Grandmas Creamy Peanut Butter Fudge Recipes

Steps:

• Mix together the peanut butter and marshmallow cream in a bowl; set aside. Lightly grease a square glass dish with butter.
• Stir together the sugar and milk in a saucepan over medium-high heat; stirring occasionally, bring to a boil at 234 degrees F (110 degrees C) and then immediately remove from heat and stir in the peanut butter mixture and the vanilla; pour into the prepared dish and allow to cool to room temperature before serving.

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:

• First you will need the following utensils:.
• 1 Heavy Stock Pot.
• 1 Small Glass of Cold Tap Water.
• Wooden Spoon.
• Teaspoon.
• 1 Greased 9x12 in Cake Pan.
• ______________________________.
• Place first 3 ingredients in Pot, and over Medium High Heat bring to a rolling boil. *Stirring Constantly* to prevent Burning.
• Once you have reached a rolling boil , continue to boil for several Minutes.
• Take your teaspoon and gather up a small amount and drop it into the glass of cold water. If it forms a soft ball, it is done. If not, continue to boil for another minute or two until it does.
• Once it has reached the soft ball stage, Immediately remove from heat and add the remainder of the ingredients in this order:.
• Marshmallow fluff , Peanut butter, Vanilla and nuts.
• Immediately pour into cake pan and spread if necessary. Let Cool at room.
• temperature.
• This Fudge can be stored in the freezer for up to one year wrapped tightly in Plastic wrap and then in Foil.
• Wonderful for the holidays or that special gift for someone You love.

Steps:

• Gather all ingredients and measure them out. Line a 9x13 cookie sheet with heavy duty foil, set aside.
• Combine first 3 ingredients in a large (5 qt.) pan. Bring to a full rolling boil, stirring constantly. Cook for 6 minutes or to 234 degrees on a candy thermometer. Carefully add vanilla-substance (will bubble when added). Remove from heat. Stir in peanut butter chips and marshmallow cream until smooth. Add chopped nuts (opt).
• Pour mixture into prepared cookie sheet. Let cool and firm. When cooled remove from pan with foil. Wrap foil around fudge to seal, will keep in a cool dry place for 7-10 days (if your family does not find it). Slice into bite size pieces and enjoy. Keep covered.

Steps:

• Boil sugar and milk in a medium saucepan, stirring occasionally, to soft ball stage*, or about 236* on a candy thermometer.
• Remove from heat and stir in remaining ingredients.
• Pour candy into a greased 8x8 inch pan and chill. Cut peanut butter fudge into squares when cool and firm.
• *To Test for Soft Ball Stage.
• A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234* to 240*).

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.

Steps:

• Line a 13x9x2 pan with foil and grease the foil with butter. Mix the peanut butter, marshmallow crème and vanilla together with a wooden spoon and set aside. Mix the remaining ingredients in a saucepan and bring to a boil; boil for 3 to 5 minutes. Add the heated mixture to the peanut mixture. Pour into the pan and refrigerate until set. Lift out of pan and remove foil. Cut into 1" squares. Store in the refrigerator. Yield about 4 1/2 pounds.

Steps:

• Mix all ingredients WELL.
• (using your hands actually mixes it the best).
• Press into an 8x8" pan.
• (A light spray of Pam is ok).
• Toss into the fridge for at least an hour to set up.
• Cut into 2" squares.
• Eat.
• Enjoy!