Time 55m Yield 12 Number Of Ingredients 6 Steps:
Spray a 9x9-inch pan with cooking spray. Mix evaporated milk and sugar together in a large, heavy-bottomed pot over medium-high heat. Bring mixture to a boil, stirring constantly, until syrup reaches 234 degrees F (110 degrees C), 5 to 7 minutes. A teaspoon of hot syrup dropped into a glass of cold water should form a soft ball of candy. Remove from heat and immediately stir in peanut butter, butter, and vanilla extract. Stir constantly until fudge is smooth and thick. Pour fudge into prepared pan. Let cool before slicing into squares.
Time 2h10m Yield 20 serving(s) Number Of Ingredients 4 Steps:
In a saucepan, slowly bring the milk and sugar to a boil over medium low heat. Boil for exactly 2 and a half minutes, stirring constantly to prevent burning. Remove from heat, stir in peanut butter and vanilla. Mix until smooth. Pour into greased 8" x 8" pan, and let cool before cutting. Enjoy!
Yield 36 Number Of Ingredients 6 Steps:
Mix brown and white sugar with the milk in large pot; bring mixture to a boil. Stir in peanut butter, reduce heat to medium, and bring the mixture back to boil (stirring constantly). Remove the pot from heat when a drop of the mixture forms a ball in a glass of cold water. Stir margarine and vanilla into the mixture; stir vigorously until the fudge hardens. (Always stir in same direction.) Pour fudge onto buttered plates or waxed paper. Let cool and cut into 1-inch pieces.
Time 1h20m Yield 15 Number Of Ingredients 6 Steps:
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.
Time 15m Yield 1 9X13 pan, 32 serving(s) Number Of Ingredients 6 Steps:
Grease 9X13 cake pan. Mix sugar, evaporated milk, and butter in pan. Stir constantly over medium heat. Bring to a full boil and stir for 4 more minutes, or until a candy thermometer reads between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from stove and stir in peanut butter, vanilla, and marshmallow cream. Spread evenly into pan and chill in fridge until firm. Enjoy!
Time 1h25m Yield 60 Number Of Ingredients 6 Steps:
Grease a 9x13 inch baking dish, set aside. 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.
Time 25m Yield 16 serving(s) Number Of Ingredients 5 Steps:
Combine sugar and milk in saucepan. Cook to soft ball stage. Add remaining ingredients, stirring until blended. Pour into 8-inch greased square pan and cool. Cut into squares.
Time 30m 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.
Time 8m Number Of Ingredients 2 Steps:
LINE AN 8X8" BAKING PAN WITH ALUMINUM FOIL, WITH 3-4" OF FOIL HANGING OFF EITHER SIDE. AND SET ASIDE. PLACE THE ALMOND BARK, BROKEN INTO LARGE CHUNKS, INTO A LARGE MICROWAVABLE-SAFE BOWL. MELT BARK ON HIGH FOR 60 SECONDS, THEN STIR. MELT FOR ANOTHER 60 SECONDS AND STIR. CONTINUE TO DO THIS AT 30 SECOND INTERVALS UNTIL BARK IS SMOOTH AND COMPLETELY MELTED (IT TOOK ME ABOUT 3 MINUTES TOTAL, BUT IT WILL DEPEND ON YOUR MICROWAVE). SCOOP THE ENTIRE CONTAINER OF PEANUT BUTTER INTO THE BOWL OF MELTED BARK AND STIR UNTIL PEANUT BUTTER IS COMPLETELY INCORPORATED AND MIXTURE IS SMOOTH. POUR MIXTURE INTO PREPARED PAN AND PLACE IN THE FRIDGE FOR 1-2 HOURS OR UNTIL SET. REMOVE FUDGE FROM FRIDGE AND USING THE ALUMINUM FOIL HANGING OVER EACH EDGE, LIFT THE FUDGE OUT OF THE PAN. CUT FUDGE USING A SHARP KNIFE (FOR SMOOTH CUTS, RUN YOUR KNIFE THROUGH HOT WATER BEFORE EACH CUT) INTO 1X1" PIECES.
Yield 6 servings Number Of Ingredients 6 Steps:
Combine peanut butter, melted coconut oil, powdered sugar, honey, salt, and vanilla extract in a bowl until all ingredients are well-combined. Pour into a container lined with wax paper and smooth out the surface with a spoon Freeze for at least 1 hour and take the fudge out of the freezer just before serving. NOTE: Leftovers should be stored in an airtight container in the freezer. Enjoy!
