Better Then Ever Peanut Butter Fudge Recipes

EASIEST PEANUT BUTTER FUDGE

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.

BEST EVER PEANUT BUTTER FUDGE

Steps:

• Grease 9X13 cake pan.
• Mix sugar, evaporated milk, and butter in pan.
• Stir constantly over medium heat.
• Bring to a full boil and stir for 4 more minutes, or until a candy thermometer reads between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove from stove and stir in peanut butter, vanilla, and marshmallow cream.
• Spread evenly into pan and chill in fridge until firm.
• Enjoy!

EASIEST PEANUT BUTTER FUDGE EVER!

Steps:

• In a saucepan, slowly bring the milk and sugar to a boil over medium low heat.
• Boil for exactly 2 and a half minutes, stirring constantly to prevent burning.
• Remove from heat, stir in peanut butter and vanilla.
• Mix until smooth.
• Pour into greased 8" x 8" pan, and let cool before cutting. Enjoy!

WORLD'S BEST PEANUT BUTTER FUDGE

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.

BETTER THEN EVER PEANUT BUTTER FUDGE

Steps:

• Take some softened butter and grease a 13 by 9 inch pan
• Take some softened butter and grease the bottom and the sides of a large heavy bottomed pot.
• Put 5 cups of sugar in pot along with the stick of butter that has been sliced, add the vinegar and the corn syrup along with the evaporated milk, and the dash of salt.
• Set stove top to medium heat and stir ingredients till they come to the soft ball stage (about 14 minutes). I stir the mixture constantly.
• Take pot off the heat and add the peanut butter, the marshmallow cream and the vanilla. With a wooden spoon quickly hand beat the ingredients all together
• You can tell when this is ready, because the mixture becomes very thick, at this point add the peanuts which are optional
• Pour mixture into buttered 13 by 9 in pan, and let sit till cool.
• When cool slice into squares, these store well in a tupperware container.
• Enjoy!!!