The recipe is simple and scalable, and it uses easy-to-find store-bought ... Then, you can easily lift out your super simple peanut butter fudge. Want more food knowledge? Sign up to our free ...

Continuously stir until the butter has melted and the sugar has completely ... with a knife without it getting stuck. Remove the fudge from the tin, transfer to a chopping board and slice into ...

Store fudge in an airtight container in the fridge for up to three days. The ingredients for fudge need to be heated to the ‘soft ball’ stage (ie a temperature of 112-116C/234-240F).

Add the blended tomatoes and bring to a boil until reduced and thick. In a separate bowl, dilute the peanut butter with one cup of water, mixing it with a spoon until it becomes light on consistency.

Pour into prepared tin, then cover with baking paper and freeze overnight or until firm. For salted caramel fudge sauce, add sugar to a saucepan over medium heat and stir until dissolved (8-10 minutes ...

“So I’m going to make a double-fudge sheet cake ... Then, in a stand mixer, combine room-temperature butter, granulated sugar, and brown sugar, which adds a “depth of flavor” to ...

Red velvet cupcakes are a natural fit for the Halloween dessert table. These cupcakes take it up a notch with a red icing ...