Skillet Peanut Butter Fudge Recipes

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.

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.

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!