Best Peanut Butter Silk Fudge Delights Recipes

AUNT HANNAH'S FOOLPROOF PEANUT BUTTER FUDGE

Steps:

• Lightly butter or grease a 13x9 pan; set aside.
• Measure out peanut butter, marshmallow creme and vanilla onto a large, lightly buttered or greased plate; set aside.
• Place evaporated milk and sugar into a large heavy pot; stir until combined. Add butter or margarine and salt.
• Bring to a boil over medium heat while stirring; adjust heat until a consistent medium-boil is achieved. (You need to lower the heat if the bubbles are popping and spurting dangerously close to your hand while stirring.).
• Boil 12 minutes (more or less), stirring constantly.
• Remove from heat; quickly add remaining ingredients and beat by hand until thoroughly combined.
• Pour into prepared pan. Let cool. Cut into 1-inch pieces. Cover tightly with aluminum foil.
• Note for subsequent batches: If your batch is less firm than you'd like, increase cooking time a minute or so. If it's too firm, or becomes dry or crystal-ly when cooled, decrease cooking time or add more peanut butter.

DELICIOUS PEANUT BUTTER FUDGE

Steps:

• Combine 1/2 cup water and sugar in a stovetop pan.
• Cook to full boil for one minute, no longer.
• Pour water and sugar mixture over peanut butter in a bowl,adding the vanilla and beat until the mixture thickens.
• Pour into a buttered Pyrex dish and smooth with spoon to make a uniform thickness.
• Allow the fudge to cool and cut into squares!

PEANUT BUTTER SILK PIE RECIPE

Steps:

• In a medium saucepan, cook sugar, chocolate, milk, corn syrup together, stirring occasionally, to the soft ball stage (see below), or about 234° to 240° on a candy thermometer.
• Remove from heat; stir in peanut butter.
• Beat lightly for a few minutes; pour into bottom of pie crust.
• Chill thoroughly before filling.
• In a large mixing bowl, beat cream cheese with peanut butter, powdered sugar and milk.
• Fold in whipped topping until well blended.
• Spoon into fudge-layered pie crust and garnish with chocolate curls and/or chopped peanuts.
• Chill thoroughly before serving.

PEANUT BUTTER SILK FUDGE DELIGHTS

Steps:

• 1. Filling: In a large bowl, beat cream cheese until smooth. Beat in peanut butter and sugar. Fold in whipped topping. Refrigerate until ready to use.
• 2. Cake: Heat oven to 350°F. Grease and flour a 9x13 baking pan. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden toothpick or knife inserted in center comes out clean. Remove from oven and cool 10 minutes.
• 3. Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar, milk and cream beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla
• 4. Line two mini cupcake pans with plastic wrap. Take chocolate cake while still hot and crumble in a large bowl, next take crumbled cake and press firmly into plastic lined mini cupcake pans. Cover and place into fridge until cooled. After all are completely chilled, take a small sharp knife and and slice a small triangular cylinder about 3/4 inch in width and depth out of the center of each cupcake setting aside the cylinder of cake next to each cupcake flattening it and saving for top. Next, gently press your finger in the middle making it so there is a smooth hole in the middle of each cupcake (do not make the hole so deep that it goes through to the pan.) Fill a pastry bag with the peanut butter filling and pipe into each cupcake until just below the top of the cupcake. Then take the flattened piece of cupcake from before and place on top covering the pie filling. Next fill a pastry bag with large decorative star tip and pipe chocolate frosting in a spiral onto each cupcake and drizzle with the hot fudge and peanut butter, topping it off with an 1/8 of a Reeses Peanut Butter Cup.