The Easiest Peanut Butter Fudge
- 2 cups sugar
- 1/2 cup milk
- 1 tsp. vanilla
- 3/4 cup peanut butter
- Put sugar and milk in pan and bring to a boil. Boil two and a half minutes. Remove from heat and add peanut butter and vanilla. Stir just until mixed well.
- Pour into greased pan (the smaller the pan, the thicker the fudge will be). Cool and cut.
So… SO EASY – only you have to wait a few hours for it to fully cool down before you can enjoy it. 🙂
I found this recipe here. 🙂
- One 17.5 oz bag Betty Crocker Sugar Cookie Mix, mixed according to package directions
- Liquid food coloring, as desired
- Rainbow sprinkles, if desired.
- Preheat oven to 350 degrees
- For rainbow pinwheels, divide dough evenly into five bowls, and color each with a different color liquid food coloring. (We used McCormick Neon shades in pink, green, blue and purple, as well as the yellow from the standard pack).
- Roll each color dough into 14 grape-sized balls.
- Combine a ball of each color and quickly roll into a larger ball. It will look like a little beachball.
- Then roll that ball between your hands and the counter or cutting board until you have a cylinder about 6 inches long.
- Starting from one end of the cylinder, roll the dough into a coil, twisting the cylinder as you go.
- Roll edges of the cookie in sprinkles.
- Repeat with remaining cookies.
- Bake the cookies for 10 to 11 minutes, or until done (fully done middle with the barest touch of golden brown on the edges).
**For my cookies, I used Gel food coloring – and just tested the vibrancy of the color after stirring. This was my first attempt at making these, and it did take me a few hours as my kitchen was rather warm and the dough was softening up quite often. I resorted to putting them in the freezer for 30 min at a time, in batches – it was fairly hot in my apartment! They turned out really well. 🙂