Best Nanas Melt In Your Mouth Peanut Butter Fudge Recipes
MELT IN YOUR MOUTH PEANUT BUTTER FUDGE
This is a recipe from JIF. I had it on hand, but assume any creamy PB would do. This stuff is heavenly! I have always been a complete failure at fudge. This recipe, because it simmers for 5 minutes is a cinch! Add food coloring for the holidays for an extra special treat!
Provided by Shabby Sign Shoppe
Categories Candy
Time 15m
Yield 36 pieces, 15 serving(s)
Number Of Ingredients 7
Steps:
- Line a 13 x 9 x 2-inch pan with aluminum foil and then spray with a no-stick cooking spray.
- Combine sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil.
- Simmer 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 prepared pan. Cool. (I cool mine in the fridge after inital cool down).
- Cut into candy-sized pieces using a pizza cutter (works GREAT!). Store in covered container.
NAN'S PEANUT BUTTER FUDGE WITH MARSHMALLOWS
This Southern peanut butter fudge with marshmallows was made by my great-grandmother, and there is nothing better.
Provided by rvaym
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 15m
Yield 28
Number Of Ingredients 6
Steps:
- Butter an 8-inch square pan.
- Combine sugar, evaporated milk, and butter in an electric skillet. Set control to 260 degrees F (120 degrees C).
- Bring to a boil and boil 5 minutes, stirring constantly. Turn off heat and add peanut butter, marshmallows, and vanilla extract. Stir until marshmallows and peanut butter are melted and blended. Pour into the prepared pan.
- Allow to cool and cut into squares.
Nutrition Facts : Calories 155.8 calories, Carbohydrate 19.3 g, Cholesterol 5.9 mg, Fat 7.9 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 2.2 g, Sodium 78.9 mg, Sugar 17.2 g
NANA'S MELT-IN-YOUR-MOUTH PEANUT BUTTER FUDGE
This is my nana's recipe. My mom (who is notorious for her inability to cook anything!) used to attempt this fudge, but we always ended up having to eat it with a spoon. It still tasted great, but over the course of my last few attempts, I realized that the trick is getting the temperature up to 240 degrees before adding the peanut butter and marshmallow creme! I think this is hands-down better than even Michigan fudge! Enjoy...
Provided by JoyfullyKirsten
Categories Candy
Time 10m
Yield 20-40 serving(s)
Number Of Ingredients 5
Steps:
- Bring sugar, margarine and evaporated milk to a rolling boil (240°F).
- Remove from heat and stir in peanut butter and marshmallow creme.
- Pour into a 9x13 pan and refrigerate until cooled.
- Slice, enjoy and don't eat the whole pan in one sitting!
Nutrition Facts : Calories 314.6, Fat 11.6, SaturatedFat 2.5, Cholesterol 2.1, Sodium 128.3, Carbohydrate 51.6, Fiber 0.8, Sugar 46.1, Protein 3.9
CREAMY PEANUT BUTTER FUDGE
This recipe belongs to my mother and it is the creamiest peanut butter fudge ever.
Provided by Janet Awaldt
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 50m
Yield 24
Number Of Ingredients 7
Steps:
- Grease a 9x13 inch baking dish.
- In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 54.1 g, Cholesterol 14.7 mg, Fat 14.6 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 5.1 g, Sodium 139.9 mg, Sugar 49.4 g
NANA'S FASTNACHTS
These are similar to doughnuts but much tastier! They are usually made on Shrove Tuesday (Fat Tuesday).
Provided by Sandy
Categories Bread Yeast Bread Recipes
Yield 60
Number Of Ingredients 11
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, proof the yeast by adding the warm water to the yeast. Let stand 10 minutes.
- In a large bowl mix together the teaspoon of sugar and 3 cups of the flour. Stir in milk until smooth. Add proofed yeast and mix well. Cover and let rise until doubled in size.
- Stir in beaten eggs, melted butter or margarine, one cup of sugar, salt, and enough of the remaining flour to make a stiff dough. Cover and let rise for a second time until doubled.
- Punch down dough and divide into 2 portions. On a lightly floured surface, roll out dough to 1/2 inch thickness. Cut dough with a biscuit cutter. Make 2 slits with a sharp knife in the middle of each doughnut. Cover and let rise a third time until doubled in size.
- Deep fat fry in oil or lard for 3 to 4 minutes on each side until lightly browned. Rotate to ensure even cooking. Drain on brown paper bags. Toss in confectioners sugar while still warm.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 15 g, Cholesterol 10 mg, Fat 4.2 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 74.1 mg, Sugar 3.8 g
MELT-IN-YOUR-MOUTH CHOCOLATE-PEANUT BUTTER FUDGE
This recipe is so easy to make. The fudge turns out smooth and rich. Just remember to move quickly once the mixture has been microwaved, or your fudge will be difficult to turn out into the pan. I have used this recipe as a base to create many variations of fudge simply by omitting and substituting ingredients. Any way it's made, it's yummy!
Provided by MarthaStewartWanabe
Categories Candy
Time 13m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- With two tablespoons of softened butter (not melted), use clean bare hands to grease a 9-inch x 13-inch glass cake pan. Make sure to completely and evenly coat the pan.
- Place the following ingredients in an extra large microwavable glass mixing bowl in the order listed: powdered sugar, butter, cocoa, peanut butter and milk. Do not toss or mix. (Note: It is important to ensure there are no clumps in the powdered sugar, as you do not want unsightly white clumps throughout your smooth fudge.).
- Microwave on high for 2 1/2 minutes.
- Remove from microwave with oven mits and add vanilla.
- With a hand-held mixer, beat at medium-high speed until smooth.
- If desired, stir in walnuts.
- With a rubber spatula, turn out into previously greased cake pan and spread evenly.
- Chill for 1 hour or until solid.
- Cut into squares.
- Store refrigerated for up to two weeks (that is if it makes it that long!).
- VARIATIONS: Peanut Butter Fudge--omit cocoa powder, compensate for lack of dry ingredient with 2 tbs. extra powdered sugar and cook as directed. Chocolate Fudge--omit peanut butter, compensate for lack of moist ingredient with 2 extra tbs. butter and cook as directed.
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