Fast Peanut Butter Fudge Food

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.

FAST PEANUT BUTTER FUDGE

Steps:

• Mix sugar, ½ cup water, and optional cocoa in a saucepan, and boil rapidly for exactly one minute. Pour over peanut butter and vanilla in a bowl, and beat until thick. Pour into buttered pan and allow to cool. Cut into squares.

DELICIOUSLY EASY PEANUT BUTTER FUDGE RECIPE

Steps:

• Grease an 8x8-inch baking pan. In a medium saucepan, bring sugar and milk to a boil. Allow to boil for about 2½ minutes, stirring regularly and then remove from heat. Add the peanut butter and vanilla and stir until smooth. Pour the mixture into the pan and allow to cool until set. Slice into 1-inch squares.

CREAMY PEANUT BUTTER FUDGE

Steps:

• Line an 8x8 inch or 9x9 inch baking dish with aluminum foil, butter the bottom and sides. (Fudge pictured was made in an 8x8 inch baking dish.)
• In a large saucepan, stir together sugar and evaporated milk. Add in butter. Cook over medium heat until sugar dissolves. Stir occasionally to prevent scorching.
• Stirring constantly, bring mixture to a full boil and boil for 6 minutes.
• Remove from heat, and stir in marshmallow creme, vanilla candy coating, and peanut butter until melted and smooth. Stir in vanilla extract until well-combined.
• Pour fudge into prepared baking dish. Spread with a spatula to smooth the top.
• Sprinkle with chopped peanuts or sprinkles, if desired. Press topping into the fudge.
• Cover, and refrigerate for 2 hours or until cool and set. Cut into pieces.
• Store in an airtight container in the refrigerator for up to 2 weeks.

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.

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.

QUICK CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Brush a 8-by-8-inch baking dish with butter, and line with parchment paper, leaving a 2-inch overhang on long sides. Brush parchment with butter.
• Heat 1/2 cup condensed milk, 4 tablespoons butter, brown sugar, and a pinch of salt in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted, about 4 minutes. Remove from heat. Mix in peanut butter and 1 1/2 cup confectioners' sugar. Press peanut butter mixture into the bottom of prepared baking dish, smoothing top with an offset spatula.
• Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted, about 3 minutes. Remove from heat, stir in remaining 3/4 cup condensed milk and a pinch of salt, until melted and combined. Mix in remaining 3/4 cup confectioners' sugar. Spread chocolate mixture over peanut butter layer, smoothing top with an offset spatula. Refrigerate until firm, about 2 hours.
• Remove fudge from pan using parchment to lift, and transfer to a cutting board. Peel off parchment. Using a warm knife, cut crosswise into eight 1-inch-wide strips; cut each strip into 8 pieces.

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.

HEALTHY PEANUT BUTTER FUDGE (4 INGREDIENTS!)

Steps:

• Line a standard 9x5-inch loaf pan with parchment paper (as original recipe is written // adjust size/number of pans if altering batch size). Set aside.
• To a food processor, add desiccated coconut and blend on high until a creamy butter is formed - about 4 minutes. Scrape down sides as needed.
• Then add peanut butter and melted coconut oil and mix once more. Then add maple syrup 1 Tbsp (15 ml) at a time until desired sweetness is reached. If you add too much maple syrup, the mixture can seize up and get thick. If that happens, thin with a bit more melted coconut oil.
• Optional: Add sea salt and vanilla and mix once more. Taste and adjust flavors as needed, adding more salt or vanilla for overall flavor or maple syrup or stevia for sweetness.
• Transfer mixture to lined loaf pan and spread into an even layer. You can add crushed peanuts or coconut flakes on top, but I chose not to.
• Freeze until firm - about 15 minutes. Then use a hot knife to slice into even squares - about 21 (amount as original recipe is written // adjust if altering batch size). Enjoy immediately and store leftovers in the refrigerator up to 10 days or in the freezer up to 1 month. If frozen, let soften at room temperature for 5-10 minutes for best texture/flavor.

PEANUT BUTTER FUDGE

Steps:

• Line a 13cm x 18cm baking dish or tin with cling film so it overhangs the edges. Fill the sink with cold water.
• Put all the ingredients in a large heavy-based saucepan and heat very gently, without stirring, until the sugar is completely dissolved - take your time and make sure all the grains are melted, otherwise the fudge won't be smooth. Use a wet pastry brush to wipe down the sides of the pan and dissolve any stray sugar crystals - if left they may cause the sugar syrup to crystallise during cooking.
• Bring the mixture to the boil and bubble (see tip), stirring constantly to ensure the mixture isn't catching on the base, until it reaches 116°C on a sugar or digital probe thermometer. Otherwise, drop 1 tsp of the mix into a bowl of cold water and bring it together with your fingers - it should form a soft ball.
• When the fudge has reached this soft-ball stage, immediately plunge the base of the pan into the sink of cold water to stop the cooking process. Transfer the pan to a cold work surface and leave to stand for 5 minutes - it's important to do this, otherwise the texture of the fudge will become crumbly.
• Beat the fudge mixture with an electric hand mixer for 5-10 minutes until very thick, then quickly tip it into the prepared tin and smooth the surface. Leave to set at room temperature.
• When completely cold, cut the fudge into squares or bars.

PEANUT BUTTER FUDGE

Steps:

• Generously butter a 9-inch square pan or line with parchment paper.
• Combine the sugar, evaporated milk, butter and salt in a wide saucepan and bring the mixture to a boil, stirring often. Cook until the temperature reaches 240°F when measured with a candy thermometer, about 5 minutes. (If you don't have a candy thermometer you can determine if the fudge has boiled for long enough and reached the "soft ball" stage by dropping a ¼ teaspoon of the mixture into a bowl of chilled water. It should form a soft ball when picked up with your fingers.)
• Remove the saucepan from the heat and stir in the peanut butter until smooth. Then add the marshmallow crème and vanilla extract. Stir until melted and smooth.
• Immediately pour the mixture into the prepared pan and smooth it out evenly. Sprinkle the chopped nuts on top, pressing them slightly into the fudge. When ready to enjoy, cut into squares and serve. Store in an airtight container in the fridge or freeze for up to 3 months.

EASY PEANUT BUTTER FUDGE

Steps:

• Prepare an 8"x8" square baking dish by lining it with parchment paper and set aside.
• Over medium heat, combine the peanut butter, butter, vanilla, and salt in a saucepan. Cook until it's smooth, stirring frequently.
• Remove from heat and with a spatula, stir in the powdered sugar.
• Spread the fudge evenly in the baking sheet and top with desired toppings. Drizzle with melted chocolate.*
• Refrigerate the fudge until it sets.

PEANUT BUTTER FUDGE

Steps:

• Put the condensed milk and chocolate into a large bowl.
• Microwave for 30 seconds at a time, stirring very well between each blast. This should only take 3 or 4 sessions of 30 seconds if you stir very well in between.
• Remove from the microwave and stir in the peanut butter. Beat until totally combined.
• Pour into a small dish lined with baking paper. Flatten down and sprinkle the peanuts on top, pressing in slightly.
• Refridgerate over night and the following day, cut into small pieces.

EASY PEANUT BUTTER FUDGE

Steps:

• Line an 8x8 pan with parchment paper or foil. Spray with non-stick spray and set aside.
• Combine peanut butter and butter in a mixing bowl. Microwave for 90 seconds.
• Stir in salt, vanilla and powdered sugar. Mixture will be thick but soft.
• Spread mixture into prepared pan until surface is flat and even.
• Sprinkle with chopped peanuts and/or mini chocolate chips. Press toppings gently into fudge. (Toppings are optional!)
• Let cool to set. You can also place pan in the fridge or freezer to help it set faster.
• Cut into small squares & enjoy!

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!

OLD FASHIONED PEANUT BUTTER FUDGE

Steps:

• Start by boiling both sugars, butter, and milk in a pot until it reaches 236 degrees then immediately stop.
• Add in peanut butter and marshmallows and whip until it starts to thicken.
• Pour into a buttered 8″ x 8″ pan. You could also line with parchment paper to make it even easier to take out if you'd like to.
• It takes about one to two hours for the fudge to harden completely. Wait until cooled to room temperature and slice into squares.

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.

EASY PEANUT BUTTER FUDGE RECIPE

Steps:

• In your stand mixer bowl, or in a large mixing bowl, add the confectioners sugar.
• Measure your peanut butter and set aside. Grease an 8x8 or 9x11 dish or line with parchment paper. Set aside.
• In a medium saucepan melt butter over medium heat. Stir in brown sugar and milk. Bring to a rolling boil and boil for 1 1/2 minutes, stirring frequently. Remove from heat.
• Immediately stir in peanut butter and vanilla and mix until the peanut butter is melted.
• Pour the mixture over confectioners' sugar and beat on low speed and then increase to medium-high speed until the mixture no longer has confectioners sugar clumps throughout.
• Spread the mixture into the prepared dish.
• Let set at room temperature until firm and cut into squares. Store in an air tight container at room temperature.

EASY PEANUT BUTTER FUDGE WITH 2 INGREDIENTS

Steps:

• Place the peanut butter in a saucepan over medium heat.
• When the peanut butter becomes liquidy, add the condensed milk and stir to combine.
• Pour the mixture into a square mold lined with parchment paper and level the surface.
• Put it in the fridge for a few hours.
• When it hardens, cut it into squares and sprinkle with pieces of sea salt if desired. Enjoy!

PEANUT BUTTER FUDGE (MICROWAVE)

Steps:

• Using the bottom of the 8x8 baking dish as a template, cut out a piece of parchment paper and set aside. (This piece will be used to help smooth the peanut butter fudge, and will stay in place and protect the top of the fudge while it is chilling in the refrigerator.)
• Measure out enough parchment paper to hang over the sides of the pan. You will use the overhanging edges to lift the fudge out of the pan.
• Pour the tablespoon of water in the bottom of the 8x8 pan, before lining the pan with the parchment paper. The water keeps the paper in place while you are spreading the fudge.
• Line the 8x8 prepared pan with the parchment paper.
• In a medium-size microwave-safe bowl, add the unsalted butter and the creamy peanut butter. Heat for 60 seconds. Carefully remove the bowl from the microwave and stir.
• Add the 2 teaspoons of vanilla extract and stir until the vanilla is incorporated.
• Slowly add the powdered sugar, 1 cup at a time, stirring with a large spoon in between adding the powdered sugar. The peanut butter mixture will become stiffer to stir, continue stirring until the powdered sugar is completely combined and no white streaks or lumps are visible.
• Pour the fudge mixture into the prepared 8x8 baking dish. Using a spatula to help evenly distribute the fudge in the pan.
• Place the pre-measured piece of parchment paper on top of the fudge. Use this to help smooth the top of the fudge. Leave this piece of parchment paper in place, and put the fudge in the refrigerator to chill for 2 hours.
• At the end of the 2 hours, remove the fudge from the refrigerator. Remove the top piece of parchment. Using a sharp kitchen knife, pre-score the size and number of the serving pieces of fudge, but do not cut the fudge until you remove it from the pan.
• Using the over-hang pieces of paper, lift out the fudge, and place it on a cutting board.
• Warm a large sharp knife under hot water. Dry the knife and using the pre-measured score marks, slice the pieces of fudge.
• Once the pieces are cut, place 2-3 red and green M&M's on the top of the fudge for decoration.
• Store the fudge in an airtight container. If the fudge is stored at room temperature, it will keep 3-4 days. In the refrigerator, it will keep for 1 week. Freeze fudge for up to 3 months.

KETO PEANUT BUTTER FAT BOMBS FUDGE

Steps:

• Stir together allulose, stevia, peanut butter, collagen (or cream powder), butter, and almond milk in medium saucepan over medium heat. Continue to cook and stir until the butter has melted. Remove from heat and stir in vanilla extract if using.
• Quickly transfer to a wax paper lined 8×8 dish. The fudge will begin to harden quickly. When cooled completely, cut into slices. Keep refrigerated in airtight container.

EASY PEANUT BUTTER FUDGE RECIPE

Steps:

• Butter an 8-inch square baking pan then line with a piece of parchment paper with the 2 sides overhanging for easy removal.
• Put butter and peanut butter in a large bowl and microwave until both are melted and liquid, about 3 minutes. Whisk until thoroughly combined.
• Stir in the vanilla and salt, if using.
• Add the powdered sugar and stir until no white streaks remain.
• Press the fudge into the prepared pan and smooth with a spatula. If you'd like a swirly pattern on top, press the edge of a spoon around the surface.
• Let cool to room temperature then cover and refrigerate for 4 hours until set and firm.
• Cut into squares.
• Store in an airtight container at room temperature for a week, or 2-3 weeks in the refrigerator.

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.