Any recipe for peanut butter fudge With no chocolate?!
3 cups granulated sugar
1/2 cup butter or margarine
1 can (5 ounces) evaporated milk
1 2/3 cups creamy peanut butter
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla
Grease a 13 x 9 x 2-inch pan.
Combine sugar, butter, and milk in large saucepan. Stir constantly on medium heat until mixture comes to a boil.
Boil 5 minutes, stirring constantly. Remove from heat.
Add peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended.
Spread in buttered pan. Cool.
Cut into candy-sized pieces. Store in covered container.
Makes about 3 pounds of candy
Answers: Ingredients
3 cups granulated sugar
1/2 cup butter or margarine
1 can (5 ounces) evaporated milk
1 2/3 cups creamy peanut butter
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla
Grease a 13 x 9 x 2-inch pan.
Combine sugar, butter, and milk in large saucepan. Stir constantly on medium heat until mixture comes to a boil.
Boil 5 minutes, stirring constantly. Remove from heat.
Add peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended.
Spread in buttered pan. Cool.
Cut into candy-sized pieces. Store in covered container.
Makes about 3 pounds of candy
* 2 cups granulated sugar
* 2/3 cup milk
* 1 cup marshmallow creme
* 1 cup peanut butter, creamy or chunky
* 1 teaspoon vanilla
Boil sugar and milk in a medium saucepan, stirring occasionally, to soft ball stage*, or about 236° on a candy thermometer. Remove from heat and stir in remaining
ingredients. Pour candy into a greased 8x8-inch pan and chill. Cut peanut butter fudge into squares when cool and firm.
*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).
-or-
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.
-or-
* 2 cups brown sugar
* 1 cup evaporated milk
* 1/4 to 1/2 cup peanut butter
* 1 teaspoon butter
* vanilla
* 1/2 cup chopped walnuts or pecans, optional
PREPARATION:
Put all ingredients into a saucepan. Bring to a boil and continue to boil gently until a little dab added to cold water forms a soft ball*. About 238° on a candy thermometer. Add peanut butter, butter, and vanilla; beat until the mixture begins to thicken.
Add nuts, if using. Spread in a buttered loaf pan; chill until fully set and cut into squares.
Peanut Butter Fudge
About 3-1/3 pounds (36 servings)
Prep: 20 minutes
Cool: about 2 hours
Stand: about 2 hours
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.
Peanut Butter Fudge
2 1/2 c. sugar
1/2 c. peanut butter, creamy or crunchy
1/2 c. light corn syrup
3/4 stick butter
3/4 c. milk
1 t. vanilla
Combine sugar,syrup, butter, milk and peanut butter in heavy pan and bring to boil over medium heat, stirring to prevent scorching or sticking. Cook to soft ball stage. Remove from heat, add vanilla. Let cool slightly, then with wooden spoon, beat until it starts to harden. Pour into a buttered pan. Slice into small pieces after completely cooled.