MARSHMALLOW-PEANUT BUTTER FUDGE
This is a great peanut butter fudge, that a friend of mine gave me a couple of years ago. It is VERY rich, hence the 8 dozen tiny squares. DEE-LICIOUS! I hope you enjoy it as much as I do, and that's saying a lot because I am a chocolate FIEND--but this has NO chocolate in it!
Provided by Bron
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Yield 48
Number Of Ingredients 5
Steps:
- Butter one 7x11 or 9x13 inch pan.
- In a 4 quart saucepan combine the sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil and stir for 5 minutes. (It will burn easily so watch it carefully.)
- Remove from the heat and stir in the peanut butter chips. Beat until chips are melted. Spread mixture into pan and let cool then cut into teensy squares.
- Variation: After mixture boils 5 minutes, divide mixture in half and add 1 cup peanut butter chips to one half and 1/2 cup cocoa powder and 1/4 melted butter to the other half. Pour "blonde" mixture into pan. Top with cocoa mixture. Let cool before cutting into squares.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 27.7 g, Cholesterol 4.8 mg, Fat 4.4 g, Protein 2.7 g, SaturatedFat 3.8 g, Sodium 43.2 mg, Sugar 25.7 g
CREAMY MARSHMALLOW-PEANUT BUTTER FUDGE
Make this easy Creamy Marshmallow-Peanut Butter Fudge from My Food and Family. Create a delicious, no-bake dessert with only a few ingredients.
Provided by My Food and Family
Categories Home
Time 2h25m
Yield 36 servings
Number Of Ingredients 7
Steps:
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
- Bring sugar, butter, evaporated milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Cook 5 min., stirring constantly.
- Stir in peanut butter chips and vanilla; cook and stir 2 to 3 min. or until chips are completely melted and mixture is well blended. Pour into prepared pan; spread to evenly cover bottom of pan. Sprinkle with nuts; press lightly into fudge with back of spoon.
- Refrigerate several hours or until firm. Use foil handles to remove fudge from pan before cutting to serve.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CREAMY PEANUT BUTTER FUDGE
This recipe belongs to my mother and it is the creamiest peanut butter fudge ever.
Provided by Janet Awaldt
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 50m
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 54.1 g, Cholesterol 14.7 mg, Fat 14.6 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 5.1 g, Sodium 139.9 mg, Sugar 49.4 g
QUICK AND EASY PEANUT BUTTER FUDGE
This is a quick and easy fudge recipe. The marshmallows give it a smooth consistency. I often have this treat on hand to serve my guests or to satisfy my own "sweet tooth"!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- In a heavy 2-qt. saucepan, combine the sugars, milk and marshmallows. Bring to a boil over medium heat, stirring until the sugar dissolves and marshmallows melt. Remove from the heat; stir in peanut butter. Pour into a buttered 8-in. square dish. Cool. When firm, cut into squares.
Nutrition Facts : Calories 106 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 49mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER FUDGE WITH MARSHMALLOW CREME
An easy recipe for peanut butter fudge. This uses real peanut butter, not peanut butter chips.
Provided by Teresa
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 50m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 253.8 calories, Carbohydrate 39.9 g, Cholesterol 3 mg, Fat 10 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 114.9 mg, Sugar 37.4 g
PEANUT BUTTER MARSHMALLOW FUDGE CANDY
Make and share this Peanut Butter Marshmallow Fudge Candy recipe from Food.com.
Provided by CandyTX
Categories Candy
Time 15m
Yield 20 serving(s)
Number Of Ingredients 3
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.
PEANUT BUTTER FANTASY FUDGE
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
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
HONEY PEANUT BUTTER MARSHMALLOW FUDGE
Holiday times I like to make fudge, but my sister can't eat chocolate, so I make her up a batch of this wonderful creamy fudge.
Provided by L DJ3309
Categories Candy
Time 4h15m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Line square baking pan with tin foil, over lapping on to sides.
- Spray with pan spray.
- In heavy pan cook honey, sugar cream and butter (stirring constantly) until candy thermometer reaches 235' degrees.
- Remove from heat; beat in butterscotch chips, peanut butter, marshmallow cream and vanilla.
- Cool.
- Then pat into pan.
- Chill, Lift out of pan, cut into pieces.
Nutrition Facts : Calories 4594.1, Fat 225.1, SaturatedFat 106, Cholesterol 260, Sodium 1485.5, Carbohydrate 627.9, Fiber 16.2, Sugar 532.6, Protein 56.8
CREAMY PEANUT BUTTER FUDGE
Christmas wouldn't be the same without this peanut butter fudge. Evaporated milk gives the treat a rich, creamy consistency, and the recipe is always a family favorite. -Diana L. Osborn, Wichita, Kansas
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 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.
Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 35mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
PEANUT BUTTER M&M FUDGE
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
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
EASIEST PEANUT BUTTER FUDGE
This is unbelievably easy. I prefer using creamy peanut butter for this mouth-watering fudge. However, the chunky style works just as well.
Provided by CookingONTheSide
Categories Candy
Time 13m
Yield 3-4 dozen, 18-20 serving(s)
Number Of Ingredients 5
Steps:
- In saucepan, bring sugar and milk to a boil; boil for 3 minutes.
- Add peanut butter, marshmallow creme and vanilla; mix well.
- Quickly pour into a buttered 8-inch square pan; chill until set.
- Cut into squares.
Nutrition Facts : Calories 241.1, Fat 9.9, SaturatedFat 2.2, Cholesterol 0.9, Sodium 100.6, Carbohydrate 35.5, Fiber 1.2, Sugar 29.4, Protein 5.1
PEANUT-MARSHMALLOW FUDGE
Wow the crowd with this creamy Peanut Marshmallow Fudge. This take on a classic peanut butter fudge is extra peanutty.
Provided by My Food and Family
Categories Home
Time 50m
Yield 32 servings
Number Of Ingredients 6
Steps:
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Bring first 4 ingredients to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 3 min., stirring constantly. Remove from heat.
- Add peanut butter chips; stir until completely melted and mixture is well blended.
- Pour into prepared pan; spread to form even layer in pan. Top with nuts; press lightly into fudge with back of spoon. Refrigerate 30 min. or until firm. Use foil handles to lift fudge from pan before cutting into squares.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 35 mg, Carbohydrate 18 g, Fiber 0 g, Sugar 16 g, Protein 3 g
GRANDMA'S CREAMY PEANUT BUTTER FUDGE
This old-fashioned style of peanut butter fudge is not that easy to find out there. The ones I tend to run across always seem to be the soft, creamy version, which is not what I'm into. If it's going to feel like peanut butter in my mouth, then what's the point? No, I want something that feels dense and firm in my fingers but will almost instantly liquefy in when it hits my tongue.
Provided by Chef John
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h20m
Yield 64
Number Of Ingredients 5
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.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 8.3 g, Cholesterol 9.5 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.9 g, Sodium 43.3 mg, Sugar 7.5 g
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.
CREAMY PEANUT BUTTER FUDGE
Make and share this Creamy Peanut Butter Fudge recipe from Food.com.
Provided by Salina
Categories Candy
Time 17m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 9x13 inch baking dish.
- In medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk.
- Bring to a boil.
- Stirring constantly, 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.
Nutrition Facts : Calories 358.8, Fat 14.6, SaturatedFat 5.1, Cholesterol 14.7, Sodium 147.2, Carbohydrate 54.6, Fiber 1.1, Sugar 48, Protein 5.9
PEANUT BUTTER FANTASY FUDGE
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
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
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