What's a easy and good peanut butter fudge recipe?

Answer 1

Believe it or not Velveeta Cheese put out a great Peanut butter recipe. I make it all the time and I guarantee you will love it . It only takes 15 min to make and 10 min. to cool.

2 sticks of butter or margarine
8 oz. Velveeta cheese==cube and melt with the butter in microwave until HOT
Use mixer and mix until creamy
add
1teas vanilla
1cup peanut butter and mix with mixer until creamy
add 1 bag of powder sugar and mix again
pour out on a cookie sheet,cool and cut.

Try this and let me know if it isn't the fastest and best ever..

Answer 2

Peanut Butter Fudge

4 cups sugar
1 large can evaporated milk
2 sticks oleo
1 7 oz jar of marshmallow creme
1 large package peanut butter chips

Combine sugar, milk, oleo..When it starts to boil, set time for 9 minutes. Stir occassionally.

Take off heat and add marshmallow creme and peanut butter chips. stir until smooth. Put into greased 9x13 pan. Let set.

Answer 3

3 cups sugar
1/2 cup butter (NOT margarine)
1 cup evaporated milk
7 ounces marshmallow creme
1 1/4 cups peanut butter
1 teaspoon vanilla
1 cup nuts, chopped (optional)

1. Combine sugar, butter and evaporated milk; mix well and bring to a boil.
2. Turn heat to medium and cook 5 minutes, stirring constantly.
3. Add marshmallow creme, peanut butter, vanilla and nuts.
4. Beat well.
5. Pour into a buttered dish or pan & cool.

Answer 4

INGREDIENTS
1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar

DIRECTIONS
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

Answer 5

Here's a really good and very easy (15 mins, 5 ingredients) fudge recipe:

This fudge will change texture and become drier the longer it is stored. Store the fudge, tightly wrapped in plastic, in a cool place for up to 2 weeks or in the freezer for 3 months. If frozen, allow ample time to let it reach room temperature before cutting.

INGREDIENTS
18 ounces peanut butter chips
1/2 teaspoon baking soda
1/8 teaspoon table salt
1 (14-ounce) can sweetened condensed milk
1 tablespoon vanilla extract

1. Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray. This is so you can lift the fudge out of the pan later.
2. Toss peanut butter chips, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chips are almost fully melted and few small pieces remain, 2 to 4 minutes.
3. Remove bowl from heat and continue to stir until chips are fully melted and mixture is smooth, about 2 minutes. Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, about 2 hours. Remove fudge from pan using foil and cut into squares.

TO MAKE DOUBLE BATCH:
Line 13 by 9-inch pan with two sheets of foil placed perpendicular to each other and double amounts of all ingredients. In step 2, use large heatproof bowl and Dutch oven containing 4 cups simmering water.

Answer 6

look on northpole.com they have tons of fudge recipes on that site along with cookie recipes . good luck and god bless.