together


Pour mix over confectioners’ sugar in a (preferably) large mixing bowl


Beat the mixture until it becomes smooth


Pour substance into an 8x8 inch (20.32x 20.32 centimeters) pan; spread out


(optional) add peanut topping, push them into the fudge a little so that they stay (optional)


Cool the fudge until firm then cut into squares


ENJOY!


Pairs Well With


Notes

This recipe was modified from allrecipes.com.

I got this recipe a couple of months ago from my aunt when she had made it for my cousin’s birthday. She told me that in order to find it I had to go on to allrecipes.com. I really loved them so I did as she instructed. The peanut butter fudge made from this recipe is a great snack for any occasion! When you put these little cubes in your mouth they just seem to melt to little sugar particles of peanut buttery flavor. It is a delicious treat that I am sure you and your family will love! CHEMISTRY INFORMATION: The pure substance in this recipe is sugar (C12H22011) . The ingredients that are homogeneous mixtures are butter, vanilla extract, milk, peanut butter, brown sugar, confectioners’ sugar and unsalted peanuts. The liquid made after the boiling of the fudge is also a homogeneous mixture.

One heterogeneous mixture is the fudge with the peanuts stuffed on the top after it is cooled/cooked. Another heterogeneous mixture is the fudge mix when you first put all the ingredients together, before stirring etc. A physical change is the butter when it melts to a soft substance instead of a solid one like it is after coming out of the refrigerator. Another physical change is the mixing of the fudge ingredients. A chemical change that occurred was in the ingredients. One chemical reaction was digestion, in order to get the milk the cow had to eat grass or grains and digest them to get the proper nutrition needed for milk, which is within the recipe. Another chemical change was the photosynthesis that took place within the plants that were needed to make some of the other ingredients such as brown sugar or the peanuts. The plant needed the energy from the sun rays in order to grow to a plant that is able to produce the ingredients needed for this food. NUTRITION INFORMATION: 369 calories, 17 mg cholesterol, 0.8 g fiber, 116 mg sodium, 63.2 g carbohydrates, 12.8 g fat, 3.6 g protein.

Submitted by: "Christina R."

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