Aunt Hannahs Foolproof Peanut Butter Fudge Recipes

NO COOK PEANUT BUTTER FUDGE

Steps:

• Blend the peanut butter and syrup in a large bowl.
• Mix the sifted dry milk and sugar together add all at once.
• Mix all together using a spoon until it will no longer mix.
• Then use your hands to knead like bread dough until smooth and creamy.
• Flatten out on cookie sheet and cut in squares.
• Remember fudge will remain soft and pliable.
• It will harden some if placed in the fridge.

GRANDMA'S CREAMY PEANUT BUTTER FUDGE

Steps:

• Sift sugar through a fine-mesh strainer into a large bowl.
• Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
• Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
• Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

SIMPLE PEANUT BUTTER FUDGE

Steps:

• Get all ingredients together before you start.
• Grease the 9x13-inch glass pan with butter.
• In a pot add the vinegar, Karo syrup, sugar, and evaporated milk.
• Bring it all to a boil over medium heat.
• Boil for 4 minutes.
• Remove from the heat.
• Stir in the peanut butter and marshmallow cream.
• Stir the mixture until it is smooth.
• Pour into the buttered pan.
• Let cool.
• Then cut with the plastic knife.
• Enjoy!

AUNT IRA'S PEANUT BUTTER FUDGE

Steps:

• Cook all ingredients except peanut butter to a soft boil.
• Add peanut butter and beat until blended.
• Pour into 8x8 pan.

EASY TWO-INGREDIENT PEANUT BUTTER FUDGE

Steps:

• Line an 8-inch square baking pan with waxed paper.
• Spoon peanut butter and cream cheese frosting into a microwave-safe bowl; heat in microwave on high for 30 seconds. Stir mixture and heat again in microwave for 30 seconds; stir again until completely blended.
• Pour mixture into the prepared baking pan. Refrigerate until chilled, about 1 hour.

WORLD'S BEST PEANUT BUTTER FUDGE

Steps:

• Grease a 9x13 inch baking dish, set aside.
• In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow creme and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.