STEPHEN'S CHOCOLATE PEANUT BUTTER MARBLE FUDGE
After hunting for the 'perfect' recipe, I decided to experiment on my own. This received rave reviews. We now just refer to it as "Stephen's Fudge". This has been adapted from an Eagle Brand recipe. Cooking time is chilling time. UPDATE Aug 18/08: I'm very happy to say that this recipe won Second Place in the Eagle Brand Category at our local fair.
Provided by Diana 2
Categories Candy
Time 3h30m
Yield 30 squares, 30 serving(s)
Number Of Ingredients 5
Steps:
- Lightly spray an 8 x 8 pan with oil. Lining it with parchment paper also works well.
- In a medium saucepan, mix together chocolate chips, peanut butter chips and sweetened condensed milk. Heat at medium temperature until chips have melted and mixture is smooth.
- Remove from heat and add the vanilla.
- Spread in the prepared pan.
- While still warm, add dollops of the peanut butter, and swirl with a knife to create the marble effect.
- Chill for at least 3 hours or until firm before cutting.
Nutrition Facts : Calories 92.4, Fat 4.4, SaturatedFat 1.9, Cholesterol 4.6, Sodium 40.9, Carbohydrate 10.9, Fiber 0.5, Sugar 10.1, Protein 2.7
CHOCOLATE PEANUT BUTTER FUDGE
This is such an easy and fun recipe to make.
Provided by Jean
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Yield 32
Number Of Ingredients 6
Steps:
- Butter one 9x9 inch pan.
- Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
- Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 20.7 g, Cholesterol 3.2 mg, Fat 3.4 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 33.4 mg, Sugar 19.9 g
CREAMY CHOCOLATE MARBLE FUDGE
Enjoy this tasty creamy chocolate fudge recipe that's perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 96
Number Of Ingredients 11
Steps:
- Butter rectangular pan, 13x9x2 inches, or line with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Heat sugar, milk, butter and cream cheese to boiling in 6-quart Dutch oven over medium-high heat and cook 6 to 8 minutes, stirring constantly. Reduce heat to medium. Cook about 10 minutes, stirring occasionally, to 225° on candy thermometer; remove from heat.
- Quickly stir in marshmallow creme and vanilla. Pour 4 cups hot marshmallow mixture over white baking chips in large bowl; stir to mix. Stir milk chocolate chips, semisweet chocolate chips, cocoa and nuts into remaining marshmallow mixture.
- Pour one-third of the white mixture into pan, spreading evenly. Quickly pour one-third of the chocolate mixture over top, spreading evenly. Repeat twice. Swirl knife greased with butter through mixtures for marbled design. Cool until set.
- Refrigerate uncovered about 3 hours or until set. Cut into 12 rows by 8 rows with knife greased with butter. Store covered in refrigerator.
Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Candy, Sodium 30 mg
STEPHEN'S CHOCOLATE CHIP COOKIES
I created this recipe for my father on his birthday. It contains lots of different chocolates and nuts. Thanks Dad for sending me to cookie baking school at the San Francisco Culinary Academy! This one is just for you!
Provided by Wendy Peppel
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 50m
Yield 48
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter, brown sugar, and white sugar. Mix in the eggs and vanilla. Combine the flour, baking soda, baking powder, and salt; add to butter mixture, and stir until just blended. With a large wooden spoon, stir in the white, milk, and semi-sweet chocolate chips. Stir in the walnuts, pecans, and almonds. Drop dough by heaping spoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on the baking sheet before transferring to wire racks to cool completely.
Nutrition Facts : Calories 145.9 calories, Carbohydrate 18.4 g, Cholesterol 19 mg, Fat 7.8 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 4 g, Sodium 95.1 mg, Sugar 12.8 g
PEANUT BUTTER AND CHOCOLATE MARBLE FUDGE
Peanut butter and chocolate swirled together in one fast fudge - yummmmm Another recipe that I love from Eagle Brand!!
Provided by Chef mariajane
Categories Candy
Time 10m
Yield 64 pieces
Number Of Ingredients 6
Steps:
- In one small saucepan, heat half a can of sweetened condensed milk with semi-sweet chocolate and 1/4 teaspoons baking soda. Stir frequently until chocolate is melted. Stir in vanilla.
- In another small saucepan, heat remaining sweetened condensed milk with white chocolate, 1/4 teaspoons baking soda and peanut butter, stirring until melted.
- Pour dark chocolate mixture in parchment paper-lined 8-inch square pan. Pour peanut butter mixture on top and swirl with a spoon or knife. Cool. Chill 4 hours or until firm.
- Remove from pan and cut into 1-inch squares.
Nutrition Facts : Calories 55.8, Fat 2.9, SaturatedFat 1.6, Cholesterol 2.5, Sodium 14.7, Carbohydrate 7.2, Fiber 0.3, Sugar 6.7, Protein 1
FAT PETE'S FUDGE
Flying back from Hawaii this Thanksgiving - and sat by the nicest couple that shared their snacks and a recipe for fudge to die for! He asked me to call it Fat Pete's Fudge if I got it published in honor of him! Thanks to Fat Pete!
Provided by Rita Spangler
Categories Dessert Recipes Chocolate Dessert Recipes Milk Chocolate
Time 1h25m
Yield 72
Number Of Ingredients 7
Steps:
- Grease a 9x13-inch baking pan. Set aside.
- Bring butter, sugar, and evaporated milk to a boil in a saucepan over medium heat. Boil for 5 to 7 minutes, then remove from heat and quickly stir in the marshmallow cream, chocolate candy, and chocolate chips, until the chocolate has melted and is fully incorporated. Pour chocolate mixture into the prepared baking pan. Dot the top of the fudge with peanut butter. Swirl a knife through the fudge and peanut butter to create a marble effect. Cover and refrigerate until firm, about 1 hour. Cut into squares for serving.
Nutrition Facts : Calories 191.4 calories, Carbohydrate 26.3 g, Cholesterol 7.6 mg, Fat 9.4 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 4.3 g, Sodium 59.3 mg, Sugar 23 g
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