Recipes for "peanut butter fudge"

Grease an 8x8 inch dish.

In a medium saucepan over medium heat, combine milk, sugar and butter. Bring to a rolling boil, and let boil 5 minutes. Remove from heat and stir in peanut butter, marshmallow creme and vanilla until well incorporated. Spread into prepared dish. Let cool completely before cutting into squares.

Line a 9x13x2-inch pan with aluminum foil; coat with cooking spray.

Combine sugar, milk, and butter in a large saucepan on medium heat until comes to a boil, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat.

Add peanut butter; stir until combined. Add marshmallow cream and vanilla; beat until combined.

Spread into the prepared pan. Cool.

Cut into candy-sized pieces. Store in an airtight container.

Gather the ingredients.

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 the pot from heat; stir in peanut butter and vanilla.

Place confectioners' sugar in a large mixing bowl. Pour in peanut butter mixture and beat with an electric mixer until smooth.

Pour peanut butter mixture into an 8x8-inch dish.

Chill until firm before slicing, about 1 hour.

Enjoy!

Gather the ingredients.

Line an 8-inch square pan with waxed paper; set aside.

Spoon peanut butter and cream cheese frosting into a microwave-safe bowl; heat in the microwave on high for 30 seconds. Stir mixture and heat again for 30 seconds; stir again until thoroughly blended.

Pour mixture into the prepared baking pan. Refrigerate until chilled, about 1 hour before cutting into bite-sized squares.

1. Line a 9×9 inch baking dish with parchment paper. In a food processor, pulse the cookies into semi-fine crumbs.

2. Melt the chocolate chips and butter together in the microwave. Mix in the cookie crumbs, instant coffee, and vanilla. Press into the bottom of the prepared pan, packing it in tightly.

3. To make the peanut butter layer: mix the peanut butter, honey/maple syrup, and coconut oil. Pour over the chocolate layer. Freeze 30 minutes until firm.

4. Warm the cream over medium heat until steaming. Mix in the chopped chocolate until melted. Spread the chocolate over the peanut butter layer. Sprinkle with sea salt (if desired). Return to the fridge to set for at least 1 hour. Cut into bars. Keep in the fridge.

Butter one 9x9 inch pan.

Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.

Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.

Crush the crackers into fine crumbs, depending on how much texture you want in your fudge. Place in a large mixing bowl with the peanut butter.

Combine the sugar, milk, and butter in a saucepan over medium low heat. Once the mixture starts boiling, turn on a timer for 1 minute. The mixture will look a little frothy. Remove from the heat after 1 minute and pour immediately over the crackers and peanut butter. Add the vanilla and stir to combine until an even, soft dough forms.

Press the dough into a 9-inch glass baking dish (or other dish) lined with parchment paper if desired. Allow to cool for at least 1 hour or until firm enough to cut into squares – it sets up pretty quickly in the refrigerator.

Melt the chocolate chips and drizzle over the fudge. Sprinkle with sea salt.

Gather all ingredients.

Heat sweetened condensed milk and peanut butter in a heavy saucepan over medium heat, stirring constantly, until just bubbly.

Remove from heat. Stir in white chocolate until smooth. Immediately stir in peanuts and vanilla.

Spread evenly into wax paper lined 8-or 9-inch square pan. Cool.

Cover and chill for 2 hours or until firm.

Turn fudge onto a cutting board; peel off paper. Cut into squares. Store leftovers covered in refrigerator.

Grease a 9x13-inch baking dish; set aside.

Combine sugar, milk, and butter in a medium saucepan. Bring to a boil and cook for 5 minutes. Remove from heat.

Stir in peanut butter and marshmallow creme. Mix in flour gradually until incorporated. Spread fudge into the prepared dish. Allow to cool completely before slicing.

Gather ingredients.

Mix brown and white sugar with the milk in large pot; bring mixture to a boil.

Stir in peanut butter, reduce heat to medium, and bring the mixture back to boil (stirring constantly)

Remove the pot from heat when a drop of the mixture forms a ball in a glass of cold water.

Stir margarine and vanilla into the mixture; stir vigorously until the fudge hardens. (Always stir in same direction.)

Pour fudge onto buttered plates or waxed paper.

Let cool and cut into 1-inch pieces.

Serve and enjoy!

Gather all ingredients. Grease a 9x13-inch baking dish.

Combine white sugar, evaporated milk, brown sugar, and butter in a medium saucepan over medium heat. Stir constantly until it comes to a boil. Boil for 7 minutes.

Remove from the heat and stir in marshmallow cream until well incorporated and melted.

Stir in peanut butter and vanilla until smooth.

Spread in the prepared pan. Let cool for 30 minutes before cutting into 24 squares.

Enjoy!

Combine flour, white sugar, and baking soda in a large mixing bowl; set aside.

Melt 1 cup butter or margarine in a heavy saucepan; stir in 1/2 cup cocoa. Stir in buttermilk, and eggs until well blended. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Mix into flour mixture, stirring until smooth. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 13 x 9 inch baking pan.

Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until an inserted wooden pick comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.

To Make Frosting: Combine 1/2 cup butter or margarine, 1/4 cup cocoa, and buttermilk in a small sauce pan. Bring to a boil over medium heat, stirring constantly. Pour over confectioners' sugar, stirring until smooth. Stir in 1 teaspoon vanilla. Spread chocolate frosting over peanut butter on cake. Cut into squares.

Line an 8x8-inch baking dish with plastic wrap long enough to overhang the dish by several inches on each side.

Place almond bark in a large glass microwave-safe bowl. Microwave on low power until melted, smooth, and creamy, about 5 minutes, stirring every 30 to 60 seconds. Stir in peanut butter until fudge is thoroughly combined. Spread into the prepared baking dish.

Refrigerate until set, 1 to 2 hours. Lift fudge out of the pan using the overhanging plastic wrap as handles; slice into 48 squares with a pizza cutter.

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.

Grease an 8x8 inch square pan.

In a saucepan over medium heat, combine the brown sugar , butter and milk. cook until the mixture reaches the soft ball stage (234-240 degrees F, 112-115 degrees C).

Combine the cornstarch and water, add to the saucepan and mix well. Remove from heat and beat for 2 minutes. Stir in the vanilla and peanut butter until thoroughly blended. Spread batter evenly into the prepared pan. let cool, then cut into squares and enjoy!

Coat a 9x9-inch baking pan with cooking spray.

Bring sugar and evaporated milk to a boil in a large, heavy-bottomed pot over medium-high heat, 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; immediately stir in peanut butter, butter, and vanilla extract, stirring constantly until smooth and thick. Pour fudge into the prepared pan. Cool before slicing into squares.

Butter an 8-inch square pan.

Combine sugar, evaporated milk, and butter in an electric skillet. Set control to 260 degrees F (120 degrees C).

Bring to a boil and boil 5 minutes, stirring constantly. Turn off heat and add peanut butter, marshmallows, and vanilla extract. Stir until marshmallows and peanut butter are melted and blended. Pour into the prepared pan.

Allow to cool and cut into squares.

Butter a 9x13-inch pan.

Melt butter in a large saucepan over medium-high heat. Add evaporated milk and sugar. Bring to a rapid boil. Stir and boil for 7 minutes.

Remove from heat. Add peanut butter and marshmallow cream and stir until completely blended. Pour into the prepared pan and refrigerate until set, 1 to 2 hours. Cut into squares.

Butter one 7x11 or 9x13 inch pan.

In a 4 quart saucepan combine the sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil and stir for 5 minutes. (It will burn easily so watch it carefully.)

Remove from the heat and stir in the peanut butter chips. Beat until chips are melted. Spread mixture into pan and let cool then cut into teensy squares.

Variation: After mixture boils 5 minutes, divide mixture in half and add 1 cup peanut butter chips to one half and 1/2 cup cocoa powder and 1/4 melted butter to the other half. Pour "blonde" mixture into pan. Top with cocoa mixture. Let cool before cutting into squares.

Melt butter in a saucepan over medium heat. Pour in condensed milk. Pour in peanut butter chips. Stir until blended.

Pour into a parchment-lined 9x9-inch pan. Let cool, 30 minutes to 1 hour. Cut into pieces and serve.

Grease a 9-inch square pan.

Beat sugar into goat milk in a large, heavy pot; bring to a rapid boil, stirring continually to prevent burning, and cook, stirring constantly, until dark and thick, 30 to 45 minutes. An instant-read thermometer inserted into the center of the mixture should read at least 245 degrees F (118 degrees C).

Stir peanut butter, butter, and vanilla extract into the milk mixture immediately upon reaching temperature. Continue to stir until the peanut butter and butter melt completely, the color is uniform, and the mixture appears smooth and glossy; spread into the prepared pan. Cool fudge to room temperature before cutting.

In heavy saucepan, over low heat, melt peanut butter chips with 1 cup EAGLE BRAND®, butter and salt.

In small saucepan, over low heat, melt chocolate chips with remaining EAGLE BRAND®. Remove from heat; add vanilla extract. Stir until smooth.

Spread peanut butter mixture evenly into waxed paper lined 8- or 9-inch square pan. Spoon chocolate mixture over peanut mixture. With table knife or metal spatula, swirl through top of fudge. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

Spray a rimmed baking sheet with cooking oil and place on heatproof trivet or oven mitts.

Place the sugar, corn syrup, butter, and water in a medium saucepan at least 3 quarts in size (in order to accommodate the boiling mixture after adding the baking soda).

Attach a candy thermometer to the side (if using). Turn the heat on high and gently stir with a wooden spoon or heatproof spatula until the butter has melted and the sugar has dissolved.

If for some reason the sugar doesn't all dissolve and you see undissolved crystals stuck to the sides of the pan, just brush them down with a wet pastry brush. (This may not happen to you, so don't fret if you don't have a pastry brush. Just carry on; the brittle will be fabulous.)

Once the sugar has dissolved, remove spoon or spatula and reduce heat to medium-high (or medium-low if you aren’t using a thermometer).

Cook, without stirring, for 8 to 12 minutes (or longer if at a lower temperature) until the mixture reaches the color of golden caramel (the color of an older penny), about 340°F.

When the caramel has reached the right color/temperature, remove from heat and remove thermometer (if using).

Stir in the vanilla, baking soda, and salt carefully. The caramel will boil and steam.

Spread the brittle evenly across the pan using a heatproof spatula.

Let the brittle cool for 1 hour at room temperature, and then break the brittle into 2-inch pieces with your hands or chop with a chef’s knife (I like using my hands; it’s more fun, and safer as you have more control over the pieces you're breaking).

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