VELVEETA PEANUT BUTTER FUDGE
I finally got around to making this fudge for a "Graze-feast" at the office today. I was a bit skeptical at first, but it has indeed lived up to the promises of its goodness. And so easy to make!
Provided by Holly Roeder
Categories Candies
Number Of Ingredients 5
Steps:
- 1. melt cheese and butter together (in microwave or on stovetop), stirring until combined
- 2. add powdered sugar, vanilla and peanut butter and knead until you can no longer see powdered sugar
- 3. spread in greased pan and put in refrigerator until set
- 4. cut and enjoy!
PEANUT BUTTER FUDGE (WITH A SECRET)
I never made fudge because it was time consuming. When I come across this recipe I didn't believe it. It's sooooooo good and there's no taste of (shhh...cheese). A 9x9 pan will give about 24 nice pieces of fudge so it's economical. Like mine, I'm sure your friends will go crazy for this fudge but will NEVER believe there's...
Provided by JANE LOUISE
Categories Candies
Time 35m
Number Of Ingredients 6
Steps:
- 1. Spray 9x9 square baking pan. In large saucepan, melt cheese, butter, peanut butter. Stir until smooth. Remove from heat and add vanilla and nuts.
- 2. In large bowl, empty all sugar in bowl and pour cheese mixture over sugar. Stir until completely mixed. The mixture should now look like cookie dough. Press in pan Chill until firm about 2 hours.
THE BEST EVER VELVEETA PEANUT BUTTER FUDGE
Steps:
- ONLY USE WOODEN SPOON. Over medium heat melt together butter, cheese, and peanut butter and mix till melted and creamy -- DO NOT BOIL. Remove from heat.
- Add vanilla, then stir in powdered sugar gradually and mix well.
- Pour into 13 X 9 pan, smooth out. Pat with paper towel to remove excess butter.
- Refrigerate 1 hr. Slice and enjoy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GRANDMA'S CREAMY PEANUT BUTTER FUDGE
This old-fashioned style of peanut butter fudge is not that easy to find out there. The ones I tend to run across always seem to be the soft, creamy version, which is not what I'm into. If it's going to feel like peanut butter in my mouth, then what's the point? No, I want something that feels dense and firm in my fingers but will almost instantly liquefy in when it hits my tongue.
Provided by Chef John
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h20m
Yield 64
Number Of Ingredients 5
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.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 8.3 g, Cholesterol 9.5 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.9 g, Sodium 43.3 mg, Sugar 7.5 g
PEANUT BUTTER VELVEETA FUDGE
Make and share this Peanut Butter Velveeta Fudge recipe from Food.com.
Provided by Mandy ny
Categories Candy
Time 40m
Yield 1 13 x 9 pan, 6 serving(s)
Number Of Ingredients 5
Steps:
- Line a 13" x 9" pan with foil leaving excess foil over sides and grease foil with 1 ts butter. Set aside. In large saucepan, combine peanut butter, cheese and remaining butter. Cook and stirover medium heat until melted and smooth. Remove from heat and gradually stir in sugar and vanilla. (mixture will be thick). Spread into pan and chill 2 hours. Using foil lift fudge out of pan, discard foil and cut into squares.
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