Peanut Butter Cream Fudge Recipes

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.

PEANUT BUTTER CREAM FUDGE

Steps:

• In a heavy saucepan, combine the sugar, sour cream and salt; bring to a boil. Cover and simmer for 5 minutes. Uncover and cook over medium heat until a candy thermometer reads 238 (soft ball stage).
• Remove from the heat; stir in peanut butter and vanilla. With a wooden spoon, beat until thick and creamy, about 5 minutes. Transfer to a buttered 8-inch square dish. Cool and cut into squares. Store in the refrigerator.

PEANUT BUTTER CREAM FUDGE

Steps:

• In a heavy saucepan, combine the sugar, sour cream and salt; bring to a boil. Cover and simmer for 5 minutes. Uncover and cook over medium heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in peanut butter and vanilla., With a wooden spoon, beat until thick and creamy, about 5 minutes. Transfer to a buttered 8-in. square dish. Cool and cut into squares. Store in the refrigerator.

CREAMY PEANUT BUTTER FUDGE

Steps:

• Grease a 9x13 inch baking dish.
• In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.

PEANUT BUTTER FUDGE

Steps:

• Lightly butter an 8 by 8 by 2-inch pan and line bottom with parchment paper or plastic wrap; set aside. In a medium heavy-bottomed saucepan, combine corn syrup, both sugars, milk, salt, and baking soda. Bring to a boil over medium-high heat, stirring occasionally. Insert a candy thermometer. Cook, stirring frequently, until temperature registers 236 degrees F (just below soft-ball stage); don't overcook.
• Immediately remove saucepan from heat, stir in the chilled butter, then the peanut butter and vanilla until smooth. Pour mixture into prepared pan. Set aside in a cool, dry place, and let fudge set.
• Before the fudge cools completely, cut into desired shapes. Set shapes aside to cool completely. Store fudge in an airtight container up to 1 week.

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-COOKIES-'N-CREAM FUDGE

Steps:

• Coat an 8-inch square baking pan with cooking spray. Chop cookies coarsely.
• Combine 1/2 cup plus 2 tablespoons peanut butter, sweetened condensed milk, and peanut butter chips in a microwave-safe bowl. Heat in the microwave on high until melted, stirring halfway through, about 3 minutes. Stir in vanilla extract and chopped cookies.
• Pour mixture into the prepared baking pan and spread evenly. Cover with plastic wrap and refrigerate for at least 2 hours. Cut into squares.

PEANUT BUTTER FUDGE WITH MARSHMALLOW CREME

Steps:

• Line a 9x13 inch pan with foil or parchment paper.
• In a medium saucepan, combine the sugar, evaporated milk and butter. Cook over medium heat stirring frequently until it comes to a boil. Boil for 10 minutes, remove from heat and stir in peanut butter and marshmallow creme. Pour into the prepared pan and chill until set. Cut into squares and serve.

CREAMY PEANUT BUTTER FUDGE

Steps:

• Combine sugar, milk, and salt in saucepan. (I usually use a 3 quart pan).
• Cook over medium heat until mixture meets softball stage (This takes a while. I stir periodically with a wooden spoon. And I use a candy thermometer to make sure I get it to the right temp.).
• Remove pan from heat.
• Add peanut butter, fluff, butter, and vanilla. (I usually pre-measure these while I'm waiting for the 1st ingredients to be ready.).
• Stir until all ingredients are thoroughly combined.
• Pour into a 9x13 cake pan. Pat with hands (careful, it's hot!) to smooth out surface.
• Place in refrigerator to cool.
• Cut into squares, and enjoy! Number of servings will depend on how big you cut the pieces!

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.

CREAMY PEANUT BUTTER FUDGE

Steps:

• Combine first 3 ingredients in a large, heavy saucepan.
• Bring to a boil over medium-high heat, stirring constantly.
• Cover and cook 3 minutes without stirring; uncover and boil 5 minutes (Do not stir).
• Remove from heat; add morsels, stirring until morsels melt.
• Stir in marshmallow creme and vanilla.
• Pour into a buttered 13x9 inch pan.
• Place in freezer for 10 minutes or let cool at room temperature.

SOUR CREAM PEANUT FUDGE

Steps:

• In a large saucepan, combine the first five ingredients; bring to a boil. Cover and simmer for 5 minutes. , Uncover; cook over medium-high heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in vanilla. Let stand, without stirring, for 15 minutes. , Add peanuts and peanut butter. With a wooden spoon, beat until thick and creamy, about 10 minutes. Transfer to a buttered 13-in. x 9-in. pan. Cool; cut into squares. Store in the refrigerator.

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.

EASY AND DELICIOUS PEANUT BUTTER FUDGE

Steps:

• Sift the confectioners sugar to avoid any small lumps in the fudge; set aside.
• Melt the butter in a medium heavy saucepan over medium heat.
• Stir in the brown sugar and half and half cream; bring to a boil stirring to combine all ingredients.
• Once the mixture is at a full boil allow to boil for 2 minutes.
• Remove from heat and stir in vanilla and peanut butter until smooth.
• Stir in the sifted confectioners sugar until combined (this may take a few minutes).
• Pour into an 8 x 8-inch pan.
• Chill until firm.
• Cut into small squares.
• Delicious!

FANTASY FUDGE (PEANUT BUTTER FUDGE)

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.