Buckeye Fudge

Buckeye Fudge

Recipe from   https://barefeetinthekitchen.com/buckeye-fudge-recipe
Buckeye Fudge is what happens when you combine creamy peanut butter fudge with smooth, rich, dark chocolate fudge.

Ingredients
  • Peanut Butter Layer:
  • 1  cup  butter
  • 1  cup  creamy peanut butter
  • 1  teaspoon  vanilla
  • 3 1/2  cups  powdered sugar
  • Chocolate Layer:
  • 7  ounces  sweetened condensed milk  1/2 of a 14 ounce can
  • 1 1/2  cup  dark or semi-sweet chocolate chips
  • 2  tablespoons  butter
Instructions
DIRECTIONS for the microwave:
  1. Peanut Butter Layer – Combine the peanut butter, butter and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly. Grease an 8-9? pan with butter or line with parchment. Transfer the peanut butter fudge mixture to the pan and press into the pan.
  2. Chocolate Layer – Combine the milk, the chocolate and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds if needed. Stir until smooth. Pour over the peanut butter fudge.
  3. Let cool on the counter for at least 4 hours before cutting, or chill in the refrigerator. Slice into bite size servings and store in an airtight container in the refrigerator for up to a week. Enjoy!
DIRECTIONS for the stove-top:
  1. Peanut Butter Layer – Combine the peanut butter, butter and vanilla in a medium size saucepan over medium low heat. Stir to combine, it should come together very quickly and be smooth and creamy. Remove the pan from the heat and slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
  2. Chocolate Layer – Combine the milk, the chocolate and the butter in a medium size glass bowl over a simmering pan of water and allow it to slowly melt while stirring occasionally. Once it has fully melted, stir until smooth. Pour over the peanut butter fudge.
  3. Let cool on the counter for at least 4 hours before cutting, or chill in the refrigerator. Slice into bite size servings and store in an airtight container in the refrigerator for up to a week. Enjoy!

Notes The fudge will set up at room temperature in a few hours. It is sliceable and perfect that way. Personally, I preferred mine cold and served it from the refrigerator. I’ve listed the fudge as 48 servings. However, I liked my bites sliced even smaller, (this fudge is rich!) so it really turned out to be closer to 80 little bite-size squares for my family. I’ve found that the layers of fudge will sometimes separate if you attempt to slice it while it is super cold straight from the refrigerator. Set the fudge on the counter and let it warm at room temperature for a few minutes before slicing into bite-size pieces.

to print recipe:

Copy the  URL of the page you wish to print  from your browser’s address bar (right-click on the  URL , then click  Copy and then 

Share this post...
Previous post Next post

Comments

Leave a comment