Jo Jos Peanut Butter Fudge Recipes

JO JO'S PEANUT BUTTER FUDGE

Steps:

• Butter a 13x9x2 inch baking pan and the sides of aheavy 3 quart sauce pan; set baking pan aside.
• In sauce pan combine sugar and milk. Cook and stir over medium heat until sugar dissolves and mixture comes to boil. Cook without stirring to softball stage ( 234 degrees) remove from heat.
• Stir in chocolate pieces, peanut butter, and oleo till well combined.
• Stir in marshmellow cream, peanuts and vanilla till well combined.
• Pour into buttered 13x9x2 inch baking pan.
• Score in squares while warm; cut when firm.
• Store in refridgerator.
• Makes about 3 1/2 pounds.

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.

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.

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.