Aunt Hannahs Foolproof Peanut Butter Fudge Recipes

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.

Steps:

• Lightly butter or grease a 13x9 pan; set aside.
• Measure out peanut butter, marshmallow creme and vanilla onto a large, lightly buttered or greased plate; set aside.
• Place evaporated milk and sugar into a large heavy pot; stir until combined. Add butter or margarine and salt.
• Bring to a boil over medium heat while stirring; adjust heat until a consistent medium-boil is achieved. (You need to lower the heat if the bubbles are popping and spurting dangerously close to your hand while stirring.).
• Boil 12 minutes (more or less), stirring constantly.
• Remove from heat; quickly add remaining ingredients and beat by hand until thoroughly combined.
• Pour into prepared pan. Let cool. Cut into 1-inch pieces. Cover tightly with aluminum foil.
• Note for subsequent batches: If your batch is less firm than you'd like, increase cooking time a minute or so. If it's too firm, or becomes dry or crystal-ly when cooled, decrease cooking time or add more peanut butter.

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.

Steps:

• Butter a 9x13" pan or casserole.
• Mix the sugars and milk in a large saucepan.
• Heat over medium heat until boiling.
• Stirring constantly, boil for one full minute.
• Remove from heat and mix in the peanut butter and FLuff.
• Mix well to blend.
• Pour into the pan and when cool, cut into squares.

Steps:

• Line an 8-inch square baking pan with waxed paper.
• Spoon peanut butter and cream cheese frosting into a microwave-safe bowl; heat in microwave on high for 30 seconds. Stir mixture and heat again in microwave for 30 seconds; stir again until completely blended.
• Pour mixture into the prepared baking pan. Refrigerate until chilled, about 1 hour.

Steps:

• Cook all ingredients except peanut butter to a soft boil.
• Add peanut butter and beat until blended.
• Pour into 8x8 pan.

Steps:

• In a sauce pan or double boiler, melt chips with condensed milk.
• Remove from heat.
• Stir in nuts and vanilla.
• Spread evenly into a 8 or 9 inch square pan, lined with wax paper.
• Chill 2 hours.
• Turn out on to cutting board, remove paper and cut into pieces as desired.

Steps:

• Blend the peanut butter and syrup in a large bowl.
• Mix the sifted dry milk and sugar together add all at once.
• Mix all together using a spoon until it will no longer mix.
• Then use your hands to knead like bread dough until smooth and creamy.
• Flatten out on cookie sheet and cut in squares.
• Remember fudge will remain soft and pliable.
• It will harden some if placed in the fridge.

Steps:

• Line an 8" square pan with waxed paper.
• Combine the first 4 ingredients in a medium saucepan, and place over low heat until mixture is melted and combined, stirring regularly.
• When melted, remove from heat.
• Stir in vanilla and then the nuts.
• Spread mixture into the lined pan.
• Cool to room temperature, then refrigerate if necessary until set.
• Turn out of pan, peel off the paper, and cut into 1" squares.