sweet inspiration & fun baking ideas

Could I use butter in place of margarine?

I would think so. This recipe was originally from an ad promoting Kraft marshmallow creme, so I’m sure they were also promoting their parkay.

THIS FUDGE LOOKS AMAZING!! MY SON JUST ASKED ME TO MAKE SOME AND THIS IS GOING TO BE THE RECIPE I USE!

You’ll love it!

I made this fudge over the weekend and my peanut butter layer seperated from the chocolate layer. Do you know why this happened? I used butter instead of margarine. Could that have caused it? I’ve never made two layer fudge before.

kristin – I’m not sure because I’ve always used the margarine.

But I have had it separate for me too before. But I think my problem had something to do with the temperature when I boiled the sugar and margarine (overheating)

Try again sometime with margarine and just watch your time and heat.

thanks!! i will. it still tasted delicious.

i tried these and i liked the taste of the fudge but it had too much margarine in my opinion. if i made them again, i would cut back on it.

kristin – good luck

anonymous – that’s probably why I love it… the softness… just melts in my mouth.

hi! i’d like to try this but i don’t think i’ll be able to find a marshmallow creme. could i skip it? or is there any substitute for this?

thanks and merry christmas!

about how many pieces can you get out of each pan?

bette – You need it. I wonder if you could try adding actual marshmallows? Hmmm. good question.

Anonymous – I put these in a 13X9 pan. So depending on how small you cut the pieces, you can get a bunch out. Probably 40-50.

thanks! i’ll give it a try – with actual marshmallows that is.

merry christmas!

My first attempt at a bakerella recipe. Although it smelled delicious…mine separated too. Even after I read previous comments and tried to be careful when following directions. I will probably follow kraft recipe next time making all chocolate with nuts in a smaller pan. I think it had something to do with my PB layer. I hope the next recipe goes better for me. Keep posting – love the blog.

It has a lot to do with the temperature being just right, too. I've made these dozens of times and it's happened once or twice.

in Ohio, we call this Buckeye Fudge! :)

I have a new blog and I would like to use some of these recipes, just altered. I cannot have dairy and I am finding that there are some recipes you can use goatsmilk instead!

mmm does the peanut butter layer has also mashmallow cream???

I just made this fudge, it was great! For those whose layers are separating, you may want to make sure there isn’t any butter or shiny greasy residue left on top of the chocolate layer from buttering the pan. That can cause it to be slick, making the peanut butter layer not want to stick.

mmmm ¬¬
so, i have to use 1/2 cup for each layer?

Another way to make peanut butter fudge the easy way is to take reese peanut butter chips melt with 1 cup eagle brand milk and 2 tablespoons of butter. Pour in buttered dish. In same saucepan use 1 cup semi sweet choc. chips the rest of the eagle brand milk and 2 tablespoons of butter. Pour on top and refrerate for a couple of hours. Cut and serve

Best fudge I’ve had or made. Instant hit! Thanks for sharing all your yummy recipes.

Hi! Would you happen to have any other fudge recipes that do not involve peanut butter? My daughter is allergic to only peanuts (all other tree nuts are fine).

Thanks a bunch and LOVE this site!!!

Pamela

I desperately want to make this for the holidays but I can’t get hold of marshmallow creme, what portion marshmallows will i need to use to substitute the creme?

here’s a marshmallow cream recipe:

3 large egg whites
2 cups light corn syrup
1/2 teaspoon salt
2 cups powdered sugar, sifted
1 tablespoon vanilla extract

1. In large mixing bowl
, combine egg whites, syrup and salt. Using an electric mixer, beat for 10 minutes until thick.
2. Add powdered sugar at low speed. Add vanilla extract and beat until well blended.

Makes 2 quarts.

This was my first attempt at making fudge period. it didn’t turn out. My chocolate was crumbly and my peanut butter layer separated. What should I do with it? Hmmm. It is definitely not a fudgy consitency.

Hey Bakerella! I just made this and it turned out great and so yummy! Everyone at work will love me tomorrow, when I bring in this treat! :)

Hey Annielauree, thanx for the recipe!! But now i still have a tiny problem, i can’t get cornsyrup here either – any idea what i can substitute it with? I’m worried that maple syrup or golden syrup might be too sweet…

Hello Nadia, I’m not sure where you are at, but if you can find KARO syrup that is corn syrup, or supposedly “golden syrup” is supposed to be corn syrup. Corn syrup is pretty sweet, and comes in either a clear form or a brown/golden form here in the US . I hope this helps you. Also, if you can get “marshmallow fluff” that is marshmallow cream =o) Happy Holidays, Merry Christmas, Happy Chanukah, Happy Kwanza …

CORN SYRUP SUBSTITUTE
2 c. white sugar
3/4 c. water
1/4 tsp. cream of tartar
Dash of salt
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.
Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.

We love you here at the vets, but we are in England and cant get some of the items or are not sure of alternatives, how about a translation? best wishes from your loyal fans – we think the cake pops are fab and have just had the reindeer for our christmas party.

I used to get fudge from the Fudgery stores (http://www.fudgeryfudge.com/default.asp) which I always thought was amazing. Is this fudge anything like that? It seems like all of the homemade recipes never turn out to be as rich as Fudgery.

Have you ever had Tiger Butter Fudge? IT is a white chocolate and peanut butter fudge… do you think this recipe could be adapted to do that? I am having the hardest time finding a recipe… and it is my FAVORITE FUDGE!!!

Thanks, Liz

Does humidity really affect the outcome of fudge? I live in La. and it is always high!

I tried my hand at this this morning and it turned out beautiful!
was my first time making fudge and I followed the instructions to the letter, well aside from forgetting the vanilla (oops) and overdoing it a little with the marshmallow creme. I also only had butter at hand.
got raving reviews at work!

I have made this same recipe for years (25). One option, which is my favorite, is to use chocolate chips for one half and the other half I use butterscotch chips. It is sooo delicious. You can also use the recipe and use the mint flavored chocolate chips for half of it. When it separates it usually is because you weren’t quick enough combining the layers. You can’t wait for the first layer to set up. I always have my husband or daughters help and we pour the layers right after each other.

Ohh i wish I could make this–I’ve never been successful with fudge no matter how many times i try.

I made this just a while ago, and followed directions directly. Turned out dry, grainy, and gross.
But then I made it again over again and made sure the sugar and evap. milk was mixed very well, added in the butter (instead of magarine) melted, then let it get to a light boil on high heat, then to medium heat for 2:30 mins, and low heat for 30 secs. Then melted the chocolate and added it in, then the jet puff, and the vanilla. It came out great! Would buy it at a store.

These are similar ingredients for Kraft’s “Fantasy Fudge,” which has a microwave alternative. Has anyone tried it that way instead of on the stove? I’ve always had much more success making fudge in the microwave instead of on the stove. Although, it would be impossible to make both layers at the same time without having two microwaves.

I just made this, and I LOVE it. First time making fudge, ever, and it didn’t separate. The peanut butter oil was all over the place, but it’s delicious! :D

I love it. I’d gobble it all up.

For Liz who wanted Tiger Butter-

I work at a fudge company, and we make Tiger Butter Fudge. What you do is make seperate batches of chocolate and vanilla fudge, and then put peanut butter in the microwave and melt it until it’s liquid. You pour in half a pan of chocolate, then drizzle on the molten peanut butter and spread a thin layer over the chocolate. Then you fill the rest of the pan with a layer of vanilla, and use the spatula to fold the fudge over on itself from the outside edges to the middle, until it has a striped appearance. If you want that signature swirl, you can take a toothpick and pull it throught the fudge in lines about and inch and a half apart- first the short way and then the long way, accross the pan.

Sorry to DOuble post- but I have been looking everywhere for a recipe for Cake Batter Fudge (similar to Cake Batter Ice Cream)- Anyone have one?