EASY TWO-INGREDIENT PEANUT BUTTER FUDGE
This is the easiest and best peanut butter fudge recipe you will ever find. It is only two ingredients! How can you go wrong with that?!?
Provided by Jennifer Johnson
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h6m
Yield 36
Number Of Ingredients 2
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.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 8.4 g, Fat 9.4 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 2.3 g, Sodium 87.8 mg, Sugar 6.4 g
EASIEST PEANUT BUTTER FUDGE
This is the best recipe for creamy and delicious peanut butter fudge I have ever used. It is great for sharing at work.
Provided by ANGIEH
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h20m
Yield 15
Number Of Ingredients 6
Steps:
- Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 60.1 g, Cholesterol 16.9 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 5.4 g, Sodium 114.8 mg, Sugar 58 g
EASIEST PEANUT BUTTER FUDGE EVER!
Have creamy, delicious peanut butter fudge in under 10 minutes with this no-fail recipe! *WARNING* You MUST use exactly the measurements specified below, or this fudge will not set correctly.
Provided by Wildflower5656
Categories Candy
Time 2h10m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- In a saucepan, slowly bring the milk and sugar to a boil over medium low heat.
- Boil for exactly 2 and a half minutes, stirring constantly to prevent burning.
- Remove from heat, stir in peanut butter and vanilla.
- Mix until smooth.
- Pour into greased 8" x 8" pan, and let cool before cutting. Enjoy!
PEANUT BUTTER FUDGE I
This recipe has never failed me. It is great.
Provided by Rosemary
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Yield 16
Number Of Ingredients 7
Steps:
- Butter one 9x9 inch pan and set aside.
- In a 3 quart saucepan, combine white sugar, brown sugar, milk, and butter. Cook to soft ball stage, 234 degrees F (112 degrees C). Remove from heat.
- Stir in peanut butter, vanilla and marshmallows; continue stirring until marshmallows are melted. Pour into prepared pan and cool. Cut into squares and serve.
Nutrition Facts : Calories 398 calories, Carbohydrate 62.6 g, Cholesterol 8.9 mg, Fat 15.4 g, Fiber 1.5 g, Protein 6.7 g, SaturatedFat 4.6 g, Sodium 150.5 mg, Sugar 58.3 g
WORLD'S BEST PEANUT BUTTER FUDGE
A friend shared this recipe with me, and it is by far the best fudge recipe I've ever tried. This fudge is too good to only make at Christmas!
Provided by Debby
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h25m
Yield 60
Number Of Ingredients 6
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.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 18.3 g, Cholesterol 4.4 mg, Fat 4.5 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 1.6 g, Sodium 40.9 mg, Sugar 15.6 g
AUNT HANNAH'S FOOLPROOF PEANUT BUTTER FUDGE
Creamy. Soft. Peanut Buttery. My sister-in-law gave me this recipe nearly 30 years ago, and my family and friends have insisted that I make multiple batches of it during the Holidays ever since. They've been known to monitor the amount they each receive in goodie packages, and to actually fight over it. I usually omit the nuts, so that the creamy, melt in your mouth texture isn't hindered.
Provided by NanaRLL
Categories Candy
Time 30m
Yield 1 13x9 pan
Number Of Ingredients 8
Steps:
- Lightly butter or grease a 13x9 pan; set aside.
- Measure out peanut butter, marshmallow creme and vanilla onto a large, lightly buttered or greased plate; set aside.
- Place evaporated milk and sugar into a large heavy pot; stir until combined. Add butter or margarine and salt.
- Bring to a boil over medium heat while stirring; adjust heat until a consistent medium-boil is achieved. (You need to lower the heat if the bubbles are popping and spurting dangerously close to your hand while stirring.).
- Boil 12 minutes (more or less), stirring constantly.
- Remove from heat; quickly add remaining ingredients and beat by hand until thoroughly combined.
- Pour into prepared pan. Let cool. Cut into 1-inch pieces. Cover tightly with aluminum foil.
- Note for subsequent batches: If your batch is less firm than you'd like, increase cooking time a minute or so. If it's too firm, or becomes dry or crystal-ly when cooled, decrease cooking time or add more peanut butter.
DAIRY QUEEN BLIZZARD
Have fun and choose your own flavors by adding in finely chopped Oreo cookies, chopped Reese's Peanut Butter Cups, Heath candy bars, Butterfinger candy bars, Smarties, whatever you wish --- all candy or cookies must be chopped and semi-frozen first before placing in the blender --- NOTE; Dairy Queen has a powerful blender/method to make their Blizzard, a conventional home blender may not be quite as thick, if you would like a thicker consistency then place your cup in the freezer for about 6-10 minutes after blending until it reaches the consistency you desire or you may freeze until completely frozen :)
Provided by Kittencalrecipezazz
Categories Frozen Desserts
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a blender.
- Blend for 20-30 seconds on medium speed.
- Stop the blender and stir with a long spoon.
- Repeat until well blended and smooth.
- Pour into a large glass (it is advised to use a large plastic glass if placing in the freezer after blending).
- At this point you may place in the freezer for until desired consistency is achieved or you may freeze until completely frozen.
PEANUT BUTTER ROCKY ROAD FUDGE
A crowd favorite for potlucks, holidays, or when craving some easy and simple chocolate treats. Great for kids too. Got it from my mom and modified it to my liking, all the college kids (and my wife) seem to like it so I thought I'd post it.
Provided by gbracy
Categories Candy
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Pick a 9x9 or similar sized dish and line with aluminum foil.
- Add the chocolate chips and peanut butter to large glass bowl and microwave on high for two minutes. Chop up peanuts during this time.
- Use a rubber spatula to blend chocolate and PB together, add 30-60 seconds more if not completely melted.
- Add roughly chopped peanuts and mix well. (Unchopped peanuts work fine too).
- Add mini marshmallows and mix and turn until all the marshmallows are covered with a little chocolate.
- Pour fudge mixture into foil-lined dish and use spatula to spread evenly. (The goal is to end up with about a one inch thick layer or fudge).
- Cover with more foil and place in the fridge for 2-3 hours or until firm.
- Use foil to remove fudge block on cutting board and use a knife to cut fudge into 1 inch cubes (or whatever size floats your boat).
- Enjoy!
Nutrition Facts : Calories 465, Fat 30.3, SaturatedFat 11.7, Sodium 108.3, Carbohydrate 49.5, Fiber 5.1, Sugar 38.3, Protein 10.1
FUDGE AND PEANUT BUTTER BLIZZARD
Number Of Ingredients 5
Steps:
- Place the milk, chocolate syrup, banana, and peanut butter in a blender, and mix on low speed until the banana is pureed. Add the yogurt and continue to mix, gradually increasing the speed, until the mixture is smooth. Pour into glasses and garnish by inserting two Chocolate-Dipped Marshmallows (see Garnishes with a Flourish) upright in each smoothie, if desired.From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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PEANUT BUTTER FUDGE | THE RECIPE CRITIC
From therecipecritic.com
4/5 (1)Total Time 1 hr 15 minsCategory DessertCalories 243 per serving
- Butter an 8x8 baking dish or cover with parchment paper, making sure to leave plenty of parchment hanging over the sides.
- In a large pot over medium heat, melt the butter and peanut butter, stirring occasionally. Bring to a boil and remove from heat.
- Stir in the salt and vanilla extract until smooth. Add the powdered sugar and mix until well combined and smooth with no lumps remaining.
- Pour the fudge mixture into the prepared baking dish and use the back of a spoon to smooth into an even layer. Place plastic wrap over the dish and gently press down on the top of the fudge to cover. Refrigerate for 1 hour before slicing.
FOUR-INGREDIENT PEANUT BUTTER FUDGE RECIPE | ALTON BROWN
From altonbrown.com
4.5/5 (422)Estimated Reading Time 2 minsCategory SweetsTotal Time 2 hrs 15 mins
- Grease an 8-inch square pan with butter. Trim a piece of parchment paper to 8 inches wide and line the pan with the parchment sling, leaving enough overhand on two sides to cover the top of the fudge with later.
- Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Poke a few holes in the plastic wrap to vent the steam, then microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen.
- Spread mixture into prepared pan. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.
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