Peanut Butter Frying Pan Fudge Recipes

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PEANUT BUTTER FUDGE III



Peanut Butter Fudge III image

This fudge is creamy and really addictive!

Provided by Jennifer Hall

Categories     Desserts     Candy Recipes     Fudge Recipes     Peanut Butter

Yield 36

Number Of Ingredients 7

1 (12 fluid ounce) can evaporated milk
½ cup butter
5 cups white sugar
1 pinch salt
1 (16 ounce) jar peanut butter
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 35.6 g, Cholesterol 9.8 mg, Fat 9.7 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 3.4 g, Sodium 91.5 mg, Sugar 32.5 g

EASIEST PEANUT BUTTER FUDGE



Easiest Peanut Butter Fudge image

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

½ cup butter
1 (16 ounce) package brown sugar
½ cup milk
¾ cup peanut butter
1 teaspoon vanilla extract
3 ½ cups confectioners' sugar

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

PEANUT BUTTER FUDGE



Peanut Butter Fudge image

For an easy, chewy treat, make a batch of Alton Brown's Peanut Butter Fudge recipe from Good Eats on Food Network; you need only four ingredients.

Provided by Alton Brown

Categories     dessert

Time 2h14m

Yield 64 (1-inch) pieces

Number Of Ingredients 4

8 ounces unsalted butter, plus more for greasing pan
1 cup smooth peanut butter
1 teaspoon vanilla extract
1 pound powdered sugar

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.

EXTRA WORK PEANUT BUTTER FUDGE



Extra Work Peanut Butter Fudge image

This fudge takes constant vigilance, but it is worth the effort. A rich, creamy, traditional recipe, without marshmallow cream or brown sugar. To make other flavors, replace peanut butter with white chocolate chips and any flavor extract of your choice.

Provided by Regina Belcher

Categories     Desserts     Candy Recipes     Fudge Recipes     Peanut Butter

Time 55m

Yield 12

Number Of Ingredients 6

cooking spray
1 (12 fluid ounce) can evaporated milk
2 ½ cups white sugar
1 cup peanut butter
1 tablespoon butter
1 teaspoon vanilla extract

Steps:

  • Spray a 9x9-inch pan with cooking spray.
  • Mix evaporated milk and sugar together in a large, heavy-bottomed pot over medium-high heat. Bring mixture to a boil, stirring constantly, until syrup reaches 234 degrees F (110 degrees C), 5 to 7 minutes. A teaspoon of hot syrup dropped into a glass of cold water should form a soft ball of candy.
  • Remove from heat and immediately stir in peanut butter, butter, and vanilla extract. Stir constantly until fudge is smooth and thick. Pour fudge into prepared pan. Let cool before slicing into squares.

Nutrition Facts : Calories 339.6 calories, Carbohydrate 49.1 g, Cholesterol 11.7 mg, Fat 14.2 g, Fiber 1.3 g, Protein 7.5 g, SaturatedFat 4.3 g, Sodium 138.9 mg, Sugar 46.8 g

WORLD'S BEST PEANUT BUTTER FUDGE



World's Best Peanut Butter Fudge image

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

4 cups white sugar
1 cup milk
½ cup butter
1 (7 ounce) jar marshmallow creme
12 ounces peanut butter
⅔ cup all-purpose flour

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

SKILLET PEANUT BUTTER FUDGE



Skillet Peanut Butter Fudge image

Make and share this Skillet Peanut Butter Fudge recipe from Food.com.

Provided by Danny Beason

Categories     Candy

Time 10m

Yield 1 8x8 sq pan, 25 serving(s)

Number Of Ingredients 6

2 cups sugar
1 cup mini marshmallows
1 (12 ounce) jar chunky peanut butter
1 teaspoon vanilla
3 tablespoons margarine or 3 tablespoons butter
1 cup evaporated milk

Steps:

  • Combine sugar, milk and margarine in ur nonstick electric skillet.
  • Set control dial at 300 deg.
  • Bring to boil and boil 5 minute.
  • ,stirring constantly.
  • Turn skillet off.
  • Add marshmallows, peanut butter and vanilla.
  • Stir until marshmallows and peanut butter are melted and blended.
  • Turn into a buttered 8-in square pan.
  • Cool before cutting.
  • Makes 2 lbs.

Nutrition Facts : Calories 174.6, Fat 8.9, SaturatedFat 1.8, Cholesterol 2.9, Sodium 94.4, Carbohydrate 21.6, Fiber 1.1, Sugar 18.3, Protein 4

PEANUT BUTTER FUDGE



Peanut Butter Fudge image

Provided by Emeril Lagasse

Time 20m

Yield 1 (12 1/2 by 9 1/4-inch) sheet or 16 (2-inch) squares

Number Of Ingredients 9

2 tablespoons unsalted butter, chilled, plus more for pan
3 tablespoons light corn syrup
1 cup granulated sugar
3/4 cup packed light-brown sugar
3/4 cup milk
1/2 teaspoon salt
Pinch baking soda
6 tablespoons creamy peanut butter
1 teaspoon pure vanilla extract

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



Peanut Butter Fudge image

Provided by Food Network

Categories     dessert

Time 32m

Yield 20 servings

Number Of Ingredients 8

2 cups sugar
2 cups brown sugar
1 teaspoon salt
1/2 cup cocoa powder
1 1/3 cups milk
1/4 cup butter
3/4 cup peanut butter
2 teaspoons vanilla

Steps:

  • In a saucepan, stir together the sugars, salt, cocoa powder, milk, and heat until sugar is dissolved. Add the butter and cook to 238 degrees F on a candy thermometer.
  • Pour out of the pan into a mixing bowl to cool slightly and with a paddle attachment, stir in the peanut butter and vanilla. Continue beating to cool and stiffen the fudge until it starts to lighten and looses its gloss. Pour it into a greased pan and let it cool completely before cutting into 1 1/2-inch squares.

PEANUT BUTTER FUDGE



Peanut Butter Fudge image

Provided by Alton Brown

Categories     dessert

Time 1h19m

Yield 64 (1-inch) pieces

Number Of Ingredients 4

1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon pure vanilla extract
1 pound confectioners sugar

Steps:

  • Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and confectioners¿ sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

PEANUT BUTTER FUDGE



Peanut Butter Fudge image

I have made every kind of Peanut Butter fudge there is but here is a simple, but tasty, recipe that my family and I really enjoy. I found this recipe on the internet several years ago when I was craving some peanut butter fudge and only had the basic ingredients. You may want to use a candy thermometer, but I just boil the mixture for about 9 or 10 min. and drop a little of the mixture in a cup of cold water until there is a soft ball and it always has come out good for me. I also use butter instead of margarine and if I don't have milk I use Evaporated milk. I also use Peter Pan Peanut Butter--a family favorite. The recipe states if you want Chocolate Fudge to "add One Heaping Teaspoon of cocoa to the top four ingredients before cooking." I haven't tried the chocolate fudge version yet.

Provided by Nathans Nana

Categories     Candy

Time 30m

Yield 1 pan cut into squares, 10-15 serving(s)

Number Of Ingredients 6

2 cups sugar
1 cup milk
1/4 cup margarine
1 pinch salt
1 cup peanut butter
1 teaspoon vanilla

Steps:

  • *Mix in a heavy pan the first four ingredients.
  • Boil, stirring frequently until mixture forms a soft ball in cold water.
  • Remove from heat and add peanut butter and vanilla. Beat until creamy and pour into a buttered size 9 x 9 pan. Cool.
  • *For Chocolate Fudge: add one heaping teaspoon of cocoa to the top four ingredients before cooking.

Nutrition Facts : Calories 363.9, Fat 18.4, SaturatedFat 4, Cholesterol 3.4, Sodium 199.1, Carbohydrate 46.3, Fiber 1.6, Sugar 42.4, Protein 7.3

PEANUT BUTTER FUDGE



Peanut Butter Fudge image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 36 1 1/3-inch pieces that will

Number Of Ingredients 7

Non-stick vegetable spray
1/4 cup roasted, unsalted peanuts, coarsely chopped
1 cup milk
2 1/2 cups sugar
3 tablespoons unsalted butter
6 ounces creamy peanut butter
1 teaspoon vanilla extract

Steps:

  • Line an 8-by-8-inch baking pan with aluminum foil and lightly grease with vegetable spray. Sprinkle the peanuts over the bottom of the pan. Put the milk and sugar in a medium, heavy-bottomed saucepan fitted with a candy thermometer. Boil over medium heat, occasionally stirring to keep from sticking. Cook until the mixture reaches 240 degrees F (soft ball). Remove from the heat and gently place the butter, peanut butter and vanilla in the pan, taking care not to disturb the syrup. Do not stir. Let the mixture cool down for 5 minutes, then beat vigorously with a spoon or the flat beater of a stationary mixer until dense and smooth. Turn the fudge into the prepared pan, spreading it evenly with a metal spatula. With a sharp knife, score into portions. Let set, 45 minutes then cut into 1 1/3-inch squares.

MAKEOVER PEANUT BUTTER FUDGE



Makeover Peanut Butter Fudge image

Christmas wouldn't be the same for Diana Osborn and her family in Wichita, Kansas without this traditional treat. Our Test Kitchen cut the fat and calories so she could keep her family's luscious tradition.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 81 pieces.

Number Of Ingredients 9

3/4 cup sugar blend
2/3 cup fat-free evaporated milk
2 tablespoons butter
1/4 teaspoon salt
1/3 cup butterscotch chips
1/3 cup peanut butter chips
1 jar (7 ounces) marshmallow creme
3/4 cup reduced-fat chunky peanut butter
1 teaspoon vanilla extract

Steps:

  • Line a 9-in. square pan with foil and coat the foil with cooking spray; set aside., In a large heavy saucepan, combine the sugar blend, milk, butter and salt. Cook and stir over medium heat until sugar blend is dissolved. Bring to a rapid boil; boil for 7 minutes or until a candy thermometer reads 224°, stirring constantly., Remove from the heat; stir in chips until melted. Stir in the 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.

Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 33mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

PAT IN PAN FUDGE



Pat in Pan Fudge image

Make and share this Pat in Pan Fudge recipe from Food.com.

Provided by SuzieQue

Categories     Candy

Time 5m

Yield 1 pan

Number Of Ingredients 4

1/2 cup butter
8 ounces cream cheese
3 ounces unsweetened chocolate squares
6 cups powdered sugar

Steps:

  • Melt the butter, cream cheese and chocolate over low heat.
  • Beat in the powdered sugar until very smooth.
  • Pour into a 9x9 pan and cool.
  • Cut in squares.

PEANUT BUTTER FUDGE



Peanut Butter Fudge image

Make and share this Peanut Butter Fudge recipe from Food.com.

Provided by icetea

Categories     Candy

Time 20m

Yield 64 serving(s)

Number Of Ingredients 5

1 cup butter, plus
more butter, for greasing pan
1 cup peanut butter
1 teaspoon pure vanilla extract
1 lb confectioners' sugar

Steps:

  • Microwave butter and peanut butter for 2 minutes on high.
  • Stir and microwave on high for 2 more minutes.
  • Add vanilla and confectioners' sugar to peanut butter mixture and stir to combine with a wooden spoon.
  • Pour into a buttered 8 by 8-inch pan lined with waxed paper.
  • Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
  • Cut into 1-inch pieces and store in an airtight container for up to a week.
  • cooking time does not reflect refrigeration time.

Nutrition Facts : Calories 76.9, Fat 4.9, SaturatedFat 2.2, Cholesterol 7.6, Sodium 44, Carbohydrate 7.9, Fiber 0.2, Sugar 7.3, Protein 1

EASY PEANUT BUTTER FUDGE



Easy Peanut Butter Fudge image

My sister shared the recipe for this unbelievably easy peanut butter fudge with marshmallow cream. I prefer using creamy peanut butter for this mouthwatering dessert, but the chunky style works just as well. -Mary Jane Rummel, Linglestown, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 pounds (64 pieces).

Number Of Ingredients 5

2 teaspoons butter, softened
2 cups sugar
1/2 cup whole milk
1-1/3 cups peanut butter
1 jar (7 ounces) marshmallow creme

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.

Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

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