GRANDMA'S CREAMY PEANUT BUTTER FUDGE
This old-fashioned style of peanut butter fudge is not that easy to find out there. The ones I tend to run across always seem to be the soft, creamy version, which is not what I'm into. If it's going to feel like peanut butter in my mouth, then what's the point? No, I want something that feels dense and firm in my fingers but will almost instantly liquefy in when it hits my tongue.
Provided by Chef John
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h20m
Yield 64
Number Of Ingredients 5
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.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 8.3 g, Cholesterol 9.5 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.9 g, Sodium 43.3 mg, Sugar 7.5 g
AUNT IRA'S PEANUT BUTTER FUDGE
Make and share this Aunt Ira's Peanut Butter Fudge recipe from Food.com.
Provided by Golfcrazy
Categories Candy
Time 15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Cook all ingredients except peanut butter to a soft boil.
- Add peanut butter and beat until blended.
- Pour into 8x8 pan.
AUNT NANCY'S PEANUT BUTTER FUDGE
Make and share this Aunt Nancy's Peanut Butter Fudge recipe from Food.com.
Provided by Mayniac May Family
Categories Candy
Time 25m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- Mix in bowl- peanut butter and marshmellow cream and set to side.
- Mix sugar, butter, milk in saucepan and bring to a boil.
- Boil for 5 minutes.
- Remove from heat.
- Mix everything together. (easier if you use a mixer on stir).
- Put in cookie sheet. (lined with a wax paper).
- Let cool and harden.
AUNT HANNAH'S FOOLPROOF PEANUT BUTTER FUDGE
Creamy. Soft. Peanut Buttery. My sister-in-law gave me this recipe nearly 30 years ago, and my family and friends have insisted that I make multiple batches of it during the Holidays ever since. They've been known to monitor the amount they each receive in goodie packages, and to actually fight over it. I usually omit the nuts, so that the creamy, melt in your mouth texture isn't hindered.
Provided by NanaRLL
Categories Candy
Time 30m
Yield 1 13x9 pan
Number Of Ingredients 8
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.
AUNT TEEN'S CREAMY CHOCOLATE FUDGE
This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so.
Provided by Kelly Phillips
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 30m
Yield 48
Number Of Ingredients 9
Steps:
- Line an 8x8 inch pan with aluminum foil. Set aside.
- In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
- Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 18.2 g, Cholesterol 5.1 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 3 g, Sodium 26.1 mg, Sugar 12.6 g
AUNT JEANIE'S PEANUT BUTTER FUDGE
Make and share this Aunt Jeanie's Peanut Butter Fudge recipe from Food.com.
Provided by Joe Turner
Categories Candy
Time 15m
Yield 36 Squares, 36 serving(s)
Number Of Ingredients 4
Steps:
- Add the milk and sugar to a pot and boil for 2 1/2 minutes.
- Stir in the vanilla and peanut butter until it starts to thicken.
- pour fudge on to a buttered dinner plate and shape.
- Cut when cool.
Nutrition Facts : Calories 77.1, Fat 2.8, SaturatedFat 0.6, Cholesterol 0.5, Sodium 26.4, Carbohydrate 12.3, Fiber 0.3, Sugar 11.6, Protein 1.5
AUNT DORIS' PEANUT BUTTER FUDGE
This is a recipe my mother got from my aunt in Waterbury, Connecticut. Don't let the flour turn you off. You won't even notice it. This stuff is addicting.
Provided by Maineiac
Categories Candy
Time 15m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Boil first 3 ingredients for 10-11 minutes. Quickly add last three ingredients. and stir quickly.
- Pour into buttered 9x13 pan and either refrigerate or let set.
Nutrition Facts : Calories 423.2, Fat 14.6, SaturatedFat 5.5, Cholesterol 17.1, Sodium 149.3, Carbohydrate 70, Fiber 1.2, Sugar 53.5, Protein 6.3
EASY PEANUT BUTTER FUDGE
My sister shared the recipe for this unbelievably easy peanut butter fudge with marshmallow cream. I prefer using creamy peanut butter for this mouthwatering dessert, but the chunky style works just as well. -Mary Jane Rummel, Linglestown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pounds (64 pieces).
Number Of Ingredients 5
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.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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
EASY TWO-INGREDIENT PEANUT BUTTER FUDGE
This is the easiest and best peanut butter fudge recipe you will ever find. It is only two ingredients! How can you go wrong with that?!?
Provided by Jennifer Johnson
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h6m
Yield 36
Number Of Ingredients 2
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.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 8.4 g, Fat 9.4 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 2.3 g, Sodium 87.8 mg, Sugar 6.4 g
AUNT GERRY'S PEANUT BUTTER FUDGE
This fudge is one of my FAVORITES! Rich and creamy with lots of peanutbuttery FLAVOR, it is one of the BEST Peanut Butter Fudge recipes I have ever had! I sometimes use chunky peanut butter in place of the plain peanut butter.
Provided by Lindas Busy Kitchen
Categories Candy
Time 20m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy cast iron pan, on med-high heat, bring to a boil the sugar, brown sugar and milk, and boil for 5 minutes.
- Take off the stove, and add the peanut butter, marshmallow fluff, vanilla, butter or.
- margarine, and walnuts.
- Stir well, and put into 2 8x8" pans.
- Let cool, and then with a sharp knife, cut into 2" squares.
- Store in a plastic container.
- These can be refrigerated.
Nutrition Facts : Calories 275, Fat 11.5, SaturatedFat 2.5, Cholesterol 2.7, Sodium 98.7, Carbohydrate 41, Fiber 1.2, Sugar 34, Protein 4.9
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
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PEANUT BUTTER FUDGE (FOOLPROOF) - CRAZY FOR CRUST
From crazyforcrust.com
Ratings 86Calories 125 per servingCategory Dessert
- Line an 9-in. square pan with foil and spray with nonstick cooking spray. Assemble all your ingredients because this recipe goes fast.
- Combine sugar and milk in a 3-quart saucepan. Bring it to a boil over medium heat, stirring constantly. Once it starts to boil, boil for 3 minutes, stirring constantly. Remove from heat.
- Immediately 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.
CREAMY PEANUT BUTTER FUDGE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.5/5 (105)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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