Walnut Peanut Butter Fudge

Name: Walnut Peanut Butter Fudge
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 81
Cuisine: Global
Ingredients: 110 grams packed brown sugar; 110 grams packed brown sugar; 11 Tbsps butter, softened, divided; 240 grams confectioners sugar; 171 milliliters light corn syrup; 252 milliliters evaporated milk; 283 grams package peanut butter chips; 1 teaspoon salt; 400 grams sugar; 117 grams chopped walnuts

You can never have too many dessert recipes, so give Walnut Peanut Butter Fudge a try. This recipe covers 1% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 69 calories, 0g of protein, and 3g of fat per serving. This recipe serves 81. From preparation to the plate, this recipe takes roughly 35 minutes. Head to the store and pick up peanut butter chips, corn syrup, confectioners' sugar, and a few other things to make it today. Users who liked this recipe also liked Microwave Peanut Butter Fudge topped with Chocolate & Mini Peanut Butter Cups | Muffins for Muffin, Microwave Peanut Butter Fudge topped with Chocolate & Mini Peanut Butter Cups | Muffins for Muffin, and Peanut Butter Fudge and Peanut Butter Tip.

Instructions

Line a 9-in. square pan with foil and grease the foil with 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, evaporated milk, salt and 4 tablespoons butter. Cook and stir over medium heat until mixture comes to a rapid boil. Boil for 8 minutes or until a candy thermometer reads 226°, stirring constantly.

Ingredients you will need

Evaporated Milk

Butter

Candy

Sugar

Salt

Equipment you will use

Candy Thermometer

Sauce Pan

Aluminum Foil

Frying Pan

Remove from the heat.

Add peanut butter chips; stir until mixture is smooth.

Ingredients you will need

Peanut Butter Chips

Pour into prepared pan. Refrigerate for 30 minutes.

Equipment you will use

Frying Pan

Meanwhile, in a heavy saucepan, combine brown sugar, corn syrup and remaining butter. Cook and stir until smooth. Bring to a boil over medium heat.

Ingredients you will need

Brown Sugar

Corn Syrup

Butter

Equipment you will use

Sauce Pan

Remove from the heat. Stir in confectioners' sugar until smooth.

Ingredients you will need

Powdered Sugar

Spread evenly over peanut butter layer in pan.

Ingredients you will need

Peanut Butter

Spread

Equipment you will use

Frying Pan

Sprinkle with walnuts; press down lightly. Refrigerate for 2 hours or until firm. Using foil, lift fudge out of pan.

Ingredients you will need

Walnuts

Fudge

Equipment you will use

Aluminum Foil

Frying Pan

Cut into 1-in. squares. Store in an airtight container in the refrigerator.

Equipment

Ingredients

Servings:

110grams

packed brown sugar 110grams

packed brown sugar 11Tbsps

butter, softened, divided 240grams

confectioners' sugar 171milliliters

light corn syrup 252milliliters

evaporated milk 283grams

package peanut butter chips 1teaspoon

salt 400grams

sugar 117grams

chopped walnuts

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Fudge. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Williams Selyem Russian River Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 110 dollars per bottle.

Williams Selyem Russian River Valley Pinot Noir

Red cherry, strawberry confiture, and faded rose petal aromas seem to sing in the top registers in this alluring offering. Hints of beet root, dried herbs and wood spices offer some bass notes to complete this wonderful orchestral suite. With air, the aromas intensify with notes of Morello cherry. The palate is very dense on entry with a strong streak of minerality through to the finish. The tannins are extremely fine grained and reminiscent of Ceylon tea. The 2015 Russian River Valley Pinot Noir is a classic, and highlights the elegance and power of a truly great growing region.The Pinot Noir for this blend was sourced primarily from our Drake Estate Vineyard, and the Williams Selyem Estate Vineyard.