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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

CANDY~CHOC. OR PEANUT BUTTER FUDGE & PEANUT BUTTER BALLS Recipe

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This recipe for CANDY~CHOC. OR PEANUT BUTTER FUDGE & PEANUT BUTTER BALLS is from Doris's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 CAN EAGLE BRAND MILK
1 1/2 BAGS OF CHOC. CHIPS
1 CUP CHOPPED WALNUTS

MIX ALL INGRED. IN A MICOWAVE BOWL, TIL CREAMY, THEN POUR INTO 8X8 LINED DISH. CHILL, CUT & SERVE.
Directions:
Directions:
EAGLE BRAND~PEANUT BUTTER FUDGE :
3/4 CUP CHOPPED PEANUTS
1 CAN EAGLE BRAND MILK (14 OZ )
1/2 CUP PEANUT BUTTER
1 TSP VANILLA
1 PKG. WHITE CHOC. MORSELS (12 OZ )

1.LINE 8~9 INCH PAN W/ FOIL
2. HEAT E.B. MILK & PEANUT BUTTER IN POT
3. STIRRING CONSTANTLY OVER MEDIUM HEAT,TIL BUBBLY
4. REMOVE FROM HEAT,
5. STIR IN WHITE MORSELS TIL SMOOTH
6. STIR IN PEANUTS & VANILLA
7. POUR IN PAN
8. CHILL,COVERED, 2 HOURS
9. LIFT FOIL EDGES,OUT OF PAN
10. CUT & ENJOY !
Personal Notes:
Personal Notes:
EASY CHOC. PEANUT BUTTER BALLS:
18 OZ JAR OF PEANUT BUTTER
1/4 CUP BUTTER
2 CUPS POWDERED SUGAR
1/2 TSP VANILLA EXTRACT
12 OZ BAG SEMI-SWEET MORSELS

1. MIX P. BUTTER, BUTTER.VANILLA & P. SUGAR IN A BOWL, MIX WELL
2. SHAPE INTO 1~INCH BALLS & PLACE ON COOKIE SHEET
3. PLACE COOKIE SHEET IN FREEZER FOR ABOUT 20 MINS
4. MELT MORSELS BY PKG. DIRECTIONS IN MICROWAVE
5. DIP BALLS INTO CHOC. W/ TOOTHPICK LETTING EXCESS DRIP OFF
6. RETURN BALLS BACK TO FREEZER, TIL CHOC. IS FIRM.
OR : FOR PEANUT BUTTER BALLS OR: SNOWBALLS~W/1LB WHITE CHOC.
16 OZ OF PEANUT BUTTER OR~1/2 CUP
1 LB OF POWDERED SUGAR OR~1 CUP
1.5 STICKS (3/4 CUP) BUTTER OR~3 TBSP,SOFTENED

1.MELT CHOC. BARK FOR DIPPING
2.MIX PEANUT BUTTER,SUGAR & BUTTER
3. ROLL ONTO BALLS
4. INSERT TOOTH PICK,BEFORE CHILLING
5. CHILL IN FREEZER FOR 30 MINS.
6. DIP IN MELTED CHOC. & CHILL AGAIN

ANOTHER RICH COCOA FUDGE:
3 CUPS SUGAR
2/3 CUP COCOA OR 3/4
1/8 TSP SALT
1 1/2 CUPS WHOLE MILK
1/4 CUP BUTTER
1 TSP VANILLA

1. LINE 8~9 INCH PAN W/ BUTTERED FOIL
2. IN LARGE POT STIR FIRST THREE INGRED.
3. STIR IN MILK W/ WOODEN SPOON
4. COOK OVER MED. HEAT,STIRRING,GENTLY UNTIL MIXTURE COMES TO A FULL BOIL
5. BOIL WITHOUT STIRRING FOR 20~30 MINS OR TIL DROPLET FORMS IN COLD WATER
6. REMOVE FROM HEAT, ADD BUTTER & VANILLA
7. DO NOT STIR, COOL 2~2 1/2 HOURS
8. BEAT W/ WOODEN SPOON TILL THICKENS & LOSES SOME OF IT'S GLOSS,15~20 MINS
9. QUICKLY SPREAD INTO PREPARED PAN, CHILL
10. CUT~STORE~ENJOY

 

 

 

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