Ruths Peanut Butter Fudge Food

BEST NO COOK PEANUT BUTTER FUDGE

Steps:

• Melt in a large sauce pan the butter and peanut butter.
• Cook and stir until all is smooth and melted.
• Remove from heat.
• Add the vanilla.
• Beat in the powdered sugar until smooth.
• Add 1/2 cups walnuts if desired.
• Pour into a buttered 8 x 8 pan or a greased cookie sheet.
• Put into the refrigerater, cut when set (if you can wait that long).

RUTH'S PEANUT BUTTER FUDGE

Steps:

• Bring sugar, evaporated milk & butter to a boil. The original recipe says about 5 minutes, however I ALWAYS use a candy thermometer!! 240 is the magic number... soft ball stage
• Once you reach 240 degrees, remove from heat & add vanilla.
• Stir in marshmallow cream. It takes a minute to all come together... then add peanut butter chips. Stir until everything is melted & combined.
• Pour into 9x13 glass dish that has been lined in parchment paper.
• I have found putting dish in the fridge for about an hour allows it to set, but not get too cold.... This is best! Makes the fudge amazing! Cut into small bite size pieces & ENJOY!

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.

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.