Creamy Peanut Butter Fudge

Fudge is a Christmas tradition in our house. I've been making my cookies & cream fudge for over a decade now, so it's the gold standard that all other fudge recipes get compared with. And let me tell you, my kids said they have found a new favorite in this creamy peanut butter fudge! It's smooth, rich, and full of flavor. I will definitely be adding this recipe to our annual holiday baking list!

Creamy Peanut Butter Fudge
Yield: 9x13 pan

Ingredients

• 2 1/2 cups sugar
• 3/4 cup (1 1/2 sticks) butter
• 2/3 cup (5 oz can) evaporated milk
• 1/3 cup creamy peanut butter (I use Jif)
• 7 oz jar marshmallow creme
• 10 oz pkg peanut butter chips

Directions

1. Line shallow 9x13 baking pan with parchment paper (leave extra hanging over two longer edges for easier removal after cooling); set aside.
2. Combine sugar, butter, and evaporated milk in medium, heavy-duty saucepan over medium heat. Bring to full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
3. Stir in peanut butter, marshmallow creme, and peanut butter chips; mix until smooth.
4. Pour fudge into lined pan.
5. Cool at room temperature until pan is no longer warm (about 2-3 hours). Then move pan to refrigerator to chill (about 1-2 hours).
6. Lift fudge from baking pan using parchment "handles" and discard parchment. Cut into small pieces. Store in refrigerator in airtight container.

Recipe adapted from Art and the Kitchen.

Maple Nut Fudge

I didn't quite need the entire can of evaporated milk when making these caramel brownies, so I decided to try a new fudge recipe to use up the leftovers! The toasted walnuts add crunchy texture and depth of flavor to this decadent, creamy fudge. This recipe will be perfect for the holiday season and make for a delicious Christmas gift!

Maple Nut Fudge
Yield: 9x13 pan

Ingredients

• 2 cups chopped walnuts
• 3 cups granulated sugar
• 3/4 cup (1 1/2 sticks) butter
• 2/3 cup (5 oz can) evaporated milk
• 2 cups white chocolate chips
• 7 oz jar marshmallow creme
• 2 1/2 tsp maple extract

Directions

1. Preheat oven to 350°F.
2. Spread walnuts in single layer on baking sheet. Bake 3 minutes, stir, then bake additional 3 minutes. (Be careful not to burn!) Let cool.
3. Grease 9x13 baking pan with nonstick cooking spray. Line with parchment paper. Set aside.
4. Combine sugar, butter, and evaporated milk in heavy bottomed saucepan. Bring to boil over medium heat, stirring often. Once at full boil, maintain boiling for 3 minutes, stirring constantly.
5. Turn off heat. Stir in white chocolate chips until smooth.
6. Add marshmallow creme and maple extract. Stir until smooth.
7. Fold in toasted walnuts.
8. Pour into prepared pan.
9. Cool at room temperature until pan is no longer warm (about 2-3 hours). Then move pan to refrigerator to chill (about 1-2 hours).
10. Lift fudge from pan, discard parchment, and cut into squares. Store in refrigerator.
11. To maximize maple flavor, serve fudge at room temperature. (Simply remove fudge from refrigerator 30 minutes to an hour before serving.)

Recipe adapted from Mom On Timeout.

Fudge Truffle Cheesecake

I don't know about you, but my stand mixer is the most-used appliance in our kitchen! This was the very first birthday present that I ever received from my husband. Boy did he set the bar very high for himself! But here it is, 12 years later and still rocking the recipes right along with me. And of course it's pink, because that's my favorite color. :)

I made this fancy dessert today because our family is having an early Easter gathering this weekend, and a rich decadent cheesecake just begs to be shared with a crowd! The last time I made a new recipe for a get-together, I forgot to take a picture of the final product before it was devoured. (Remember this post? The truffle theme was a total coincidence, I promise!) So here are a few snapshots of the cheesecake as I made it this morning.

Crust pressed into the springform pan:

Filled crust before going in the oven:

Cheesecake immediately after baking:

Cheesecake after cooling for 3 hours at room temperature:

Hopefully there will be a slice leftover so I can add a photo to this post showing you a cross-section of the crust and filling. Otherwise, if I don't update this post, then I suppose the recipe was a rousing success! ;)

Fudge Truffle Cheesecake
Yield: 9” springform pan

Ingredients
Crust:
 1 1/2 cups almond flour
 1/2 cup powdered sugar
 1/3 cup baking cocoa
 1/2 cup butter, melted

Filling:
 3 (8 oz) packages cream cheese, softened
 1 (14 oz) can sweetened condensed milk
 2 tsp vanilla
 4 eggs
 2 cups semisweet chocolate chips, melted and cooled

Garnish:
 Whipped cream or cool whip
 Mini semisweet chocolate chips

Directions
1. Preheat oven to 300°F.
2. Combine all crust ingredients. Press onto bottom and 2” up sides of 9” springform pan. Chill in refrigerator.
3. For filling, beat cream cheese, sweetened condensed milk, and vanilla in large bowl, at medium speed, until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate chips until evenly incorporated. Pour into crust.
4. Bake for 65 minutes, until center is almost set (will still jiggle slightly). Cool on wire rack for 3 hours at room temperature. Refrigerate overnight.
5. Just before serving, remove sides of pan. Garnish with whipped cream and chocolate chips, if desired.

Note: This recipe needs to be made one day in advance!

Recipe adapted from Taste of Home.

Marshmallow Milk Chocolate Fudge

I felt like getting creative in the kitchen today and wanted to figure out a way to use up the rest of the evaporated milk from my Cookies & Cream Fudge recipe that I made a couple days ago. (I bought the larger 12 oz can and didn't want it to go to waste.) And that's how this recipe was born!

I love that this chocolate fudge acts as a complement to the white version. I actually packaged up both varieties and gave them as a gift to some new neighbors as a "welcome to the neighborhood" gift! (I made sure to inquire about food allergies first to ensure they would be safe for the family to eat.)

Marshmallow Milk Chocolate Fudge
Yield: depends on how small/large you cut the pieces!

Ingredients
3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup (5 oz can) evaporated milk
2 cups milk chocolate chips
7 oz jar marshmallow fluff*
3 cups mini marshmallows

*WARNING! Did you know that marshmallow fluff can be a hidden source of gluten? Beware of the generic or off-brands which are often cross-contaminated with wheat. I go with a national name brand like Kraft.

Directions
1. Line cookie sheet with foil.
2. Combine sugar, butter, and evaporated milk in medium, heavy-duty saucepan over medium heat. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
3. Stir in milk chocolate chips and marshmallow fluff until smooth.
4. Fold in mini marshmallows.
5. Pour fudge onto lined cookie sheet.
6. Refrigerate for 1 hour, or until firm.
7. Lift from cookie sheet and remove foil. Cut into pieces. Store in refrigerator.

Cookies & Cream Fudge

This recipe is a long-standing tradition at our house. I make it every single Christmas, without fail! Since this is not the usual chocolate fudge, it's a unique gift that everyone will enjoy. Be prepared to share the recipe! I get asked for it all the time. :)

Cookies & Cream Fudge
Yield: depends on how small/large you cut the pieces!

Ingredients

• 3 cups granulated sugar
• 3/4 cup (1 1/2 sticks) butter
• 2/3 cup (5 oz can) evaporated milk
• 2 cups white chocolate chips
• 7 oz jar marshmallow fluff*
• 10.5 oz package Glutino Chocolate Vanilla Creme Cookies (see photo below)

*WARNING! Did you know that marshmallow fluff can be a hidden source of gluten? Beware of the generic or off-brands which are often cross-contaminated with wheat. I go with a national name brand like Kraft.

Directions

1. Line cookie sheet with parchment paper.
2. Chop up cookies. Set aside.
3. Combine sugar, butter, and evaporated milk in medium, heavy-duty saucepan over medium heat. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
4. Stir in white chocolate chips and marshmallow fluff until smooth.
5. Fold in crumbled cookies.
6. Pour fudge onto lined cookie sheet.
7. Cool at room temperature until pan is no longer warm (about 2-3 hours). Then move pan to refrigerator to chill (about 1-2 hours).
8. Lift from cookie sheet and discard parchment. Cut into pieces. Store in refrigerator.