Peanut Butter Cream Fudge Food

PEANUT BUTTER FUDGE

Steps:

• Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Warm over a low heat to dissolve the sugar and melt the butter, stirring occasionally.
• When the sugar has dissolved, put a sugar thermometer in the mixture, making sure the end is completely covered by the syrup - if it's not, transfer the mixture to a smaller pan that's still large enough for the syrup to bubble. Turn up the heat to medium-high and bring the syrup to the boil, stirring occasionally to stop it catching. When the thermometer reaches 116C - or 'soft ball' stage, remove the pan from the heat.
• Leave the mixture to stand, undisturbed, for 5 mins, until the temperature drops to 110C, then stir in the vanilla bean paste, peanut butter and a good pinch of salt.
• Remove the thermometer, then vigorously beat the mixture with a wooden spoon, checking the temperature every minute or so until it drops again to about 60C. By this time, the mixture will be really thick and have lost its glossy shine. Take the thermometer out and continue beating the mixture for a few more minutes. This part is crucial as it helps create small sugar crystals that give the fudge its smooth, creamy texture.
• Quickly pour the fudge mixture into the prepared tin and smooth the surface using a spatula. Scatter the chopped peanuts. Leave to cool overnight at room temperature - don't put it in the fridge, as it will become sticky and won't set properly. Cut into 36 bite-sized pieces. Will keep in an airtight container at room temperature for up to two months.

PEANUT BUTTER FUDGE

Steps:

• For easy cutting and clean up, line your 8x8 or 9x9 pan with aluminum foil! (I actually used a meatloaf pan LOL).
• Bring sugar and milk to a boil.
• Boil 2 1/2 minutes, remove from heat and stir in peanut butter and vanilla.
• Set aside to cool. When the fudge is completely set, lift aluminum foil and cut into bite size pieces!

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!

PEANUT BUTTER CREAM FUDGE

Steps:

• In a heavy saucepan, combine the sugar, sour cream and salt; bring to a boil. Cover and simmer for 5 minutes. Uncover and cook over medium heat until a candy thermometer reads 238 (soft ball stage).
• Remove from the heat; stir in peanut butter and vanilla. With a wooden spoon, beat until thick and creamy, about 5 minutes. Transfer to a buttered 8-inch square dish. Cool and cut into squares. Store in the refrigerator.

PEANUT BUTTER CREAM FUDGE

Steps:

• In a heavy saucepan, combine the sugar, sour cream and salt; bring to a boil. Cover and simmer for 5 minutes. Uncover and cook over medium heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in peanut butter and vanilla., With a wooden spoon, beat until thick and creamy, about 5 minutes. Transfer to a buttered 8-in. square dish. Cool and cut into squares. Store in the refrigerator.

NO BAKE CREAMY PEANUT BUTTER FUDGE PIE

Steps:

• In large bowl, combine cream cheese, powdered sugar, peanut butter and Cool Whip.
• Blend mixture well.
• Pour mixture into pie crust.
• Drizzle chocolate syrup on the top.
• Chill before serving.

FUDGY PEANUT BUTTER CREAM PIE

Steps:

• Spread 1/2 cup fudge topping onto bottom of crust. Freeze 10 min.
• Beat peanut butter and milk in large bowl with whisk until blended. Add dry pudding mixes; beat 2 min. (Pudding will be thick.) Stir in half the COOL WHIP; spoon into crust. Cover with remaining COOL WHIP.
• Refrigerate 3 hours or until firm.
• Warm remaining fudge topping, then drizzle over pie just before serving.

EASY PEANUT BUTTER CREAM CHEESE FUDGE

Steps:

• 1. Melt chocolate and cool to room temperature, if you are making the chocolate peanut butter version, if not skip this step.
• 2. Add cream cheese and peanut butter to chocolate (if making the chocolate peanut butter version), if not just mix the cream cheese and peanut butter and proceed with the recipe..
• 3. Add sugar and vanilla, mixing well. Chop and add the nuts.
• 4. Spread in an 8" or 9" square pan. You can place a piece of nut on each square for decoration. Refrigerate 2 hours before cutting.

PEANUT BUTTER FUDGE PIE

Steps:

• Warm hot fudge sauce slightly in microwave.
• Spread onto bottom of graham cracker crust.
• Place in freezer for 10 minutes until you assemble the rest of the pie.
• Beat together the cream cheese, peanut butter and 1 container (8oz) Cool Whip.
• Place on top of chilled hot fudge.
• Top with additional container of Cool Whip.
• Refrigerate.
• Drizzle plate with Hershey's Syrup and place a slice of pie on top to serve.
• Sometimes I only use half of the second container of Cool Whip so I can get the lid back on the pie dish. Also if you can't find the bigger size graham cracker crust, just make as shown but save the 2nd Cool Whip and put on pie when ready to serve.

PEANUT BUTTER-COOKIES-'N-CREAM FUDGE

Steps:

• Coat an 8-inch square baking pan with cooking spray. Chop cookies coarsely.
• Combine 1/2 cup plus 2 tablespoons peanut butter, sweetened condensed milk, and peanut butter chips in a microwave-safe bowl. Heat in the microwave on high until melted, stirring halfway through, about 3 minutes. Stir in vanilla extract and chopped cookies.
• Pour mixture into the prepared baking pan and spread evenly. Cover with plastic wrap and refrigerate for at least 2 hours. Cut into squares.

CREAMY PEANUT BUTTER FUDGE

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.