Easy Caramel Fudge with condensed milk recipe Fas Kitchen
Instructions. Line a 9ร13-inch pan with parchment paper. In a large, heavy saucepan, over medium heat, mix sugar, butter, and evaporated milk. Bring mixture to a boil, leave on heat until the mixture registers 234ยฐF on a candy thermometer (about 5 minutes), stirring constantly. Remove from heat and stir in peanut butter until thoroughly combined.
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Directions. Line a 9x13 inch pan with foil or parchment paper. Combine sugar, evaporated milk, and butter In a medium saucepan. Cook over medium heat stirring frequently until it comes to a boil. Boil for 10 minutes, remove from heat and stir in peanut butter and marshmallow creme. Pour into the prepared pan and chill until set.
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Line an 8 by 8-inch square pan with wax or parchment paper. Add the white chocolate chips, sweetened condensed milk, and peanut butter to a microwave-safe bowl. Microwave for 30 seconds at 50% power, remove the bowl, and stir with a rubber spatula. Keep microwaving the fudge at 15-second intervals at 50% power, stirring well until the white.
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Instructions. Butter a small pyrex or 8x8 baking dish and set aside. In a medium saucepan (preferably non-stick), combine the milk and sugar, and bring to a boil. Continue to boil, stirring constantly, for three minutes. Remove the pan from the heat and add the peanut butter and marshmallow fluff. Stir until well combined.
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Combine the butter, sugar and milk in a heavy 3-quart saucepan. Bring to a full rolling boil on medium heat, stirring constantly. Continue cooking and stirring for 5 minutes on medium heat or until a candy thermometer reaches 240ยฐF (a little more than soft ball stage). Remove from the heat and stir in the peanut butter.
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Stir in peanut butter, marshmallow fluff and vanilla extract until combined. Spread into 8" pan and smooth the top with an offset spatula. Refrigerate until firm, about 2 hours. Lift fudge out of pan, cut edges off to make all sides of the fudge smooth, then cut into squares. Store between layers of parchment or wax paper in an airtight container.
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Cook for 2 more minutes, stir and check with a candy thermometer. If you need to, cook 1 more minute or until the candy thermometer reaches 234 degrees. Microwaves vary, so the heating time might vary as well. When the mixture has reached the desired temperature, stir in the peanut butter and marshmallow creme.
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Instructions. Prepare the Pan: Line an 9ร5" inch loaf pan with parchment paper, leaving some overhang for easy removal. Combine Ingredients: Combine peanut butter and sweetened condensed milk in a microwave-safe bowl and microwave the mixture for 2 minutes on 50% power. Stir until smooth. It'll still be runny.
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Instructions. Generously rub a 6"x6" square pan with butter on the bottom and sides. Combine sugar, marshmallow creme, salt, vanilla, milk, and butter in a medium heavy-bottomed pot. Cook over medium heat stirring until everything is melted. Attach a candy thermometer to the edge of the pot.
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Instructions. Wipe down a piece of foil with the wrapper of the stick of butter, then line an 8x8 pan with it. Melt the butter in a large pot over medium heat, then whisk in the brown sugar and milk and bring to a boil (start timing when you see small bubbles) for 2 minutes whisking constantly.
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Combine the chocolate chips, milk, and marshmallows in a medium-size saucepan over medium heat. Stir frequently as the chocolate melts. Add the peanut butter and vanilla. Stir to melt and combine well. Remove from the heat. Lightly grease a 10-inch square pan or line with parchment.
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Add the vanilla, salt, and peanut butter. Stir until smooth and incorporated into the batter. Once the fudge batter is smooth and uniform, immediately pour it into the prepared pan and smooth out with spatula or butter knife. Let the fudge cool to room temperature in the pan, then chill in the fridge overnight.
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Combine the sugar and milk in a medium saucepan, and bring to a boil over medium-high heat, stirring occasionally. Boil at a rapid boil for 3 minutes, stirring constantly, then remove from the heat. Add the Marshmallow Fluff, peanut butter, and vanilla extract to the sugar mixture, and stir vigorously to incorporate.
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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 8-9โณ pan with butter or line with parchment.
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Make sure the baking pan and all of the ingredients are well prepared. Place a 9ร13-inch baking pan in the center of the pan and cover the bottom with foil. Place the sugar, butter, and milk in a medium pot over medium heat, stirring constantly, until the sugar, butter, and milk are all covered and the milk is boiling.
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Combine white chocolate chips and peanut butter in a bowl. Microwave in 30-second increments until melted and smooth. Put it all together. Stir in the sweetened condensed milk. Chill. Spread the contents of the bowl into the prepared baking pan and chill in the fridge until firm, 2-3 hours.
