Peanut Brittle & Peanut Butter Fudge

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2 different recipes here ~ neither of them need a candy thermometer and are SUPER EASY

Peanut Butter Fudge ~ NO COOK

Peanut Brittle ~ made in your microwave

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Ingredients

  • PEANUT BUTTER FUDGE
  • 1 cup butter (2 sticks) ~ melted
  • 7 oz. marshmallow crème/fluff (usually 1 jar)
  • 18 oz. peanut butter (crunchy is fine, if you want nutty fudge)
  • 1/2 tsp vanilla
  • 1 lb. powdered sugar
  • Add butter, marshmallow crème, peanut butter and vanilla to bowl of electric mixer. Beating on low, slowly add powdered sugar until everything is well incorporated ~ may want to whirl a few seconds on medium speed just to get it all thoroughly mixed.
  • Line a cookie sheet with saran wrap and put the fudge onto it. Cover with saran and roll with rolling pin to even it out (into a rectangle, if possible). Chill at least 2 hours. Cut and serve.

Preparation

Step 1

PEANUT BRITTLE (Microwave)

1 cup sugar
1/2 cup white corn syrup
1 cup roasted, salted peanuts
1 tsp butter (real)
1 tsp vanilla extract
1 tsp baking soda

In 1-1/2 qt. casserole dish, stir together sugar & corn syrup; Microwave at HIGH 4 minutes. Stir in peanuts; Microwave at HIGH 3-5 minutes, until light brown. Add butter and vanilla to syrup, blending well. Microwave at HIGH 1-2 minutes more. Peanuts will be lightly browned and syrup will be very hot. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased/sprayed cookie sheet. Let cool at least 1/2 hour. When cool, break into small pieces and store in airtight container. Makes about 1 pound.

ALMOND COCONUT BRITTLE: Substitute 1 jar (7 oz) dry roasted almonds for peanuts and 1 tsp almond extract for vanilla. Omit butter and add 1 cup (4 oz) shredded coconut with 1 tsp. almond extract.

PECAN or CASHEW BRITTLE: Omit peanuts and add 1 cup pecan halves or 1 jar (7 oz) dry roasted cashews


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