PEANUT BUTTER FUDGE III
This fudge is creamy and really addictive!
Provided by Jennifer Hall
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Yield 36
Number Of Ingredients 7
Steps:
- Grease a 9x13 inch pan.
- In a large saucepan with a candy thermometer inserted, pour evaporated milk, butter or margarine, sugar, and salt. Bring to a boil and cook until candy thermometer reads 236 degrees F (115 degrees C). Remove from heat.
- Stir in peanut butter, marshmallow creme, and vanilla extract Mix well and pour immediately into prepared pan. Allow to cool completely, then cut into pieces.
Nutrition Facts : Calories 236.2 calories, Carbohydrate 35.6 g, Cholesterol 9.8 mg, Fat 9.7 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 3.4 g, Sodium 91.5 mg, Sugar 32.5 g
PEANUT BUTTER FUDGE III
Make and share this Peanut Butter Fudge III recipe from Food.com.
Provided by hcopeland
Categories Candy
Time 35m
Yield 5 lbs
Number Of Ingredients 5
Steps:
- Combine sugar, butter and milk in heavy cookware.
- Mix well and cook on med. heat until boiling.
- Let boil for 10 mins.
- Remove from stove and add Marshmallow cream and peanut butter.
- Beat well.
- Pour into greased pan.
- Let cool.
- If you want chocolate add 1-12oz.
- bag semi-sweet morsels in stead of peanut butter.
- She told me the trick was to get fine ground sugar.
- Someone told me to make sure you have a good heavy pot. Like old pressure cookers.
Nutrition Facts : Calories 1529.8, Fat 62.4, SaturatedFat 13, Sodium 696.1, Carbohydrate 241.9, Fiber 3.1, Sugar 223, Protein 13.7
3-INGREDIENT PEANUT BUTTER FUDGE
Steps:
- Gather the ingredients.
- Line an 8x8-inch pan with foil. Be sure ends hang slightly over the edges so it will be easy to lift out. Lightly butter the foil. Set aside.
- Fill bottom of a double boiler one-third of the way up with water. Bring the water to a boil. Once the water begins to boil, reduce the heat to low. Place the top pan over the double boiler.
- Add the butter and peanut butter to the double boiler. Stir until completely melted.
- Stir in confectioners' sugar until the mixture is very smooth with no lumps.
- Quickly scrape the mixture into prepared pan. Use a spatula to smooth the top.
- When completely cool, remove fudge from pan by pulling up on foil handles.
- Place on a work surface, remove and discard the foil, and cut fudge into 16 equal pieces.
Nutrition Facts : Calories 400 kcal, Carbohydrate 35 g, Cholesterol 30 mg, Fiber 3 g, Protein 8 g, SaturatedFat 10 g, Sodium 247 mg, Sugar 30 g, Fat 27 g, ServingSize 16 pieces (16 servings), UnsaturatedFat 0 g
PEANUT BUTTER FUDGE
For an easy, chewy treat, make a batch of Alton Brown's Peanut Butter Fudge recipe from Good Eats on Food Network; you need only four ingredients.
Provided by Alton Brown
Categories dessert
Time 2h14m
Yield 64 (1-inch) pieces
Number Of Ingredients 4
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.
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