CREAMY PEANUT BUTTER FUDGE
This recipe belongs to my mother and it is the creamiest peanut butter fudge ever.
Provided by Janet Awaldt
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 50m
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 54.1 g, Cholesterol 14.7 mg, Fat 14.6 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 5.1 g, Sodium 139.9 mg, Sugar 49.4 g
EXTRA WORK PEANUT BUTTER FUDGE
This fudge takes constant vigilance, but it is worth the effort. A rich, creamy, traditional recipe, without marshmallow cream or brown sugar. To make other flavors, replace peanut butter with white chocolate chips and any flavor extract of your choice.
Provided by Regina Belcher
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 55m
Yield 12
Number Of Ingredients 6
Steps:
- Spray a 9x9-inch pan with cooking spray.
- Mix evaporated milk and sugar together in a large, heavy-bottomed pot over medium-high heat. Bring mixture to a boil, stirring constantly, until syrup reaches 234 degrees F (110 degrees C), 5 to 7 minutes. A teaspoon of hot syrup dropped into a glass of cold water should form a soft ball of candy.
- Remove from heat and immediately stir in peanut butter, butter, and vanilla extract. Stir constantly until fudge is smooth and thick. Pour fudge into prepared pan. Let cool before slicing into squares.
Nutrition Facts : Calories 339.6 calories, Carbohydrate 49.1 g, Cholesterol 11.7 mg, Fat 14.2 g, Fiber 1.3 g, Protein 7.5 g, SaturatedFat 4.3 g, Sodium 138.9 mg, Sugar 46.8 g
BEST EVER PEANUT BUTTER FUDGE
Make and share this Best Ever Peanut Butter Fudge recipe from Food.com.
Provided by Alexis Mom
Categories Candy
Time 15m
Yield 1 9X13 pan, 32 serving(s)
Number Of Ingredients 6
Steps:
- Grease 9X13 cake pan.
- Mix sugar, evaporated milk, and butter in pan.
- Stir constantly over medium heat.
- Bring to a full boil and stir for 4 more minutes, or until a candy thermometer reads between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove from stove and stir in peanut butter, vanilla, and marshmallow cream.
- Spread evenly into pan and chill in fridge until firm.
- Enjoy!
PEANUT BUTTER FUDGE
Combine peanut butter with fudge for an out-of-this-world flavour combination. Topped with peanuts, it makes the perfect gift for any peanut butter addict
Provided by Good Food team
Time 50m
Yield Cuts into 36 pieces
Number Of Ingredients 7
Steps:
- Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Warm over a low heat to dissolve the sugar and melt the butter, stirring occasionally.
- When the sugar has dissolved, put a sugar thermometer in the mixture, making sure the end is completely covered by the syrup - if it's not, transfer the mixture to a smaller pan that's still large enough for the syrup to bubble. Turn up the heat to medium-high and bring the syrup to the boil, stirring occasionally to stop it catching. When the thermometer reaches 116C - or 'soft ball' stage, remove the pan from the heat.
- Leave the mixture to stand, undisturbed, for 5 mins, until the temperature drops to 110C, then stir in the vanilla bean paste, peanut butter and a good pinch of salt.
- Remove the thermometer, then vigorously beat the mixture with a wooden spoon, checking the temperature every minute or so until it drops again to about 60C. By this time, the mixture will be really thick and have lost its glossy shine. Take the thermometer out and continue beating the mixture for a few more minutes. This part is crucial as it helps create small sugar crystals that give the fudge its smooth, creamy texture.
- Quickly pour the fudge mixture into the prepared tin and smooth the surface using a spatula. Scatter the chopped peanuts. Leave to cool overnight at room temperature - don't put it in the fridge, as it will become sticky and won't set properly. Cut into 36 bite-sized pieces. Will keep in an airtight container at room temperature for up to two months.
Nutrition Facts : Calories 131 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
EASIEST PEANUT BUTTER FUDGE
This is the best recipe for creamy and delicious peanut butter fudge I have ever used. It is great for sharing at work.
Provided by ANGIEH
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h20m
Yield 15
Number Of Ingredients 6
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.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 60.1 g, Cholesterol 16.9 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 5.4 g, Sodium 114.8 mg, Sugar 58 g
WORLD'S BEST PEANUT BUTTER FUDGE
Make and share this World's Best Peanut Butter Fudge recipe from Food.com.
Provided by Meredith .F
Categories Candy
Time 25m
Yield 3 3/4 lbs
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1879.3, Fat 73, SaturatedFat 26.4, Cholesterol 74.2, Sodium 668, Carbohydrate 295.4, Fiber 6.1, Sugar 247.8, Protein 27.9
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4.6/5 (98)Total Time 4 hrs 5 minsCategory DessertCalories 99 per serving
- DIRECTIONS for the microwave: Combine the peanut butter, butter and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
- DIRECTIONS for the stove-top: Combine the peanut butter, butter and vanilla in a medium-size saucepan over medium-low heat. Stir to combine, it should come together very quickly and be smooth and creamy. Remove the pan from the heat and slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
- Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator. Enjoy!
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