Nanas Melt In Your Mouth Peanut Butter Fudge Recipes

Steps:

• Line a 13 x 9 x 2-inch pan with aluminum foil and then spray with a no-stick cooking spray.
• Combine sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil.
• Simmer 5 minutes, stirring constantly. Remove from heat.
• Add peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended.
• Spread in prepared pan. Cool. (I cool mine in the fridge after inital cool down).
• Cut into candy-sized pieces using a pizza cutter (works GREAT!). Store in covered container.

Steps:

• 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.

Steps:

• Before beginning get everything ready. This is a time sensitive recipe.
• Grease or line with alfoil a cake pan or deep biscuit tray for the finished product to set inches.
• Clear the sink and get a hand-beater ready.
• It really starts here:.
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• Mix all ingredients in a medium saucepan and place over a low-medium heat. Stir until boiling.
• Rolling boil for 6 minutes - reduce heat to ensure it doesn't boil over, but is still at a rolling boil.
• Take off heat and place saucepan in sink (the lower height helps).
• Beat until it starts to thicken - a hand beater helps here as you can feel it thickening. This fudge goes from thickening to too far very quickly. The more beating it gets the better it is.
• Pour or scoop the almost set fudge into the tray.
• When set, cut into squares. A hot knife helps.
• Options:.
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• Push nuts into almost set fudge.
• Add a flavouring before beating.
• Cheating:.
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• If hand-beating, you can add a little water to the bottom of the sink to help the saucepan cool - the fudge thickens quicker - but isn't quite as good.
• Use an electric hand mixer to make the process painless - but watch the thickening.

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, proof the yeast by adding the warm water to the yeast. Let stand 10 minutes.
• In a large bowl mix together the teaspoon of sugar and 3 cups of the flour. Stir in milk until smooth. Add proofed yeast and mix well. Cover and let rise until doubled in size.
• Stir in beaten eggs, melted butter or margarine, one cup of sugar, salt, and enough of the remaining flour to make a stiff dough. Cover and let rise for a second time until doubled.
• Punch down dough and divide into 2 portions. On a lightly floured surface, roll out dough to 1/2 inch thickness. Cut dough with a biscuit cutter. Make 2 slits with a sharp knife in the middle of each doughnut. Cover and let rise a third time until doubled in size.
• Deep fat fry in oil or lard for 3 to 4 minutes on each side until lightly browned. Rotate to ensure even cooking. Drain on brown paper bags. Toss in confectioners sugar while still warm.

Steps:

• With two tablespoons of softened butter (not melted), use clean bare hands to grease a 9-inch x 13-inch glass cake pan. Make sure to completely and evenly coat the pan.
• Place the following ingredients in an extra large microwavable glass mixing bowl in the order listed: powdered sugar, butter, cocoa, peanut butter and milk. Do not toss or mix. (Note: It is important to ensure there are no clumps in the powdered sugar, as you do not want unsightly white clumps throughout your smooth fudge.).
• Microwave on high for 2 1/2 minutes.
• Remove from microwave with oven mits and add vanilla.
• With a hand-held mixer, beat at medium-high speed until smooth.
• If desired, stir in walnuts.
• With a rubber spatula, turn out into previously greased cake pan and spread evenly.
• Chill for 1 hour or until solid.
• Cut into squares.
• Store refrigerated for up to two weeks (that is if it makes it that long!).
• VARIATIONS: Peanut Butter Fudge--omit cocoa powder, compensate for lack of dry ingredient with 2 tbs. extra powdered sugar and cook as directed. Chocolate Fudge--omit peanut butter, compensate for lack of moist ingredient with 2 extra tbs. butter and cook as directed.