Kraft Peanut Butter Fudge Recipes

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PEANUT BUTTER FANTASY FUDGE



Peanut Butter Fantasy Fudge image

Kraft® marshmallow creme is the secret ingredient. It's whipped and light. Along with the peanut butter it makes this traditional favorite extra fancy and so easy! (Our family has been making this recipe for peanut butter fantasy fudge around Christmas for as long as I can remember. It's a great gift to friends and acquaintances! We all absolutely love it! Hope you will too!)

Provided by NICATIE

Categories     Desserts     Candy Recipes     Fudge Recipes     Peanut Butter

Time 1h30m

Yield 24

Number Of Ingredients 7

3 cups white sugar, divided
¾ cup margarine, divided
⅔ cup evaporated milk, divided
6 ounces semisweet chocolate pieces
1 (7 ounce) jar marshmallow creme (such as Kraft Jet-Puffed), divided
1 teaspoon vanilla extract, divided
½ cup creamy peanut butter

Steps:

  • Combine 1 1/2 cups sugar, 6 tablespoons margarine, and 1/3 cup evaporated milk in a heavy 1 1/2-quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling over medium heat, stirring constantly to prevent scorching, for 4 minutes.
  • Remove from heat; stir in chocolate pieces until melted. Add 1/2 jar of marshmallow creme and 1/2 teaspoon vanilla extract; beat until well blended. Pour into a greased 9x13-inch baking pan.
  • Repeat process with remaining ingredients, substituting peanut butter for chocolate pieces. Spread over chocolate layer.
  • Let cool at room temperature until set; cut into squares.

Nutrition Facts : Calories 249.7 calories, Carbohydrate 37.3 g, Cholesterol 2 mg, Fat 11.1 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 3.1 g, Sodium 104.4 mg, Sugar 33.6 g

PEANUT BUTTER FUDGE



Peanut Butter Fudge image

This fudge is a total triple threat -- thanks to peanut butter chips, crunchy peanut butter and chopped roasted salted peanuts. Using sweetened condensed milk, makes it quick and easy to achieve a thick, fudgy texture without cooking raw sugar; no candy thermometer required! Cut the fudge into small squares and share it with family and friends as a delicious edible gift.

Provided by Food Network Kitchen

Categories     dessert

Time 8h25m

Yield 16 pieces

Number Of Ingredients 8

Nonstick cooking spray
One 14-ounce can sweetened condensed milk
2 1/2 cups peanut butter chips (from two 10-ounce bags)
4 tablespoons unsalted butter
1/4 teaspoon kosher salt
3 tablespoons crunchy peanut butter
3 tablespoons white chocolate chips
2 tablespoons chopped roasted salted peanuts

Steps:

  • Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides. Lightly coat with cooking spray.
  • Combine the sweetened condensed milk, peanut butter chips butter and salt in a medium saucepan. Place over medium-low heat and stir frequently with a rubber spatula, making sure to scrape the bottom, until the peanut butter chips are completely melted, about 5 minutes.
  • When the peanut butter chip mixture is mostly melted, combine the crunchy peanut butter and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 1 minute.
  • Spread the melted peanut butter chip mixture into the prepared baking dish. Immediately drizzle the white chocolate mixture on top. Drag a butter knife through the white chocolate to make a marbled pattern on top. Sprinkle with the chopped peanuts. Let cool completely, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
  • Using the foil, lift the fudge out of the baking dish and cut into 16 small squares. Best serve chilled.

PEANUT BUTTER-FUDGE SWIRL PIE



Peanut Butter-Fudge Swirl Pie image

Blend peanut butter & hot fudge into chocolate cookie pie crust for Peanut Butter-Fudge Swirl Pie. A taste of Peanut Butter-Fudge Swirl Pie is worth a thousand words.

Provided by My Food and Family

Categories     Recipes

Time 4h15m

Yield 8 servings

Number Of Ingredients 6

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/4 cup creamy peanut butter
2 cups thawed COOL WHIP Whipped Topping
1 chocolate cookie crumb crust (6 oz.)
1/4 cup hot fudge ice cream topping, warmed

Steps:

  • Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Whisk in COOL WHIP.
  • Spoon into crust. Drizzle with fudge topping; swirl gently with knife.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 360, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

PEANUT BUTTER M&M FUDGE



Peanut Butter M&M Fudge image

THE most intense peanut butter flavor and creamy texture. Ever the crowd pleaser. I've been getting requests for this delectable confection for 30 years! This is my adaptation of an old mail-in brand name recipe.

Provided by N N N

Categories     Candy

Time 20m

Yield 1 8" square pan, 49 serving(s)

Number Of Ingredients 8

1 1/2 cups granulated sugar
3/4 cup butter
2/3 cup evaporated milk
1/4 teaspoon salt
1 1/2 cups peanut butter (creamy or chunky)
1 teaspoon pure vanilla extract
2 cups miniature marshmallows
1 2/3 ounces M&M's plain chocolate candy (This is the individual snack size. Use 2 bags if using peanut M&Ms)

Steps:

  • Carefully line an 8" square baking pan with parchment paper. Fold the corners carefully and tape the sides if necessary. Don't worry, it doesn't get baked!
  • Add sugar, butter and evaporated milk to a heavy 2 quart saucepan. On high heat, stir mixture and bring to a full rolling boil. Reduce heat to medium-low, and continue boiling and stirring for 5 minutes, making sure to continuously scrape down the sides. Remove from heat, and allow to cool for 2 minutes. Add peanut butter, and stir until completely melted and incorporated. Add vanilla and marshmallows, and stir until completely melted and incorporated. There should be no visible streaks of peanut butter or marshmallow.
  • Pour mixture into parchment lined baking pan, tilting or shaking for uniform thickness. While mixture is still warm, press M&Ms into the top of the fudge. I use an even grid pattern, typically 7 across and 7 down. Keep in mind that it's much easier to cut around M&Ms than through them. Press deeply enough to avoid popping out later. If M&Ms start to crack after being pressed into the fudge, the mixture is too hot. In that case, wait a few minutes, and try again.
  • Refrigerate for at least 4 hours. Carefully lift out the fudge by grabbing opposite sides of the parchment paper. Cut even rows between M&Ms, cleaning your knife in hot water between cuts, or when buildup causes messy cutting.
  • Assemble a second set of ingredients, and get ready to make another batch because these will be gone before you know it!

Nutrition Facts : Calories 111.2, Fat 7.3, SaturatedFat 2.9, Cholesterol 8.6, Sodium 78.9, Carbohydrate 10.4, Fiber 0.5, Sugar 8.7, Protein 2.3

PEANUT BUTTER FANTASY FUDGE



Peanut Butter Fantasy Fudge image

This creamy peanut butter fudge recipe makes 40 servings, so you can let a lot of people share in the fudgy fantasy!

Provided by My Food and Family

Categories     Home

Time 4h25m

Yield 3 lb. or 40 servings, about 2 pieces each

Number Of Ingredients 7

3 cups sugar
3/4 cup butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup)
1 cup creamy peanut butter
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped PLANTERS Dry Roasted Peanuts
1 tsp. vanilla

Steps:

  • Line 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
  • Add peanut butter and marshmallow creme; stir until completely melted. Add nuts and vanilla; mix well.
  • Pour into prepared pan; spread to evenly cover bottom of pan. Cool completely before cutting into 1-inch squares.

Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0.52 g, Sugar 0 g, Protein 2 g

FANTASY FUDGE (PEANUT BUTTER FUDGE)



Fantasy Fudge (Peanut Butter Fudge) image

This recipe is from the mother of a student, and it is the BEST peanut butter fudge I have ever had. I usually use real butter and not margarine when I cook, so I will substitute the margarine in this recipe. From what I have tasted, however, it is still delicious when made with margarine.

Provided by Sheff Libby

Categories     Candy

Time 20m

Yield 117 pieces, 117 serving(s)

Number Of Ingredients 7

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 cup creamy peanut butter (heaping, Jif recommended)
1 (7 ounce) jar marshmallow cream (Kraft recommended)
1 cup chopped walnuts
1 tablespoon vanilla

Steps:

  • Combine sugar, margarine, and milk in heavy 2 1/2 quart saucepan. Bring to full rolling boil, stirring constantly.
  • Reduce heat to medium. Continue boiling for 5 minutes, stirring constantly.
  • Remove from heat, and stir in peanut butter.
  • Add marshmallow cream, nuts, and vanilla. Beat until blended.
  • Pour into greased 13 x 9 inch baking pan.
  • Let cool, and cut into 1-inch squares.

PEANUT BUTTER FUDGE I



Peanut Butter Fudge I image

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

2 cups packed brown sugar
2 cups white sugar
4 tablespoons butter
1 cup milk
1 ½ cups peanut butter
2 teaspoons vanilla extract
2 cups miniature marshmallows

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

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