Creamy Soft Peanut Butter Fudge Recipes

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:

• 1. *** NOTE***** Before we begin please follow exactly as I wrote it. Thru trial and error I found that peanut butter separates if over whipped. ******* In a mixing bowl or standing mixer/kitchen aide, add 1 tablespoon butter (soften, room temperature) and your marshmallow creme. Mix until well incorporated.
• 2. Next add in 1 cup of powdered sugar and mix until incorporated.
• 3. Add in the vanilla and 2 tablespoons of heavy cream and blend.
• 4. Add in the second cup of powdered sugar and blend. Whipping it until you have a soft frosting like consistency. If not add in another tablespoon of heavy cream and whip. Be sure to scrap the sides and bottom of bowl and mix again.
• 5. Now you are at the stage where you are ready to add in the peanut butter. Add 1 1/2 cup and gently incorporate either by hand or lowest setting on your mixer. Once it is incorporated, taste test it! If you feel it needs more peanut butter then add another 1/2 of cup and gently incorporate it. * NOTE** the more you mix it at this point them more likely the peanut butter will break down and turn your fudge into a greasy mess. *
• 6. Once you are happy with the flavor, pour the fudge in to a pan and refrigerate it. ** Note: it is ready to eat immediately. Do not keep at room temperature for long period of times. The peanut butter starts to break down. Enjoy!

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.

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.

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:

• Grease a 9x13 inch baking dish.
• In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.