Easy Peanut Butter Fudge Food

EASIEST PEANUT BUTTER FUDGE EVER!

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!

SUPER EASY PEANUT BUTTER FUDGE

Steps:

• Prepare a 9x11 glass dish by buttering the bottom.
• In heavy bottom sauce pan combine sugar and milk.
• Measure and set aside remaining ingredients.
• Cook over MEDIUM HEAT (temperature too high will cause it to reach temperature sooner and lead to overcooking) stirring occasionally till it comes to a boil then stir constantly.
• Let boil for 4 minutes EXACTLY, over cooking leads to crumbly fudge as it has moved past softball stage and into softcrack (measure from the first sight of littlest bubbles or use a thermometer - softball stage) I use a stop watch. Remove from heat.
• Stir in remaining ingredients till all melted and smooth.
• Pour into prepared dish and refrigerate until firm.

PEANUT BUTTER FUDGE

Steps:

• Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides. Lightly coat with cooking spray.
• Combine the sweetened condensed milk, peanut butter chips butter and salt in a medium saucepan. Place over medium-low heat and stir frequently with a rubber spatula, making sure to scrape the bottom, until the peanut butter chips are completely melted, about 5 minutes.
• When the peanut butter chip mixture is mostly melted, combine the crunchy peanut butter and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 1 minute.
• Spread the melted peanut butter chip mixture into the prepared baking dish. Immediately drizzle the white chocolate mixture on top. Drag a butter knife through the white chocolate to make a marbled pattern on top. Sprinkle with the chopped peanuts. Let cool completely, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Using the foil, lift the fudge out of the baking dish and cut into 16 small squares. Best serve chilled.

PEANUT BUTTER FUDGE

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.

EASIEST CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Mix sugar, cocoa and milk in a saucepan. Bring to a rapid boil and boil for exactly one minute. Pour over peanut butter and vanilla and nuts in a bowl and beat until thick -- this only takes about a minute. Immediately pour onto a buttered platter and allow to cool. Cut into squares.
• Tip: Have your peanut butter and vanilla already in a bowl before boiling the mixture as you need to pour it over the peanut butter immediately.

EASY TWO-INGREDIENT PEANUT BUTTER FUDGE

Steps:

• Line an 8-inch square baking pan with waxed paper.
• Spoon peanut butter and cream cheese frosting into a microwave-safe bowl; heat in microwave on high for 30 seconds. Stir mixture and heat again in microwave for 30 seconds; stir again until completely blended.
• Pour mixture into the prepared baking pan. Refrigerate until chilled, about 1 hour.

WORLD'S BEST PEANUT BUTTER FUDGE

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.

QUICK AND EASY PEANUT BUTTER FUDGE

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.

GRANDPA'S PEANUT BUTTER FUDGE

Steps:

• Mix brown and white sugar with the milk in large pot; bring mixture to a boil. Stir in peanut butter, reduce heat to medium, and bring the mixture back to boil (stirring constantly). Remove the pot from heat when a drop of the mixture forms a ball in a glass of cold water.
• Stir margarine and vanilla into the mixture; stir vigorously until the fudge hardens. (Always stir in same direction.) Pour fudge onto buttered plates or waxed paper. Let cool and cut into 1-inch pieces.

PEANUT BUTTER FUDGE WITH EVAPORATED MILK

Steps:

• Butter a 9x13-inch pan.
• Melt butter in a large saucepan over medium-high heat. Add evaporated milk and sugar. Bring to a rapid boil. Stir and boil for 7 minutes.
• Remove from heat. Add peanut butter and marshmallow cream and stir until completely blended. Pour into the prepared pan and refrigerate until set, 1 to 2 hours. Cut into squares.

EASY 5-INGREDIENT PEANUT BUTTER FUDGE

Steps:

• Combine Sugar, Milk, and Butter in a pan and heat on stove until boiling. Only boil for 1 minute.
• Stir while cooking.
• Remove from heat.
• Add the vanilla and peanut butter.
• As soon as the peanut butter goes into the cooked sugar etc. it will start to melt just keep adding peanut butter until it is not too thin. You want it thin enough to be able to pour it into a pan.
• Next pour into greased pan and cool in the refridgerator to set.
• This turns out to be very sweet and creamy fudge.

EASIEST PEANUT BUTTER FUDGE

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.

GRANDMA'S CREAMY PEANUT BUTTER FUDGE

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.

SIMPLE PEANUT BUTTER FUDGE

Steps:

• Get all ingredients together before you start.
• Grease the 9x13-inch glass pan with butter.
• In a pot add the vinegar, Karo syrup, sugar, and evaporated milk.
• Bring it all to a boil over medium heat.
• Boil for 4 minutes.
• Remove from the heat.
• Stir in the peanut butter and marshmallow cream.
• Stir the mixture until it is smooth.
• Pour into the buttered pan.
• Let cool.
• Then cut with the plastic knife.
• Enjoy!

EASY PEANUT BUTTER FUDGE

Steps:

• Cut a 22" piece of parchment paper. Fold the long sides of the sheet in to make an 8" wide strip. Butter an 8"x8" square dish. Place the parchment paper into the dish with the folds underneath, creasing the corners well to make a clean edge. Butter the parchment lightly and set aside.
• Melt 4 tbsp butter in a medium saucepan over medium heat. When fully melted, add vanilla, brown sugar, white sugar and cream. Stir well. Bring to a full rolling boil. Once it boils, stir constantly for exactly two minutes (use a timer). Add the peanut butter and stir until melted and completely smooth. Remove from heat and let cool exactly 5 minutes (use a timer). It will form a skin; that's okay.
• Scrape the mixture into the bowl of a stand mixer fitted with the paddle attachment. Start on medium-low (speed 2), and add the pre-sifted powdered sugar one large spoonful at a time. When it is all incorporated, the fudge should look slightly curdled.
• Turn the fudge into the prepared pan and spread evenly. Sprinkle chopped peanuts evenly over the top. Fold over the ends of the parchment, then use the bottom of a measuring cup or glass to press the peanuts into the fudge and form a layer of even thickness. Unfold the parchment and let cool to room temperature, at least 2 hours.
• When cool, lift the ends of the parchment straight up to remove the fudge from the pan. Using a long knife, cut the fudge into 64 pieces (8 slices one way, then 8 the other way). Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For best flavor, return to room temperature before eating.

EASY BAKE OVEN PEANUT BUTTER FUDGE

Steps:

• Grease Easy Bake Oven pan.
• In a bowl, mix all ingredients together until smooth.
• Spread mixture into pan.
• Bake 5 minutes.
• (It will appear undercooked).
• Cool completely.
• Eat!

PEANUT BUTTER FUDGE RECIPE BY TASTY

Steps:

• Combine peanut butter, melted coconut oil, powdered sugar, honey, salt, and vanilla extract in a bowl until all ingredients are well-combined.
• Pour into a container lined with wax paper and smooth out the surface with a spoon
• Freeze for at least 1 hour and take the fudge out of the freezer just before serving.
• NOTE: Leftovers should be stored in an airtight container in the freezer.
• Enjoy!

EASY AND DELICIOUS PEANUT BUTTER FUDGE

Steps:

• Sift the confectioners sugar to avoid any small lumps in the fudge; set aside.
• Melt the butter in a medium heavy saucepan over medium heat.
• Stir in the brown sugar and half and half cream; bring to a boil stirring to combine all ingredients.
• Once the mixture is at a full boil allow to boil for 2 minutes.
• Remove from heat and stir in vanilla and peanut butter until smooth.
• Stir in the sifted confectioners sugar until combined (this may take a few minutes).
• Pour into an 8 x 8-inch pan.
• Chill until firm.
• Cut into small squares.
• Delicious!

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.