Honey Peanut Butter Marshmallow Fudge Food

PEANUT BUTTER BUTTERSCOTCH MARSHMALLOW FUDGE

Steps:

• Line a 9×9-inch pan with aluminum foil and spray with cooking spray; set aside.
• To a large pot, add the butter, peanut butter, butterscotch chips, salt, and heat over low heat to melt, stirring nearly continuously until melted. Be careful so you don't scorch the butterscotch chips and I find starting with softened butter to be very helpful. If the last few butterscotch chips are resistant to melting, it's okay.
• Remove pot from the heat, add the marshmallows, reserving 1/2 cup for sprinkling on top, and stir to combine. Work quickly and don't overmix because you don't want all the marshmallows to melt; some will melt and some will stay intact.
• Turn mixture out into prepared pan, smoothing the top lightly with a spatula.
• Evenly sprinkle with reserved 1/2 cup marshmallows, tapping them down gently with your fingers or a spatula.
• Refrigerate for at least 4 hours or overnight before slicing and serving. Enjoy directly from the fridge. Fudge will keep airtight in the fridge for up to 1 month.

HONEY ROASTED PEANUT BUTTER FUDGE

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Cook butter, sugar and milk in large saucepan on medium heat until mixture comes to full rolling boil, stirring constantly. Stir in marshmallow creme. Boil 5 min., stirring constantly. Remove from heat.
• Add peanut butter chips and vanilla; stir until chips are completely melted and mixture is well blended. Stir in 3/4 cup nuts. Spread immediately onto bottom of prepared pan. Sprinkle with remaining nuts; press lightly into fudge with back of spoon.
• Refrigerate 4 hours before cutting to serve.

EASY PEANUT BUTTER FUDGE WITH MARSHMALLOWS

Steps:

• Line an 8x8 pan with foil or parchment, allowing some to hang over the edges for easy removal later
• In a heavy bottomed saucepan, combine the half and half, sugar, salt and butter. Heat over medium, stirring until the butter has melted and the sugar has dissolved.
• Continue heating until the mixture comes to a full rolling boil (bubbles over the top of the entire surface)
• Continue to boil for 8-10 minutes, stirring VERY occasionally to prevent sticking/burning until a candy thermometer reads between 234F and 236F.
• Immediately remove the pan from the heat, and stir in the marshmallows, peanut butter, and vanilla extract. Stir until smooth.
• Pour the fudge out into the lined pan, and allow it to cool overnight or for at least 4 hours before cutting into 1 inch squares.

PEANUT BUTTER FANTASY FUDGE

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.

MARSHMALLOW-PEANUT BUTTER FUDGE

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.

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.

CREAMY MARSHMALLOW-PEANUT BUTTER FUDGE

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.

HONEY PEANUT BUTTER MARSHMALLOW FUDGE

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.

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.

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-MARSHMALLOW FUDGE

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.