Peanut Butter Fudge Easy Food

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.

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 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.

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.

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.

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.

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.

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 BUTTER FUDGE

Steps:

• Microwave butter and peanut butter for 2 minutes on high.
• Stir and microwave on high for 2 more minutes.
• Add vanilla and confectioners' sugar to peanut butter mixture and stir to combine with a wooden spoon.
• Pour into a buttered 8 by 8-inch pan lined with waxed paper.
• Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
• Cut into 1-inch pieces and store in an airtight container for up to a week.
• cooking time does not reflect refrigeration time.

PEANUT BUTTER MICROWAVE FUDGE

Steps:

• Line a baking dish with parchment or waxed paper.
• Combine peanut butter and butter in a microwave-safe bowl. Microwave on high in 30-second increments, stirring in between, until melted and thoroughly combined. Allow mixture to sit and cool for 2 to 3 minutes.
• Mix in powdered sugar, 1/2 cup at a time, until well incorporated. Press into the prepared dish and place in the refrigerator. Chill for at least 2 hours before serving, or overnight for a firmer fudge.

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.