the Mayberry chef

Perfect Peanutbutter Fudge

1 2/3 cups of milk
4 cups of sugar
1 stick unsalted butter
2/3 cup Peanut Butter
1tspn Vanilla
1tspn salt
In a heavy pot, heat butter, sugar and milk to a soft boil. Roughly about 23 minutes depending on your stove, stirring constantly.(you can test with a drop of the mixture in ice cold water it should form a soft ball) Turn off heat, stir in peanut butter vanilla and salt mix well and pour out onto a greased cookie sheet. Allow to cool, cut into 2 inch squares and enjoy.

Pink Lemonade Pie

1 chocolate cookie crust (you can buy these already made)
1 can sweetened condensed milk (not evaporated)
1 container frozen whipped topping thawed
1 small can frozen pink lemonade concentrate (if your store doesn’t carry the small cans anymore, get a big one and halve it)
Red food coloring
Whipped cream for topping, thin lemon slices for garnish if you like.

2 minute fudge

1 box of confectioners sugar (powdered sugar)
1/2 c. of cocoa
1/4 tsp. salt
1/4 c. milk
1 Tbsp. of vanilla extract
1/2 c. butter
1 c. chopped nuts
In 1 1/2 quart microwavable casserole dish, stir sugar, cocoa, salt, milk, and vanilla together until partially blended (mixture is too stiff to thoroughly blend in all dry ingredients).


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