EASY PEANUT BUTTER FUDGE WITH PEANUT BUTTER CHIPS RECIPES

Name: Easy Peanut Butter Fudge
Prep time: 15 min
Total time: 15 min
Yield: 2 pounds (64 pieces).
Ingredients: 2 teaspoons butter, softened; 2 cups sugar; 1/2 cup whole milk; 1-1/3 cups peanut butter; 1 jar (7 ounces) marshmallow creme

EASY PEANUT BUTTER FUDGE - TASTE OF HOME

Easy Peanut Butter Fudge - Taste of Home 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

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 2 pounds (64 pieces).

Number Of Ingredients 5

Ingredients

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, FatContent 3g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 28mg sodium, CarbohydrateContent 10g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

EASY PEANUT BUTTER FUDGE WITH MARSHMALLOWS | FOODTALK

Easy Peanut Butter Fudge With Marshmallows | Foodtalk image

Provided by Sara's Tiny Kitchen

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 64

Number Of Ingredients 7

Ingredients

1 cup of half and half
2 cups of granulated sugar
Pinch of Salt
4 tablespoons of cold, unsalted butter cut into pieces
1 cup of mini-marshmallows
1 1/3 cups of peanut butter, smooth or chunky
1 teaspoon of vanilla extract

Steps:

Line an 8x8 pan with foil or parchment, allowing some to hang over the edges for easy removal later
In a heavy bottomed saucepan, combine the half and half, sugar, salt and butter. Heat over medium, stirring until the butter has melted and the sugar has dissolved.
Continue heating until the mixture comes to a full rolling boil (bubbles over the top of the entire surface)
Continue to boil for 8-10 minutes, stirring VERY occasionally to prevent sticking/burning until a candy thermometer reads between 234F and 236F.
Immediately remove the pan from the heat, and stir in the marshmallows, peanut butter, and vanilla extract. Stir until smooth.
Pour the fudge out into the lined pan, and allow it to cool overnight or for at least 4 hours before cutting into 1 inch squares.

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