Peanut Butter And Fluff Fudge Recipes

Steps:

• Grease a 8 or 9 inch square baking pan; set aside.
• In large saucepan combine milk and sugar. Stir over low heat until blended. Over medium heat, bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes.
• Remove from heat, cool slightly and blend in peanut butter, Fluff.
• and vanilla. Pour into pan and cool until set. Best to let set over night.
• *** I melted down some old Easter chocolate I have in the freezer, and spread on the top. You could also make 2 batches in bigger pans so they are thinner, and layer some crushed peanuts in between. Or maybe substitute peanut butter with Nutella. ***.
• Makes about 1 1/2 pounds.

Steps:

• In a heavy saucepan, bring sugar and milk to a boil. Boil for 3 minutes.
• Add peanut butter and marshmallow creme. Mix well.
• Quickly pour into an 8 inch or 9 inch square dish, lined with foil.
• Chill until set.Lift fudge out of dish with foil.
• Cut into squares. Makes 3-4 dozen.

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.

Steps:

• First butter an 8-inch baking dish. Set aside.
• In a medium sauce pan bring milk and sugar to a boil. Boil for 2 minutes. Quickly add peanut butter and marshmallow creme. Stir well till combined.
• Quickly pour into buttered 8-inch dish. Refrigerate for 2 hours. Cut into squares and enjoy!!

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.

Steps:

• Grease a 9x13 inch pan.
• In a large saucepan with a candy thermometer inserted, pour evaporated milk, butter or margarine, sugar, and salt. Bring to a boil and cook until candy thermometer reads 236 degrees F (115 degrees C). Remove from heat.
• Stir in peanut butter, marshmallow creme, and vanilla extract Mix well and pour immediately into prepared pan. Allow to cool completely, then cut into pieces.

Steps:

• Combine butter/margarine, sugar and milk in a medium saucepan and bring to a boil. Lower heat but continue to boil 12 minutes, stirring constantly.
• Remove pan from heat and add chocolate morsels, peanut butter and marshmallow creme, and vanilla. Stir to blend completely.
• Pour into a large pan. For thinner squares of fudge, use a jellyroll pan with a 1/2" side. For thicker fudge, squarish baking pans are fine.
• Let cool completely before you cut into squares.

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:

• Butter an 8" x 8" pan.
• In a large, heavy saucepan, combine milk, sugar and 2 tbs margarine. Swab the top of the pan with the remaining margarine, to prevent boiling over. Cook over medium-high heat, stirring constantly, until it reaches a hard ball stage, on a candy thermometer.
• Remove from the heat and stir in the peanut butter and vanilla. Pour into prepared pan. Cool and cut into squares.

Steps:

• 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!

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.

Steps:

• Grease a 9 inch square pan & set it aside. (I use an 8x8 tin & don't grease & it works fine).
• In a large sauce pan combine the first 5 ingredients. Stir over low heat until blended.
• Over medium heat, bring to a full rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes. (once it starts to boil I turn the timer on for 5 minutes & turn the heat to about 6 or 7 on the burner.).
• Remove from heat, stir in peanut butter untill blended.
• Turn into greased pan & cool.

Steps:

• Butter 1 8x8 inch square glass pan and set aside.
• melt chocolate in milk using sturdy, heavy bottomed pan.
• Stir in salt and sugar with wooden spoon until just mixed.
• Cook the chocolate, milk, salt and sugar mixture on medium or a little less than medium heat until it reaches softball stage. DO NOT STIR and DO NOT SCRAPE THE SIDES OF THE PAN.
• Softball stage: You can use a candy thermometer. I find the thermometers unreliable, so I check the progress of the fudge by dropping a small amount in cold water. If I can easily make a soft ball of it with my fingers, it is ready. With one batch of fudge, this generally takes about 8 minutes or a little longer. Obviously if you double the batch it takes more time. However, don't just assume 8 minutes will work. Either use the softball test or a candy thermometer to make sure. What works on my stove may be different for yours.
• When fudge has reached softball stage, place in a sink partially filled with ice and water. Make sure there's not so much that it could seep into the pan. This is just to cool the pan.
• Stir in peanut butter and vanilla with a wooden spoon. Do not scrape the sides of the pan. Stir until the peanut butter is melted and the fudge begins to thicken and lose some of its gloss. Pour into prepared pan. Cool, slice, and enjoy.
• Don't skip the peanut butter. It gives it an amazing layer of flavor and also helps it set faster. I have only tried this with Jif so I can't guarantee any other peanut butter will be as good.