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I could never make fudge that I didn't have to put in the freezer and eat with a spoon until I tried this, now I have finally got it right.
Put mixture in microwave for 1 minute, pour in buttered pan and refrigerate.
Source: Church cookbook
By aloneandtired from ThornHill, TN
This fast and simple recipe yields tasty peanut butter fudge with a surprising "nut-like crunch" that will confound all who try to guess what it is! It is also very inexpensive to make, because it does not require butter or nuts!
Mix sugar and milk in a saucepan and bring to a boil. Cook for 5 minutes, stirring occasionally to prevent scorching. Place all remaining ingredients in a bowl. Pour hot mixture over them and mix thoroughly. Pour into a buttered or sprayed pan (I use 2 pie tins). Let cool in refrigerator. Cut and enjoy! Ask folks to guess what makes the subtle crunch!
Note: I have stirred in a handful of semi-sweet chocolate chips just before pressing into the pan, for a nice change. It makes a marbled look and has a flavor similar to a peanut butter cup.
|Servings:||varies by size cut|
|Time:||5 Minutes Preparation Time|
5 Minutes Cooking Time
Source: Tennessee Farm Bureau Members Magazine
By Shawna from Paris, TN
Fudge lovers, here is a very nice recipe.
Spread chocolate mixture on top of peanut butter mixture. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.
Source: Eagle Brand Recipe
By Raymonde from North Bay, Ontario
I have been trying to find these forever. It's a no-cook peanut butter fudge made with three ingredients: smooth peanut butter, granulated sugar, and white corn syrup. I can't remember the amounts.
Joan from Chesapeake, VA
Mix all these ingredients together and pat into a well greased 9 x 13 pan. Put in the refrigerator for 1 - 2 hours.
For topping, melt a 1 lb Hershey bar and spread on chilled peanut butter mix. Return fudge to refrigerator until the chocolate has set.
Cut into inch pieces by dipping a knife in hot water after every cut.
Also, as 1 lb. Hershey bars can be expensive, I use the Hershey's chocolate chip pieces.
By Louise from Port Charlotte, FL
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Here are questions related to Peanut Butter Fudge Recipes.
Does anyone out there have a tried and true peanut-butter fudge recipe using marshmallow cream? Also, how I can freeze it?
Thank you very much.
By Carol W.
By Babette 11/20/2013
I Have Never Tried Freezing It
Big Bach Peanut Butter Fudge
2 LB. Skippy supper chucky peanut butter
4 cup sugar
1 1/3 cups can milk
1 Jar marshmallow cream
24 oz. cocktail peanuts w/oil ( not dry Roasted )
2 tsp. vanilla
Cook milk, sugar to soft ball stage add remaining instructions beat till mixed pour into buttered 9X13X2 pan.
My recipe for Peanut Butter Fudge
1 cup peanut butter chunky
2 cups sugar
2/3 cup can milk
1 cup marshmallow creme
1 tsp vanilla
Cook milk, sugar to soft ball stage. Add remaining ingredients. Beat till firm. Pour into buttered 9x9x2 pan.
In the past someone told me how to make peanut butter fudge using vanilla frosting, they do not remember the recipe and I have lost how to make it. Can anyone tell me what this recipe might be? Thanks,
Happy Holidays - Lisa
I make this with cream cheese frosting and a jar of any peanut butter and blend with a hand mixer. Spread into a pan and either eat instantly or refrigerate. No microwave needed.
By SJ (Guest Post)03/26/2008
Just two items for Peanut Butter Fudge
Vanilla frosting (peel off seal). Microwave for 60 seconds.
Pour into bowl add Jiffy Smooth Peanut Butter 18oz jar.
Stir fast and pour into small pan. Refrigerate for a few minutes.
For a 13x9 you will need to double up.
Note this is just a small batch.
By Conchetta Callihan (Guest Post)06/01/2006
Use 1 tub vanilla frosting
1 jar of peanut butter
Combine in bowl and add confectioners sugar until you get the consistency that you want.