Best Marshmallow Peanut Butter Fudge Recipes

PEANUT BUTTER FUDGE WITH MARSHMALLOW CREME

Steps:

• Line a 9x13 inch pan with foil or parchment paper.
• In a medium saucepan, combine the sugar, evaporated milk and butter. Cook over medium heat stirring frequently until it comes to a boil. Boil for 10 minutes, remove from heat and stir in peanut butter and marshmallow creme. Pour into the prepared pan and chill until set. Cut into squares and serve.

PEANUT BUTTER MARSHMALLOW FUDGE CANDY

Steps:

• Melt chocolate and peanut butter together in saucepan over low heat, stirring constantly until smooth.
• Fold in marshmallows.
• Pour into greased 9 inch square pan.
• Chill until firm.
• Cut into squares.

CREAMY MARSHMALLOW-PEANUT BUTTER FUDGE

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Bring sugar, butter, evaporated milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Cook 5 min., stirring constantly.
• Stir in peanut butter chips and vanilla; cook and stir 2 to 3 min. or until chips are completely melted and mixture is well blended. Pour into prepared pan; spread to evenly cover bottom of pan. Sprinkle with nuts; press lightly into fudge with back of spoon.
• Refrigerate several hours or until firm. Use foil handles to remove fudge from pan before cutting to serve.

MARSHMALLOW-PEANUT BUTTER FUDGE

Steps:

• Butter one 7x11 or 9x13 inch pan.
• In a 4 quart saucepan combine the sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil and stir for 5 minutes. (It will burn easily so watch it carefully.)
• Remove from the heat and stir in the peanut butter chips. Beat until chips are melted. Spread mixture into pan and let cool then cut into teensy squares.
• Variation: After mixture boils 5 minutes, divide mixture in half and add 1 cup peanut butter chips to one half and 1/2 cup cocoa powder and 1/4 melted butter to the other half. Pour "blonde" mixture into pan. Top with cocoa mixture. Let cool before cutting into squares.

MARSHMALLOW PEANUT BUTTER FUDGE

Steps:

• 1. Spray a 9x9inch square dish, and set aside. Combine the sugar and milk in a 3 quart heavy pot. Stir to mix well and place over moderate heat.
• 2. Bring to a boil, stirring until the sugar dissolves, then cover and let boil for 2-3 minutes. Uncover and wash down the sides of the pot with a pastry brush dipped in cold water.
• 3. Continue to boil over medium heat, without stirring, to the soft ball stage (234F). Remove from the heat and stir in the marshmallow cream, peanut butter and vanilla. Mix well and spread in the spray dish. Cool and cut into squares. Store in airtight container.

MARSHMALLOW PEANUT BUTTER FUDGE

Steps:

• Put sugar, butter and milk in a heavy saucepan. Bring to a boil and boil for 10 minutes, stirring often.
• Remove from heat and add the rest of the ingredients. Stir until thick.
• Pour into buttered 9x13 inch pan. Let stand for several hours before cutting.
• Store in storage jar or large storage bag. Make sure fudge is completely cool before storing or cutting. Keep in a cool place, candy will melt and stick together if over heated.