Buckeyes
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
12 ounces semi-sweet chocolate chips
2 tablespoons shortening
Line a baking sheet with waxed paper; set aside.
In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with spoon to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
(Hint: Only use 3 cups of powdered sugar if you don't sift it. Don't add last cup until partially mixed, only add as much as you need so they don't dry out.
Roll them, place them on a cookie sheet and then stick the toothpick in the middle and freeze them. When the milk chocolate is melted, easy to dip, and to cover the toothpick hole, I dip my finger in water and rub over to hole. Seals up very quickly.)
Hints: Rolling the balls was very sticky, so put powdered sugar on a paper plate and dip both palms in after rolling each ball; balls come out smooth. 5 MINUTE FUDGE
12 oz. Semisweet Chocolate Chips 1 C. Butterscotch Chips (or Peanut Butter Chips)
14 oz. can Sweetened Cond. Milk (save can) 1 tsp. Vanilla
8 oz. Pecans or Walnuts, chopped ½ C. Raisins (optional)
Butter, softened
Grease 8" round cake pan with butter. Pour all the chips, condensed milk and vanilla into saucepan; place over low heat. Stir until melted, about 3 minutes. Meanwhile, cover empty milk can with plastic wrap and place in the center of cake pan.
Stir in nuts and raisins. Scoop fudge into cake pan around the milk can to form a wreath. Do not smooth. Place pan into fridge and chill until firm. Remove can from center, loosen sides with a spatula, and remove to plate if desired. Cut into thin slices to serve.
You can also line a square baking pan with wax paper and pour fudge into it, chilling until firm. Then turn out of pan, peel wax paper off of fudge, and slice.
5 Minute Peanut Butter Fudge
1 can sweetened condensed milk
1 bag peanut butter chips (found next to chocolate chips)
1 cup roasted but not salted peanuts,roughly chopped
Butter an 8-inch square baking pan.
In a 2-quart microwave safe bowl add the sweetened condensed milk. Place bowl in the microwave and cook on HIGH for 2 minutes. This will become very hot and start to caramelize.
Remove from microwave and stir in the bag of peanut butter chips and stir until smooth. Now add the peanuts.
Stir until peanuts are incorporated.
Pour into an 8 inch square pan that has been buttered.
Keep one spoonful for yourself.
Place in the refrigerator for about 15-20 minutes. Enjoy!
Best Peanut Butter Fudge - Easy and delicious!
1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.
Tip: brown sugar and confectioners' sugar both measure out to be a 1 lb. box each.
Five-Minute Fudge
1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) pkg. chopped pecans
8-inch cake pan, lightly greased with softened butter
Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.
Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.
The fudge will set up almost immediately. =A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.
