3 INGREDIENT SUGAR-FREE PEANUT BUTTER FUDGE
Provided by Brenda Bennett | Sugar-Free Mom
Time 5m
Number Of Ingredients 8
Steps:
- Slightly melt or soften the peanut butter and coconut oil together in the microwave or low heat on the stove.
- Add this to your blender and add the rest of the ingredients.
- Blend until combined.
- Pour into a parchment lined 8 by 5 loaf pan.
- Refrigerate until set, about 2 hours.
- If using chocolate sauce, whisk ingredients together and drizzle over fudge after it's been set.
- Best if kept refrigerated.
Nutrition Facts : ServingSize 1 serving, Calories 290 kcal, Carbohydrate 4 g, Protein 5 g, Fat 29 g, SaturatedFat 17 g, Sodium 70 mg, Fiber 1 g, Sugar 1 g, Cholesterol 1 mg
PEANUT CHOC-SCOTCH FUDGE
Best of all worlds, this fudge is to die for!
Provided by TAMISANGELS
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 45m
Yield 24
Number Of Ingredients 8
Steps:
- Lightly grease a 9x13 inch dish.
- In a 2-quart saucepan over medium heat, combine butter, sugar and milk. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in peanut butter, chocolate chips and butterscotch chips until melted. Stir in vanilla. Fold in marshmallow creme. Pour into prepared pan. Chill in refrigerator until firm.
Nutrition Facts : Calories 299.6 calories, Carbohydrate 42.4 g, Cholesterol 15.9 mg, Fat 14.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 95.9 mg, Sugar 38.3 g
BUTTERSCOTCH PEANUT FUDGE
I am a substitute teacher and found this fudge recipe in a very old book in our school library. It was written before microwaves, so I modified it to make a quick treat. The faculty and staff gave it rave reviews. -Peggy Key, Grant, Alabama
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 6-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a microwave-safe bowl, combine the milk, chips and marshmallows. Microwave, uncovered, at 80% power for 3 minutes or until chips and marshmallows are melted, stirring frequently. Stir in peanut butter and vanilla until combined. Fold in the peanuts., Pour into an 11x7-in. pan coated with cooking spray. Cover and refrigerate for 2 hours or until firm. Cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 67 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 28mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
BUTTERSCOTCH FUDGE
Butterscotch and fudge are a match made in heaven with this award-winning recipe. Special add-ins make take this butterscotch fudge recipe to a whole new level. -Virginia Hipwell, Fenwick, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 pounds.
Number Of Ingredients 8
Steps:
- Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large saucepan, combine the sugar, milk, salt and remaining 2 tablespoons butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly. , Remove from heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature.
Nutrition Facts : Calories 64 calories, Fat 2g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 29mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
SUGAR FREE PEANUT BUTTER FUDGE
I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Obesity Help. This recipe was posted by Mikala W.
Provided by internetnut
Categories Candy
Time 18m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter and peanut butter in the microwave on high for 2 minutes. Stir. Microwave for another 1 minute
- Remove and stir in the cream cheese until completely dissolved.
- Stir in the Splenda and then stir in the Protein Powder.
- Grease a 8 x 11 glass casserole.
- Pour in the dish. Put in the refrigerator until cool.
- To speed up this process place in the freezer until cool.
Nutrition Facts : Calories 441.6, Fat 44.1, SaturatedFat 20.7, Cholesterol 76.6, Sodium 196.7, Carbohydrate 6.9, Fiber 1.9, Sugar 3.5, Protein 9.2
LOW-FAT SUGAR-FREE PEANUT BUTTER FUDGE
Make and share this Low-Fat Sugar-Free Peanut Butter Fudge recipe from Food.com.
Provided by smelly0610
Categories Candy
Time 1h
Yield 64 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in sauce pan.
- Add peanut butter and stir until smooth
- Add vanilla and splenda to peanut butter mixture and stir to combine with a wooden spoon.
- Pour into an 8 x 8 pan that has been either buttered, Pam'ed or lined with wax paper
- Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
- Cut into 1-inch pieces and store in an airtight container for up to a week.
- cooking time does not reflect refrigeration time.
Nutrition Facts : Calories 25.6, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 20.4
SUGAR FREE PEANUT BUTTER - SCOTCH FUDGE
Make and share this Sugar Free Peanut Butter - Scotch Fudge recipe from Food.com.
Provided by internetnut
Categories Candy
Time 15m
Yield 50 serving(s)
Number Of Ingredients 5
Steps:
- Grease a 9x13" pan with cooking spray, set aside.
- Beat together pudding mix and milk in a bowl. Beat in peanut butter until smooth. Set aside.
- In a large bowl, beat cheese and Splenda until creamy.
- Add pudding mixture and beat smooth.
- Pour into prepared pan and chill 2-3 hours.
Nutrition Facts : Calories 33.7, Fat 2.7, SaturatedFat 1.2, Cholesterol 4.9, Sodium 23.9, Carbohydrate 1.1, Fiber 0.1, Sugar 0.2, Protein 1.4
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