Jewels Peanut Butter Fudge Food

BEST EVER PEANUT BUTTER FUDGE

Steps:

• Grease 9X13 cake pan.
• Mix sugar, evaporated milk, and butter in pan.
• Stir constantly over medium heat.
• Bring to a full boil and stir for 4 more minutes, or until a candy thermometer reads between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove from stove and stir in peanut butter, vanilla, and marshmallow cream.
• Spread evenly into pan and chill in fridge until firm.
• 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!

JEWEL'S PEANUT BUTTER FUDGE

Steps:

• 1. # One Recipe: Measure the sugar, evaporated milk, and butter into a large sauce pan. Bring to a full, rolling boil over medium heat. Cook 7 minutes to a soft-ball stage. (test by dripping a drop from a spoon in to cold water. Pour off water and a soft ball should be in the glass. Time the 7 minutes !!
• 2. Remove from heat. Add salt, vanilla, and peanut butter. Bear with an electric mixer until candy is real stiff.
• 3. Butter the bottom and sides of a square baking dish and pour candy into prepared dish. Cool and cut into 1.5 inch squares. Can double recipe and pour out on to a buttered 9x13 pan. Never use milk out of the refrigerator. Use canned evaporated milk.
• 4. PEANUT BUTTER FUDGE # 2: Combine sugar, butter and evaporated milk in large sauce pan. Cook over medium heat, stirring with a wooden spoon until thoroughly mixed and sugar is dissolved. Cook and stir 5 minutes (use timer) AFTER mixture begins to boil. Remove from heat.
• 5. Add vanilla, peanut butter and marshmallow creme. Mix well. Pour onto a 9x13 buttered dish. COOL. MAY PRESS 3 HAND FULLS OF M & M'S ON TOP OF FUDGE BEFORE IT COOLS. Cut into squares.

PEANUT BUTTER FUDGE

Steps:

• In a heavy saucepan, bring sugar and milk to a boil. Boil for 3 minutes.
• Add peanut butter and marshmallow creme. Mix well.
• Quickly pour into an 8 inch or 9 inch square dish, lined with foil.
• Chill until set.Lift fudge out of dish with foil.
• Cut into squares. Makes 3-4 dozen.

PEANUT BUTTER & JELLY FUDGE

Steps:

• Line an 8 by 8 inch pan with tin foil and set aside.
• Place butter into a medium saucepan and melt it over medium heat.
• Add brown sugar and milk, stirring.
• Boil for 2 minutes, stirring frequently.
• Remove from heat.
• Mix in peanut butter and vanilla.
• Place confectioners' sugar into a large mixing bowl.
• Pour hot peanut butter mixture over confectioners' sugar and beat until smooth.
• Pour about half of the mix into the 8 by 8 inch pan, and smooth out evenly.
• Spread Jelly on top of the first layer of peanut butter. The amount depends on your preference. (too much oozes out later).
• Pour the rest of the mix on top of the jelly and spread evenly.
• Chill until firm, about 2 hours.
• Remove from the pan and cut into 1-inch squares.

PEANUT BUTTER FUDGE

Steps:

• Line a 13X9 inch pan with plastic wrap and set aside.
• In a medium saucepan, combinemilk, sugars, corn syrup, salt, and baking soda. Bring to a boil over mid-high heat, stirring occasionally.
• Insert candy thermometer and cook until it registers 236 (don't overcook).
• Immediately remove saucepan from heat and stir in the butter, then peanut butter and vanilla. Continue stirring until smooth.
• Pour mixture into prepared pan. Set aside and let fudge set.

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.