Peanut Butter Fudge Food

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:

• Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides. Lightly coat with cooking spray.
• Combine the sweetened condensed milk, peanut butter chips butter and salt in a medium saucepan. Place over medium-low heat and stir frequently with a rubber spatula, making sure to scrape the bottom, until the peanut butter chips are completely melted, about 5 minutes.
• When the peanut butter chip mixture is mostly melted, combine the crunchy peanut butter and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 1 minute.
• Spread the melted peanut butter chip mixture into the prepared baking dish. Immediately drizzle the white chocolate mixture on top. Drag a butter knife through the white chocolate to make a marbled pattern on top. Sprinkle with the chopped peanuts. Let cool completely, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Using the foil, lift the fudge out of the baking dish and cut into 16 small squares. Best serve chilled.

PEANUT BUTTER FUDGE

Steps:

• Line an 8-by-8-inch baking pan with aluminum foil and lightly grease with vegetable spray. Sprinkle the peanuts over the bottom of the pan. Put the milk and sugar in a medium, heavy-bottomed saucepan fitted with a candy thermometer. Boil over medium heat, occasionally stirring to keep from sticking. Cook until the mixture reaches 240 degrees F (soft ball). Remove from the heat and gently place the butter, peanut butter and vanilla in the pan, taking care not to disturb the syrup. Do not stir. Let the mixture cool down for 5 minutes, then beat vigorously with a spoon or the flat beater of a stationary mixer until dense and smooth. Turn the fudge into the prepared pan, spreading it evenly with a metal spatula. With a sharp knife, score into portions. Let set, 45 minutes then cut into 1 1/3-inch squares.

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.

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.

PEANUT BUTTER CHEESE FUDGE

Steps:

• Lightly spray the bottom of a 9 by 2-inch square pan with nonstick cooking spray. In a saucepan over medium heat, melt cheese and butter together, then add peanut butter and stir until smooth. Remove from heat and add vanilla and nuts.
• Empty confectioners' sugar into a large bowl and pour cheese mixture over sugar. Stir until completely mixed. Candy will be very stiff.
• Using your hands, remove candy from the bowl and press evenly and firmly into the pan. Because of the amount of butter in this recipe, pat top of candy with a paper towel to remove excess oil. Place the pan in refrigerator until candy is firm.
• To serve, cut into squares.

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.

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.

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.

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.

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!

WORLD'S BEST PEANUT BUTTER FUDGE

Steps:

• Grease a 9x13 inch baking dish, set aside.
• In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow creme and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.

PEANUT BUTTER FUDGE III

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.