Peanut Butter Marshmallow Fudge Candy Recipes

PEANUT BUTTER MARSHMALLOW FUDGE CANDY

Steps:

• Melt chocolate and peanut butter together in saucepan over low heat, stirring constantly until smooth.
• Fold in marshmallows.
• Pour into greased 9 inch square pan.
• Chill until firm.
• Cut into squares.

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.

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.

PEANUT BUTTER FUDGE I

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.

PEANUT BUTTER FANTASY FUDGE

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.

NAN'S PEANUT BUTTER FUDGE WITH MARSHMALLOWS

Steps:

• Butter an 8-inch square pan.
• Combine sugar, evaporated milk, and butter in an electric skillet. Set control to 260 degrees F (120 degrees C).
• Bring to a boil and boil 5 minutes, stirring constantly. Turn off heat and add peanut butter, marshmallows, and vanilla extract. Stir until marshmallows and peanut butter are melted and blended. Pour into the prepared pan.
• Allow to cool and cut into squares.