Peanut Butter Fudge With Marshmallow Creme Food

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 MARSHMALLOW FUDGE CANDY

Steps:

• Melt chocolate and peanut butter together in saucepan over low heat, stirring constantly until smooth.
• Fold in marshmallows.
• Pour into greased 9 inch square pan.
• Chill until firm.
• Cut 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.

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.

CREAMY PEANUT BUTTER FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., Cube remaining butter and place in a large heavy saucepan. Add the sugar, milk and salt; cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes or until a candy thermometer reads 230°, stirring constantly. , Remove from the heat; stir in chips until melted. Stir in marshmallow creme, peanut butter and vanilla until blended. Pour into prepared pan; refrigerate for 2 hours or until firm., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

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.

EASIEST PEANUT BUTTER FUDGE

Steps:

• In saucepan, bring sugar and milk to a boil; boil for 3 minutes.
• Add peanut butter, marshmallow creme and vanilla; mix well.
• Quickly pour into a buttered 8-inch square pan; chill until set.
• Cut into squares.

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.

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.

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.

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.

PEANUT BUTTER FANTASY FUDGE

Steps:

• Combine 1 1/2 cups sugar, 6 tablespoons margarine, and 1/3 cup evaporated milk in a heavy 1 1/2-quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling over medium heat, stirring constantly to prevent scorching, for 4 minutes.
• Remove from heat; stir in chocolate pieces until melted. Add 1/2 jar of marshmallow creme and 1/2 teaspoon vanilla extract; beat until well blended. Pour into a greased 9x13-inch baking pan.
• Repeat process with remaining ingredients, substituting peanut butter for chocolate pieces. Spread over chocolate layer.
• Let cool at room temperature until set; 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.

FANTASY FUDGE (PEANUT BUTTER FUDGE)

Steps:

• Combine sugar, margarine, and milk in heavy 2 1/2 quart saucepan. Bring to full rolling boil, stirring constantly.
• Reduce heat to medium. Continue boiling for 5 minutes, stirring constantly.
• Remove from heat, and stir in peanut butter.
• Add marshmallow cream, nuts, and vanilla. Beat until blended.
• Pour into greased 13 x 9 inch baking pan.
• Let cool, and cut into 1-inch squares.