CREAMY CHOCOLATE PEANUT BUTTER FUDGE RECIPES
CREAMY PEANUT BUTTER FUDGE - TASTE OF HOME
Christmas wouldn't be the same without this peanut butter fudge. Evaporated milk gives the treat a rich, creamy consistency, and the recipe is always a family favorite. —Diana L. Osborn, Wichita, Kansas
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 81 pieces.
Number Of Ingredients 9
Steps:
- Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., Cube remaining butter and place in a large heavy saucepan. Add the sugar, milk and salt; cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes or until a candy thermometer reads 230°, stirring constantly. , Remove from the heat; stir in chips until melted. Stir in marshmallow creme, peanut butter and vanilla until blended. Pour into prepared pan; refrigerate for 2 hours or until firm., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 58 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 35mg sodium, CarbohydrateContent 8g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
CREAMY MARSHMALLOW-PEANUT BUTTER FUDGE - MY FOOD AND FAMILY
Make this easy Creamy Marshmallow-Peanut Butter Fudge from My Food and Family. Create a delicious, no-bake dessert with only a few ingredients.
Provided by My Food and Family
Total Time 2 hours 25 minutes
Prep Time 25 minutes
Cook Time 2 hours
Yield 36 servings
Number Of Ingredients 7
Steps:
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
- Bring sugar, butter, evaporated milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Cook 5 min., stirring constantly.
- Stir in peanut butter chips and vanilla; cook and stir 2 to 3 min. or until chips are completely melted and mixture is well blended. Pour into prepared pan; spread to evenly cover bottom of pan. Sprinkle with nuts; press lightly into fudge with back of spoon.
- Refrigerate several hours or until firm. Use foil handles to remove fudge from pan before cutting to serve.
Nutrition Facts : Calories 210, FatContent 11 g, SaturatedFatContent 5 g, TransFatContent 0 g, CholesterolContent 10 mg, SodiumContent 90 mg, CarbohydrateContent 0 g, FiberContent 1 g, SugarContent 0 g, ProteinContent 4 g
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From allrecipes.com
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From allrecipes.com
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From barefeetinthekitchen.com
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From amandascookin.com
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From sugarandsoul.co
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From barefeetinthekitchen.com
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From lifewithjanet.com
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From jif.com
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From yummly.com
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From chocolatechocolateandmore.com
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From thebestblogrecipes.com
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From tfrecipes.com
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From iambaker.net
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From dashofsanity.com
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From peanutbutter.com
From peanutbutter.com
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From tasteofhome.com
From tasteofhome.com
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From minimalistbaker.com
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From smuckers.com
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From thesoccermomblog.com
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From eatingonadime.com
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From acrosstheblvd.com
From acrosstheblvd.com
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From wholesomeyum.com
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From cookwithkushi.com
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From dessertsonadime.com
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Boil sugar and milk to soft ball stage. Remove from heat and add peanut butter, marshmallow fluff, add vanilla. Pour into a buttered pan 8x8x8-inch. Let cool and cut into squares. You can also top the fudge with chopped peanut butter …
From cdkitchen.com
From cdkitchen.com
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From kirbiecravings.com
From kirbiecravings.com
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From foodtasia.com
From foodtasia.com
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