This Creamy Peanut Butter Fudge of Mine Is Sure to Please!

Of all homemade candies, I can think of nothing that outranks that sweet deliciousness and varieties of fudge.  Whether you want to impress guests or to savor when the mood strikes, this is the perfect recipe to serve peanut butter lovers because it always brings instant smiles once it touches their lips.  Trust me, but this light creamy confection will be the blond fudge you will want to make batches of year round once you sample it.

If you want to make your fudge nuttier with a crunchier texture, you can add 1/2 cup of chopped peanuts to this recipe.  However, I  am a purist when it comes to this one.  I usually just keep mine smooth so it can slowly melt into your mouth instead of chewing more quickly because of nuts. 

My Creamy Peanut Butter Fudge

2 cups of sugar
1 cup of milk
1--7 oz. jar of marshmallow creme
1--12 oz. jar of peanut butter (creamy or crunchy)
1 teaspoon of vanilla extract
1/2 cup of chopped peanuts (optional)

Combine the sugar and milk in a 2-quart saucepan.  Slowly bring this a boil starting on medium heat.  Cook, stirring constantly to a soft-ball stage (234-degrees).  (If you don't have a candy thermometer, just get a cold glass of water and drop a little of the cooked mixture in.  Press that ball and if it does not become gooey between your fingers, it is the right texture).

Remove the mixture from the heat and add the remaining ingredients.  Pour into a buttered 9-inch pan; cool at room temperature.

When the fudge has set and is still warm, but into squares. 

This recipe makes about two pounds of fudge.

ENJOY!

Recipe: Serve My Scrumptious Pumpkin Fudge to Put Extra Pizzazz in Your Holiday!

Today, I have a sinfully decadent treat that you might want to consider making over the holidays with my special pumpkin fudge.  This is one incredible creamy  and quite uncommon candy that your family and guests will love that uses butterscotch chips, pecans, marshmallow cream to enhance the pumpkin and spice in this rich milk, sugar, and buttery base of true awesomeness! 

In fact, when you pass around some of this fudge, you can rest assure that faces will suddenly brighten with instant joy once they pop a piece of this candy into their mouths. 

For this particular fudge, I do recommend using your candy thermometer.  I will be sharing other fabulous fudge recipes with you soon that don't require it, but I always have better success keeping the heat just right for this one.

Here's a trick to remember when using your candy thermometer.  When you stick it into your heavy saucepan and immerse it to test that hot syrup mixture, you should not let the thermometer touch the bottom or sides of that pan.  All you want is  to dunk it below the surface to get the accurate reading.  Otherwise, your fudge can turn out too creamy or hard.

If you don't have a candy thermometer, you need to test some of that syrup mixture in a glass of water.  When you drop some of your cooked fudge syrup in, it should form a ball that can easily flatten when you press it with your fingers.  Each time you test and try to get to that stage, you need a fresh glass of water before you attempt to drop a piece in.

So when you're about to make that pumpkin pie, I hope you pick up some additional pumpkin and make a batch over the holidays for something deliciously different!

My Scrumptious Pumpkin Fudge

3 cups of sugar
3/4 cup of butter or margarine (not spread)
2/3 cup of evaporated milk
1/2 cup of pumpkin
1 teaspoon of pumpkin pie spice
12 ounces of butterscotch chips, melted
7 ounces of marshmallow cream
1 cup of chopped pecans or walnuts
1-1/2  teaspoons of vanilla extract

Combine the sugar, butter, milk, pumpkin, and spice in a heavy saucepan. 

Next, you bring those ingredients to a rolling boil while you keep stirring.  Try not to get sugar mixture on the sides on your pot, but if you do find some wipe away with a wet towel.

Reduce the temperature after it reaches that rolling boil to medium heat.  Continue cooking until the mixture  comes to the soft ball reading  on your candy thermometer or test in some in a glass of water. 

When you get to that desired stage, remove your cooked fudge mixture from the heat.

Stir in your chips, marshmallow cream, pecans, and vanilla to thoroughly mix.

Pour your fudge into a greased 13 x 9-inch pan.  Cool completely before cutting into square.

Store tightly wrapped in your refrigerator.

ENJOY!

My Treasured No Bake Candy-Cookies Recipe!

This recipe holds a special place in my heart every time I make it.  A few years ago, I was a bake sale and spotted these particular gems.  The lady behind the counter was thrilled that I was admiring her donation with those gleaming dark tops.  What she did not know was that these cookies looked like the ones I used to make until I lost my recipe. 

I had tried other recipes, but they were not up to par compared to my old one.  These cookies need to firm up to become hard or they will fall apart when held.

We started talking.  Anyway, she was kind enough to give me her recipe and I got to take home two treats that day--her wonderful candy-cookies and that excellent recipe.

A few months later, I learned that this thoughtful young woman died.  Now every time that I make this recipe, I think of her and that unexpected bit of extra kindness she shared with me, a stranger.

And now, dear readers, I am forwarding that kindness of her delicious candy-cookies to you!  As you drop your cookies to the waxed paper, I hope you will think of her as well and remember that even the smallest act of kindness can have a rippling effect and spread, keeping a memory such as hers, alive forever.

No Bake Candy-Cookies

1/2 cup of margarine or 1 stick (not spread)
1/2 cup of milk
2 cups of sugar
1/4 cup of unsweetened cocoa
3/4 cup of peanut butter
3-1/2 cups of rolled old-fashioned oats (not the minute/quick oats)
1 teaspoon of vanilla

Boil the margarine, milk and sugar together for one minute to dissolve the sugar crystals.  Add the remaining ingredients to the margarine mixture.  Drop onto waxed paper.  Let it stand for about 45 minutes to harden completely.

Guylian Artisanal Belgian Chocolate Truffles Review and Giveaway!--Ends February 8, 2012

**Disclaimer:  This post has been compensated through a free product (s) or monetary payment.  Opinions are solely mine. All links are "no-follow" links.**

Guylian Artisanal Belgian Chocolate Truffles assortment

Dark and decadently rich chocolate is what can drive a woman to ultimate bliss.  The thought of the creamy sweetness of quality chocolate can take some of us nearly over the edge with passion.  And I must admit, the selection of imported Guylian Artisanal Belgian Chocolates that I received for this review and giveaway was a very tempting way to seduce this lady. 

I was sent a giant bar of their Dark Chocolate, Milk Chocolate,  assortments of their Belgian Chocolates and Chocolate Truffles.  These luxurious chocolates I sampled are sinfully delicious as you savor their smooth, silky taste. They are all made of 100% pure cocoa butter for the best chocolate possible, which I can attest to!  I must say you can taste the love in this chocolate created from the original recipe of the married chocolate makers, Guy & Liliane because it does come through with every incredible bite.

The Guylian Artisanal Belgian Original Chocolate Truffles 22-Piece Assortment  that you can win is almost too beautiful to eat.  Each seashell chocolate with a seahorse is a chocolate work of art on its own.  However, this is only the beginning of what to look forward to.  Once you do stop admiring this selection, you will find a simply irresistible assortment of Belgian dark, milk and white chocolates that will send your pleasure senses into overdrive.  Close your eyes and imagine melting one of their marbled white and milk truffles, marbled white and dark truffles, and an extra dark truffle in your mouth for a perfect way to treat yourself.

I really think if you want to gain some points with your loved one this Valentine's Day or any other, then Guylian Artisanal Belgian Chocolates is the way to do it! 

Thanks to Guylian Artisanal Belgian Chocolates, one lucky Nuts 4 Stuff reader in the United States wins a 22-piece assortment of Guylian's Artisanal Belgian Original Chocolate Truffles ($14 value)!


Both Are Mandatory To Enter:

1. You must follow me on Google Friends Connect before any of your entries will count.  If you already follow, then tell me the name you follow me by in a comment and email (if not in your profile)--in a comment.

2. Go to Guylian Artisanal Belgian Chocolates and tell me which product you would love to try first or something you learned from the site in another comment.

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Leave a separate comment for each entry.  Be sure you include your email address inside your comment so I can contact you if you win.   This giveaway is only open to residents of the United States.  Do follow the rules because I check entries.   Be alert that if you attempt to enter using multiple identities will be grounds for disqualification. 

This giveaway ends February 8, 2012 at 12 PM Eastern Standard Time. The winner will need to respond to my email with name and shipping address within 48-hours or another winner will be picked.