Any good recipes for peanut butter fudge?

Question

Right now I can make some fabulous PB fudge out of only 2 cups sugar, 1 cup peanut butter, and a cup of milk. Probably the simplest peanut butter recipe anyone could get. I would love to get some other recipes, and make my fudge super fabulous, maybe get it to taste like Macinaw Island PB fudge, ooohhh...so delicious!

Answer 1

Here's the recipe from The Fudge Shop on Mackinac Island


Mackinac Island Fudge

1/2 cup milk

1/2 cup butter

1/2 cup firmly packed brown sugar

1/2 cup granulated sugar

1/8 teaspoon salt

1 teaspoon vanilla extract

2 cups confectioners’ sugar

1/2 cup nuts (optional)

Mix milk, butter, brown sugar, granulated sugar and salt in heavy pan. Cook at medium heat until boiling. Boil exactly 6 minutes, stirring constantly. Remove from heat and add vanilla extract and confectioners’ sugar. Beat with mixer until smooth and thick. Add nuts, if desired. Pour into a buttered pan and freeze 20 minutes. Cut into pieces.

Makes approximately 1 pound of fudge.

Peanut Butter Mackinac Island Fudge
Reduce butter to 1/4 cup and add 1/2 cup peanut butter.

Chocolate Mackinac Island Fudge
Use basic recipe, adding 1/2 cup cocoa with the confectioners’ sugar.

Answer 2

INGREDIENTS:
2 cups sugar (half brown sugar if desired)
1/2 cup evaporated milk
2 tablespoons light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup peanut butter
1/2 to 1 cup chopped pecans or walnuts, optional
PREPARATION:
Mix sugar, salt, syrup and milk in pan. Bring to boil slowly.
Cook until small amount forms soft ball in cold water, about 235° on a candy thermometer. Remove from heat, add peanut butter and vanilla.
Do not stir. Cool to lukewarm then beat just until creamy, losing gloss and beginning to hold shape. Stir in nuts if used. Pour into a buttered loaf pan or 8- x 8-inch pan and cool. Cut in small squares.
*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten slightly when picked up with fingers (234° to 240°).

Answer 3

Never Fail Peanut Butter Fudge 2 c Butter flavor crisco 2 c Jif creamy peanut butter 5 ts Vanilla 2 lb Powdered sugar Melt Crisco (watch carefully) and remove from heat. Add peanut butter, stirring until melted. Stir in vanilla. Gradually stir in powdered sugar amd mix until smooth. Pour into a 9 x 13" pan. Allow to set. Cut into squares.

Answer 4

A favorite peanut butter fudge recipe with peanut butter, sugar, optional and nuts.
INGREDIENTS:
2 cups sugar (half brown sugar if desired)
1/2 cup evaporated milk
2 tablespoons light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup peanut butter
1/2 to 1 cup chopped pecans or walnuts, optional
PREPARATION:
Mix sugar, salt, syrup and milk in pan. Bring to boil slowly.
Cook until small amount forms soft ball in cold water, about 235° on a candy thermometer. Remove from heat, add peanut butter and vanilla.
Do not stir. Cool to lukewarm then beat just until creamy, losing gloss and beginning to hold shape. Stir in nuts if used. Pour into a buttered loaf pan or 8- x 8-inch pan and cool. Cut in small squares.
*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten slightly when picked up with fingers (234° to 240°).

Answer 5

World's Best Peanut Butter Fudge
· 4 cups white sugar

· 1 cup milk

· 1/2 cup butter

· 1 (7 ounce) jar marshmallow creme

· 12 ounces peanut butter

· 2/3 cup all-purpose flour


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DIRECTIONS:
1. Grease a 9x13 inch baking dish, set aside.

2. 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.

Answer 6

Find Skaarup's Fudge Site on here, it's awesome! I looked and I don't have the link on my computer now, but if you can find it. You'll have all sorts of fudge combinations. I have it saved to a word document.

Answer 7

Try going to cooks.com

Answer 8

i've got no idea, but i'm really sorry