EASIEST PEANUT BUTTER FUDGE EVER!
Have creamy, delicious peanut butter fudge in under 10 minutes with this no-fail recipe! *WARNING* You MUST use exactly the measurements specified below, or this fudge will not set correctly.
Provided by Wildflower5656
Categories Candy
Time 2h10m
Yield 20 serving(s)
Number Of Ingredients 4
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!
EASY PEANUT BUTTER TOFFEE NUT FUDGE PIE
Make and share this Easy Peanut Butter Toffee Nut Fudge Pie recipe from Food.com.
Provided by TattooedMamaof2
Categories Pie
Time 40m
Yield 1 pie
Number Of Ingredients 5
Steps:
- In large bowl, combine peanut butter and pudding until well blended; set aside.
- Gently spread ice-cream topping over bottom and sides of the piecrust.
- Pour pudding mixture into crust; top with crushed candy bars.
- Chill at least 30 minutes.
Nutrition Facts : Calories 3246.2, Fat 158.9, SaturatedFat 40, Cholesterol 75.3, Sodium 3475.8, Carbohydrate 411.2, Fiber 21.5, Sugar 155.1, Protein 70.3
PEANUT BUTTER FUDGE
This fudge is a total triple threat -- thanks to peanut butter chips, crunchy peanut butter and chopped roasted salted peanuts. Using sweetened condensed milk, makes it quick and easy to achieve a thick, fudgy texture without cooking raw sugar; no candy thermometer required! Cut the fudge into small squares and share it with family and friends as a delicious edible gift.
Provided by Food Network Kitchen
Categories dessert
Time 8h25m
Yield 16 pieces
Number Of Ingredients 8
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
Provided by Emeril Lagasse
Time 20m
Yield 1 (12 1/2 by 9 1/4-inch) sheet or 16 (2-inch) squares
Number Of Ingredients 9
Steps:
- Lightly butter an 8 by 8 by 2-inch pan and line bottom with parchment paper or plastic wrap; set aside. In a medium heavy-bottomed saucepan, combine corn syrup, both sugars, milk, salt, and baking soda. Bring to a boil over medium-high heat, stirring occasionally. Insert a candy thermometer. Cook, stirring frequently, until temperature registers 236 degrees F (just below soft-ball stage); don't overcook.
- Immediately remove saucepan from heat, stir in the chilled butter, then the peanut butter and vanilla until smooth. Pour mixture into prepared pan. Set aside in a cool, dry place, and let fudge set.
- Before the fudge cools completely, cut into desired shapes. Set shapes aside to cool completely. Store fudge in an airtight container up to 1 week.
PEANUT BUTTER TOFFEE FUDGE
Steps:
- In a heavy sauce pan combine E. milk, butter, and sugar. Stir to melt the butter and combine the sugar. Heat to a rolling boil, keep it at the boil and stir constantly for 5 minutes. Remove from heat and stir in the marshmallow creme, Vanilla, peanut butter chips. I use about a 1/2 a bag of toffee chips, so start there and add to your taste. Add almonds again to your taste. Pour into an 8x8 pan that has been sprayed with pam or mazola. Let stand on counter to harden at room temperature.
EASIEST CHOCOLATE PEANUT BUTTER FUDGE
This tastes like the old-fashioned, watched over fudge but takes no more than 5 minutes to make....you will love it!! You can also leave out the cocoa and it makes delicious peanut butter fudge.
Provided by Baknpies49
Categories Candy
Time 6m
Yield 40 pieces, 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix sugar, cocoa and milk in a saucepan. Bring to a rapid boil and boil for exactly one minute. Pour over peanut butter and vanilla and nuts in a bowl and beat until thick -- this only takes about a minute. Immediately pour onto a buttered platter and allow to cool. Cut into squares.
- Tip: Have your peanut butter and vanilla already in a bowl before boiling the mixture as you need to pour it over the peanut butter immediately.
Nutrition Facts : Calories 267.8, Fat 11.3, SaturatedFat 2.5, Cholesterol 1.4, Sodium 104, Carbohydrate 38.8, Fiber 1.5, Sugar 35.2, Protein 6
PEANUT BUTTER FUDGE
I think this is an old Martha Stewart recipe. I haven't tried this one in a long time, but I remember it being very good. You will need a candy thermometer for this.
Provided by mplsgirl
Categories Candy
Time 30m
Yield 20 pieces
Number Of Ingredients 9
Steps:
- Line a 13X9 inch pan with plastic wrap and set aside.
- In a medium saucepan, combinemilk, sugars, corn syrup, salt, and baking soda. Bring to a boil over mid-high heat, stirring occasionally.
- Insert candy thermometer and cook until it registers 236 (don't overcook).
- Immediately remove saucepan from heat and stir in the butter, then peanut butter and vanilla. Continue stirring until smooth.
- Pour mixture into prepared pan. Set aside and let fudge set.
Nutrition Facts : Calories 124, Fat 3.9, SaturatedFat 1.4, Cholesterol 4.3, Sodium 101.3, Carbohydrate 21.9, Fiber 0.3, Sugar 19.3, Protein 1.5
EASY PEANUT BUTTER FUDGE
My sister shared the recipe for this unbelievably easy peanut butter fudge with marshmallow cream. I prefer using creamy peanut butter for this mouthwatering dessert, but the chunky style works just as well. -Mary Jane Rummel, Linglestown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pounds (64 pieces).
Number Of Ingredients 5
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.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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