Skillet Peanut Butter Fudge Food

PEANUT BUTTER FUDGE

Steps:

• Butter a 9 x 13 inch pan.
• Mix sugar, evaporated milk and butter in large saucepan.
• Stir constantly over medium heat and bring to a full boil.
• Stir 4 minutes.
• Remove from heat.
• Stir in peanut butter, vanilla and marshallow.
• Spread in pan.
• Cool completely and cut into squares.

PEANUT BUTTER FUDGE

Steps:

• Combine sugars, milk, and cocoa in large saucepan. Cook over medium heat, stirring constantly, until mixture reaches 238 degrees, soft ball stage.
• Remove from heat, add peanut butter, butter and vanilla. Stir until melted. Pour into greased 13 x 9 inch pan. Cool completely. Cut into 1 inch squares.

MOM'S PEANUT BUTTER FUDGE

Steps:

• Cook sugar, milk and butter to a soft ball stage.
• Add salt, vanilla and peanut butter and beat until smooth.
• Then pour into a 8x8 square baking dish and chill until firm.

PEANUT BUTTER FUDGE

Steps:

• Over medium-high heat stir milk and sugar together and bring to a boil.
• Bring milk and sugar to soft ball stage (234 degrees).
• When you drip some of the syrup into cold water it should form a soft ball in your fingers.
• Remove from heat.
• Add peanut butter, marshmallow cream, and vanilla.
• Stir until thoroughly mixed.
• Pour mixture into a lightly greased (PAM works well) 13 x 9 pan.
• Allow to cool.
• Eat up!

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.
• cooking time does not reflect refrigeration time.

SKILLET PEANUT BUTTER FUDGE

Steps:

• Combine sugar, milk and margarine in ur nonstick electric skillet.
• Set control dial at 300 deg.
• Bring to boil and boil 5 minute.
• ,stirring constantly.
• Turn skillet off.
• Add marshmallows, peanut butter and vanilla.
• Stir until marshmallows and peanut butter are melted and blended.
• Turn into a buttered 8-in square pan.
• Cool before cutting.
• Makes 2 lbs.