Peanut Butter Fudge Recipe 465 Recipes

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EASY PEANUT BUTTER FUDGE



Easy Peanut Butter Fudge image

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

2 teaspoons butter, softened
2 cups sugar
1/2 cup whole milk
1-1/3 cups peanut butter
1 jar (7 ounces) marshmallow creme

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.

EASY PEANUT BUTTER FUDGE



Easy Peanut Butter Fudge image

This peanut butter fudge recipe is easy and quick. Melt marshmallows with sugar and peanut butter, and you're almost done! A creamy peanut butter lover's dream, it makes a great gift.

Provided by Irvin Lin

Categories     Dessert     Candy     Kid-friendly

Time 12h15m

Yield 64

Number Of Ingredients 7

1/2 cup whole milk
6 regular-sized marshmallows , certified gluten-free if needed
3/4 cup (150 g) sugar
3/4 cup (165 g) packed light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 1/2 cups (420 g) smooth peanut butter (not natural peanut butter, see Recipe Note)

Steps:

  • Cool overnight: Let the fudge cool to room temperature in the pan, then chill in the fridge overnight.

Nutrition Facts : Calories 58 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 41 mg, Sugar 6 g, Fat 3 g, ServingSize 64 squares, UnsaturatedFat 0 g

EASY TWO-INGREDIENT PEANUT BUTTER FUDGE



Easy Two-Ingredient Peanut Butter Fudge image

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

1 (18 ounce) jar peanut butter
1 (12 ounce) container whipped cream cheese frosting

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

GRANDPA'S PEANUT BUTTER FUDGE



Grandpa's Peanut Butter Fudge image

This is my grandpa's famous family recipe that he guarded almost all my life, but it's such a good treat I had to share it! Makes a great gift for friends, your kid's teacher, co-workers, or anyone really!

Provided by Adriander

Categories     Desserts     Candy Recipes     Fudge Recipes     Peanut Butter

Yield 36

Number Of Ingredients 6

2 cups brown sugar
2 cups white sugar
1 cup milk
1 ½ cups creamy peanut butter
1 tablespoon margarine
1 ¼ teaspoons vanilla extract

Steps:

  • Mix brown and white sugar with the milk in large pot; bring mixture to a boil. Stir in peanut butter, reduce heat to medium, and bring the mixture back to boil (stirring constantly). Remove the pot from heat when a drop of the mixture forms a ball in a glass of cold water.
  • Stir margarine and vanilla into the mixture; stir vigorously until the fudge hardens. (Always stir in same direction.) Pour fudge onto buttered plates or waxed paper. Let cool and cut into 1-inch pieces.

Nutrition Facts : Calories 159.1 calories, Carbohydrate 25.5 g, Cholesterol 0.5 mg, Fat 5.8 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 1.3 g, Sodium 59 mg, Sugar 24.3 g

BEST EVER PEANUT BUTTER FUDGE



Best Ever Peanut Butter Fudge image

Make and share this Best Ever Peanut Butter Fudge recipe from Food.com.

Provided by Alexis Mom

Categories     Candy

Time 15m

Yield 1 9X13 pan, 32 serving(s)

Number Of Ingredients 6

3 cups sugar
2/3 cup evaporated milk
3/4 cup butter
1 (16 ounce) jar crunchy peanut butter
1 teaspoon vanilla
1 (7 1/2 ounce) jar marshmallow cream

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!

WORLD'S BEST PEANUT BUTTER FUDGE



World's Best Peanut Butter Fudge image

A friend shared this recipe with me, and it is by far the best fudge recipe I've ever tried. This fudge is too good to only make at Christmas!

Provided by Debby

Categories     Desserts     Candy Recipes     Fudge Recipes     Peanut Butter

Time 1h25m

Yield 60

Number Of Ingredients 6

4 cups white sugar
1 cup milk
½ cup butter
1 (7 ounce) jar marshmallow creme
12 ounces peanut butter
⅔ cup all-purpose flour

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.

Nutrition Facts : Calories 115.7 calories, Carbohydrate 18.3 g, Cholesterol 4.4 mg, Fat 4.5 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 1.6 g, Sodium 40.9 mg, Sugar 15.6 g

PEANUT BUTTER MARBLED BROWNIES



Peanut Butter Marbled Brownies image

With help from a common pantry staple you can turn regular brownies into an irresistible treat. By mixing a swirl of rich creamy or crunchy peanut butter into chocolate brownie batter you can create an extra special dessert that's fuss-free and no-fail. Plus, these brownies are ready to eat in just 45 minutes making them ideal for even busy weeknight indulgences.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 20

Number Of Ingredients 5

1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
3/4 cup creamy or crunchy peanut butter

Steps:

  • Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.
  • In small microwavable bowl, microwave peanut butter uncovered on High 30 seconds; stir. Drop 20 spoonfuls of peanut butter in 5x4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat.
  • Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered.

Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 125 mg, Sugar 15 g, TransFat 0 g

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