Can someone give me a good recipe for penut butter fudge?

Question

I have looked all over the net for pnut butter fudge recipes.I`ve tried a lot of them out.But they all turn out mushy & soft.I like the thick square kinda dry & crumbly kind.

Answer 1

Peanut Butter Fudge

4 cups sugar
1 stick margarine
1 large can evaporated milk (not sweetened, condensed)
1 pint marshmallow cream
2 large globs peanut butter (she used less than ½ cup)
¾ c. ground walnuts
1 tsp. vanilla

It is necessary to cook the fudge a bit beyond the soft ball stage, because the oil in the peanut butter tends to keep it from setting up. I also put a little more than the pint of marshmallow called for. I think it makes for creamier fudge. This makes a large 13x9" pan. Once cut it keeps for weeks (fat chance ) in the refrigerator. For chocolate fudge, add a large package of chocolate chips.

Place the sugar, margarine and milk in a saucepan. Boil this until it forms a soft ball; then continue to cook two more minutes. Remove from heat and add the marshmallow cream, peanut butter (or chocolate chips) and vanilla. Mix well until the peanut butter or chips are melted and the mixture smooth; add the nuts. Pour into the 13x9" pan and let set up before cutting into squares.

Answer 2

Peanut Butter Fudge


cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.



Wendy Jo

Answer 3

Peanut Butter Fudge Recipe


1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Answer 4

Peanut Butter Fudge
2 cups sugar
1 cup milk
¼ cup corn syrup
1 cup peanut butter
1 tsp vanilla
Dash salt

Mix and stir while cooking until soft ball forms; then cool to 110 without stirring. Beat well and pour into well greased pan.

Answer 5

"Peanut Butter Fudge" - 16 large squares

2 tbsp. butter or margarine
4 oz. can evaporated milk
1 2/3 cups sugar
1/2 tsp. salt
1 tsp. vanilla extract
1 1/2 cups peanut butter pieces
2 cups miniature marshmallows
1 cup semisweet chocolate pieces

Butter 8x8" square pan.
Simmer butter or margarine, milk, sugar and salt 4-5 minutes, stirring, until melted and smooth. Remove from heat; vigorously stir in vanilla extract, peanut butter pieces and marshmallows until melted. Pour into prepared pan; cool.
Melt chocolate pieces over hot water; spread over peanut butter mixture. Refrigerate at least 2 hours. Cut into squares.
(TIPS: Pieces 1" square may be rich enough for some people. Or, cut circles with a small biscuit cutter; use chopped leftovers as ice cream topping.)

Answer 6

maybe this will work for you

In a medium saucepan combine:
2 cups sugar
2/3 cup milk
2 tablespoons corn syrup
Boil mixture while stirring occasionally until softball stage is reached.*
Remove from heat and quickly stir in:
2 tablespoons butter
1/2 cup peanut butter**
1 teaspoon vanilla extract
Pour onto greased plate and let cool.




* The softball stage is reached when drops of the mixture form into soft balls when dropped into cold water.
** An approximation only, I don't actually measure. Less peanut butter makes the fudge runny while more peanut butter makes it more firm and crumbly.

Answer 7

Peanut Butter Fudge

It is really important to cook the sugar fully as long as the recipe says because the fudge will not harden if you do not.

3 cups Sugar
3/4 cup Margarine
2/3 cup evaporated milk
1 cup creamy peanut butter
1- 7 oz jar of Marsmallow cream
1/2 cup chopped nuts
1 tsp vanilla

Combine sugar, margarine and milk in heavy saucepan and bring to a full rolling boil stirring constantly. Continue heating 5 minutes over medium heat stirring constantly, mixture scorches easily. Remove from heat and stir in the peanut butter until melted, Add Marshmallow cream, nuts and vanilla, beat until well blended. Pour into 9x13 greased pan. Cool to room temp and cut into squares. Makes 3 lbs of Fudge

Peanut Butter Fudge II

Ingredients

* 4 cups sugar
* 2 5-ounce cans evaporated milk (1-1/3 cups)
* 1 cup butter (no substitutes)
* 1 10-ounce package peanut butter pieces (1-3/4 cups)
* 1 7-ounce jar marshmallow creme
* 1 cup finely chopped peanuts
* 1 teaspoon vanilla


Directions

1. Line an 8x8x2-inch baking pan with foil; extend foil over edges. Butter foil; set aside.

2. Butter sides of a heavy 3-quart saucepan. Add sugar, evaporated milk, and butter. Clip a candy thermometer to side of pan. Cook and stir over medium-high heat to 236 degree F, soft-ball stage (about 12 minutes).

3. Remove saucepan from heat; remove thermometer. Add peanut butter pieces, marshmallow creme, peanuts, and vanilla; stir till peanut butter pieces are melted. Spread into prepared pan. Score into 36 squares while warm. When firm, cut into squares. Cool completely and wrap with plastic wrap. Store in the refrigerator. Makes about 3-1/3 pounds (36 servings).

Make-Ahead Tip: Refrigerate 2 to 3 weeks or freeze up to 1 year.

Answer 8

Try this one.......

You need:
550g sugar
175ml cream
2 tablespoons golden syrup
50g peanut butter
a few drops vanilla essence

Method:
Oil a 20cm square tin.
Gently heat the sugar, cream and syrup in a heavy saucepan, stirring with a wooden spoon until sugar has dissolved.
Bring to boil and boil covered 2-3 minutes.
Uncover and boil until temperature reaches 112C.
Stand saucepan in cold water until temperature reaches 45C.
Beat in peanut butter and vanilla, beat until mix thickens and becomes paler.
Pour into tin and leave until just set. Mark into squares and set completely.
Cut or break into squares. Store airtight for two weeks.