Peanut Butter Fudge Made With Marshmallow Cream And Evaporated Milk

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. Boil 3 minutes, stirring constantly. Remove from heat. Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly. Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container. Peanut Butter Fudge Tips.

Gather all ingredients. 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. Steps to Make It. Gather the ingredients. In a saucepan, boil the sugar and milk until it reaches soft ball stage (between 235 F and 245 F on a candy thermometer). Remove from the heat and stir in the marshmallow creme, peanut butter, and vanilla extract. Pour the mixture into a buttered 8-inch-square pan.

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Bring sugar, butter, and evaporated milk to a rolling boil in a large (mine is 2 and 3/4-quart-sized) saucepan on medium heat. Stir the mixture constantly. Keep stirring and boil for 4 minutes or until a candy thermometer reaches 234 degrees. Remove the pan from the heat.

Instructions. Line an 9-in. square pan with foil and spray with nonstick cooking spray. Assemble all your ingredients because this recipe goes fast. Combine sugar and milk in a 3-quart saucepan. Bring it to a boil over medium heat, stirring constantly. Once it starts to boil, boil for 3 minutes, stirring constantly.

Melt the butter in a saucepan on medium to medium-high heat. Add the evaporated milk and sugar and stir until well blended. Bring to a full rolling boil on medium to medium-high heat, stirring occasionally. Cook until the candy thermometer reaches 234 degrees or for 4 minutes. Remove from heat.

Cook: Combine the brown sugar, milk, and butter in a medium saucepan over medium-high heat. Cook while stirring frequently until the brown sugar and butter dissolve and the mixture comes to a boil. Boil for 2 minutes. Mix: Remove from heat and stir in the peanut butter and vanilla until smooth and fully combined.

Combine the sugar and milk in a medium saucepan, and bring to a boil over medium-high heat, stirring occasionally. Boil at a rapid boil for 3 minutes, stirring constantly, then remove from the heat. Add the Marshmallow Fluff, peanut butter, and vanilla extract to the sugar mixture, and stir vigorously to incorporate.

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Step 1. LINE 13 x 9-inch pan with aluminum foil; spray with no-stick cooking spray. Step 2. COMBINE sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil. Reduce heat and simmer 5 minutes, stirring constantly. Remove from heat.

Directions. 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.

Instructions. Butter a small pyrex or 8x8 baking dish and set aside. In a medium saucepan (preferably non-stick), combine the milk and sugar, and bring to a boil. Continue to boil, stirring constantly, for three minutes. Remove the pan from the heat and add the peanut butter and marshmallow fluff. Stir until well combined.

Directions. 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.

Remove from heat and add half the vanilla and all the chocolate chips. Blend; add 1/2 the marshmallow cream. Blend together until marshmallow is melted and mixture is creamy. Pour into 9" X 13" pan. Repeat instructions listed, except add the peanut butter, not the chocolate. Pour over the chocolate fudge layer and let set up at room temperature.

Add 1/2 jar of marshmallow creme and 1/2 teaspoon vanilla extract; beat until well blended. Pour into a greased 9x13-inch baking pan. Repeat process with remaining ingredients, substituting peanut butter for chocolate pieces. Spread over chocolate layer. Let cool at room temperature until set; cut into squares.

Fudge is a dense, rich confection typically made with sugar, milk or cream, butter and chocolate or other flavorings. The base for fudge is boiled until it reaches the soft-ball stage (135 to 140.

Stir in peanut butter, marshmallow fluff and vanilla extract until combined. Spread into 8" pan and smooth the top with an offset spatula. Refrigerate until firm, about 2 hours. Lift fudge out of pan, cut edges off to make all sides of the fudge smooth, then cut into squares. Store between layers of parchment or wax paper in an airtight container.

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Instructions. In a microwave safe bowl, combine the peanut butter chips and condensed milk. Microwave on high for 20 second increments stirring in between until chips are completely melted and mixture is smooth and creamy. This will take anywhere from 1 - 1½ minutes.

Homemade Peanut Butter Fudge. Melt butter in a medium saucepan. Add the evaporated milk and sugar. Stir and bring to a rolling boil. Place the thermometer in the pan. Boil until thermometer reaches 234 degrees. Remove from heat and stir in marshmallow creme, vanilla extract, and peanut butter.

Melt the butter in a large stockpot over medium heat. Add the sugar and evaporated milk, then stir to combine. Bring to a rolling boil for 8 minutes. When the temperature reaches 238-degrees F, remove it from the heat. Quickly add the vanilla extract, peanut butter, marshmallow fluff, and chocolate chips.

1. Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. 2. Bring sugar, butter, evaporated milk and marshmallows to boil in large saucepan on medium heat, stirring constantly. Cook 5 min., stirring constantly. 3.

Fudge is always a holiday favorite and this foolproof peanut butter fudge with marshmallow cream is quick and easy one to make. It's rich, creamy and all abo.

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