PEANUT BUTTER FUDGE III
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
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
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
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
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
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
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
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
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
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
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
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
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
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:
- 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
Provided by Alton Brown
Categories dessert
Time 1h19m
Yield 64 (1-inch) pieces
Number Of Ingredients 4
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
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
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
Provided by Food Network
Categories dessert
Time 1h5m
Yield 36 1 1/3-inch pieces that will
Number Of Ingredients 7
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
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
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
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
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
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
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
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
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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