CREAMY PEANUT BUTTER FUDGE
Rich, creamy over-the-top peanut buttery fudge is so easy to make, even the kids can make it. This is one of the best peanut butter fudge recipes I've ever tasted, and it is beyond simple to make.
Provided by Mary Younkin
Categories Dessert
Time 4h5m
Number Of Ingredients 4
Steps:
- Combine the peanut butter, butter, and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
- Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator.
- Combine the peanut butter, butter, and vanilla in a medium-size saucepan over medium-low heat. Stir to combine, it should come together very quickly and be smooth and creamy. Remove the pan from the heat and slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
- Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 99 kcal, Carbohydrate 9 g, Protein 1 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 58 mg, Sugar 9 g, ServingSize 1 serving
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
EASIEST PEANUT BUTTER FUDGE EVER!
Have creamy, delicious peanut butter fudge in under 10 minutes with this no-fail recipe! *WARNING* You MUST use exactly the measurements specified below, or this fudge will not set correctly.
Provided by Wildflower5656
Categories Candy
Time 2h10m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- In a saucepan, slowly bring the milk and sugar to a boil over medium low heat.
- Boil for exactly 2 and a half minutes, stirring constantly to prevent burning.
- Remove from heat, stir in peanut butter and vanilla.
- Mix until smooth.
- Pour into greased 8" x 8" pan, and let cool before cutting. Enjoy!
CREAMY PEANUT BUTTER FUDGE
Make and share this Creamy Peanut Butter Fudge recipe from Food.com.
Provided by ratherbeswimmin
Categories Candy
Time 17m
Yield 3 pounds
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1986.6, Fat 78.6, SaturatedFat 44.2, Cholesterol 138.3, Sodium 678.7, Carbohydrate 305.6, Fiber 4.6, Sugar 270.3, Protein 22.1
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
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.
SMOOTH PEANUT BUTTER FUDGE
Make and share this Smooth Peanut Butter Fudge recipe from Food.com.
Provided by JacquelineS
Categories Candy
Time 10m
Yield 60 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar and milk in pan and boil until softball stage.
- Remove from heat and set pan in a basin of cool water, stirring in remaining ingredients.
- Spread in a buttered 9x11 pan.
- cut into 60 pieces.
Nutrition Facts : Calories 106.7, Fat 4.7, SaturatedFat 1.1, Cholesterol 1.1, Sodium 43.3, Carbohydrate 15.2, Fiber 0.5, Sugar 14.1, Protein 2.3
CREAMY SOFT PEANUT BUTTER FUDGE
One of my fondest memories as a kid in my High School, was the Peanut Butter fudge you could purchase for a dime a square in the lunchroom. It was soft and creamy and absolutely delicious. No other recipe out there came close to this heavenly treat. Until now, I believe I have came as close as possible to recreating this...
Provided by Diana Carver
Categories Other Snacks
Time 25m
Number Of Ingredients 6
Steps:
- 1. *** NOTE***** Before we begin please follow exactly as I wrote it. Thru trial and error I found that peanut butter separates if over whipped. ******* In a mixing bowl or standing mixer/kitchen aide, add 1 tablespoon butter (soften, room temperature) and your marshmallow creme. Mix until well incorporated.
- 2. Next add in 1 cup of powdered sugar and mix until incorporated.
- 3. Add in the vanilla and 2 tablespoons of heavy cream and blend.
- 4. Add in the second cup of powdered sugar and blend. Whipping it until you have a soft frosting like consistency. If not add in another tablespoon of heavy cream and whip. Be sure to scrap the sides and bottom of bowl and mix again.
- 5. Now you are at the stage where you are ready to add in the peanut butter. Add 1 1/2 cup and gently incorporate either by hand or lowest setting on your mixer. Once it is incorporated, taste test it! If you feel it needs more peanut butter then add another 1/2 of cup and gently incorporate it. * NOTE** the more you mix it at this point them more likely the peanut butter will break down and turn your fudge into a greasy mess. *
- 6. Once you are happy with the flavor, pour the fudge in to a pan and refrigerate it. ** Note: it is ready to eat immediately. Do not keep at room temperature for long period of times. The peanut butter starts to break down. Enjoy!
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