Homemade Peanut Butter Fudge Sauce Recipes

PEANUT BUTTER FUDGE

Steps:

• Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. 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 into a buttered 8 by 8-inch pan lined with parchment paper. 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.

PEANUT BUTTER FUDGE III

Steps:

• Grease a 9x13 inch pan.
• In a large saucepan with a candy thermometer inserted, pour evaporated milk, butter or margarine, sugar, and salt. Bring to a boil and cook until candy thermometer reads 236 degrees F (115 degrees C). Remove from heat.
• Stir in peanut butter, marshmallow creme, and vanilla extract Mix well and pour immediately into prepared pan. Allow to cool completely, then cut into pieces.

GRANDPA'S PEANUT BUTTER FUDGE

Steps:

• Mix brown and white sugar with the milk in large pot; bring mixture to a boil. Stir in peanut butter, reduce heat to medium, and bring the mixture back to boil (stirring constantly). Remove the pot from heat when a drop of the mixture forms a ball in a glass of cold water.
• Stir margarine and vanilla into the mixture; stir vigorously until the fudge hardens. (Always stir in same direction.) Pour fudge onto buttered plates or waxed paper. Let cool and cut into 1-inch pieces.

EASIEST PEANUT BUTTER FUDGE EVER!

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!

EASIEST PEANUT BUTTER FUDGE

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.

PEANUT BUTTER FUDGE I

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.

HOT PEANUT BUTTER FUDGE TOPPING

Steps:

• Mix milk, peanut butter, honey, and brown sugar together in a saucepan over medium-high heat; cook and stir, scraping sides and bottom of saucepan with a rubber spatula, until topping is thickened, 10 to 15 minutes.

PEANUT BUTTER FUDGE SAUCE

Steps:

• In a 2 quart microwaveable bowl, combine corn syrup, peanut butter, and cream.
• Microwave on HIGH for 1-1/2 minutes, until boiling.
• Add chocolate chips and stir till melted.
• Cool and store in fridge.
• Warm up to serve over ice cream.

EASY PEANUT BUTTER FUDGE

Steps:

• Line an 8-in. square pan with foil; grease with butter., In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat., Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly., Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.

PEANUT BUTTER FUDGE RECIPE BY TASTY

Steps:

• Combine peanut butter, melted coconut oil, powdered sugar, honey, salt, and vanilla extract in a bowl until all ingredients are well-combined.
• Pour into a container lined with wax paper and smooth out the surface with a spoon
• Freeze for at least 1 hour and take the fudge out of the freezer just before serving.
• NOTE: Leftovers should be stored in an airtight container in the freezer.
• Enjoy!

PEANUT BUTTER CHOCOLATE FUDGE SAUCE

Steps:

• Combine chopped chocolate, cream, peanut butter and golden syrup in a microwave proof jug or saucepan.
• Heat gently on stovetop or in microwave, stirring occasionally, until chocolate is melted and ingredients combined.
• Pour sauce over ice cream and top with chopped roasted peanuts.
• Keeps well in a glass jar/bottle in the fridge for at least 2 weeks (if it lasts that long!).

MOM'S PEANUT BUTTER FUDGE

Steps:

• Cook sugar, milk and butter to a soft ball stage.
• Add salt, vanilla and peanut butter and beat until smooth.
• Then pour into a 8x8 square baking dish and chill until firm.

HOMEMADE PEANUT BUTTER-FUDGE SAUCE

Steps:

• Microwave milk and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted.
• Add chocolate, marshmallows and peanut butter; stir to coat.
• Microwave on HIGH 45 sec. Whisk until marshmallows are completely melted and sauce is well blended. Serve warm.

CREAMY PEANUT BUTTER FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., Cube remaining butter and place in a large heavy saucepan. Add the sugar, milk and salt; cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes or until a candy thermometer reads 230°, stirring constantly. , Remove from the heat; stir in chips until melted. Stir in marshmallow creme, peanut butter and vanilla until blended. Pour into prepared pan; refrigerate for 2 hours or until firm., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.