Yummy Peanut Butter Fudge Recipes Are Finger-Lickin’ Good
Three of the best peanut butter fudge recipes are printed here. If you have found any better, please send them to us. Our family loves fudge.
Peanut Butter Lovers Fudge
1 and 1/2 cups granulated sugar
Mix sugar, powdered milk, milk, butter and salt in a saucepan. Bring mixture to a boil, stirring frequently, until it forms a soft ball in cold water. (Soft ball stage is about 236° F on a candy thermometer.) Remove from heat; add peanut butter and vanilla. Beat until creamy. Pour into buttered 9x9 pan. Let cool before cutting.
I have adapted this fudge recipe from http://www.peanutbutterlovers.com who gives credit for the original recipe to Doris E. Hashman from Columbus, Ohio. Peanut Butter Lovers is an interesting site with the story of how peanut butter is grown and processed. It also gives the fascinating history of peanut butter in America. I adapted the recipe by substituting powdered sugar for one-fourth of the sugar because I don’t like things so sweet as most people. You may want to go back to the original recipe of 2 cups sugar and eliminate the powdered milk.
Peanut Butter Fudge Recipe with Marshmallow
½ cup powdered sugar
2/3 cup milk, preferably grassfed
1 cup marshmallow crème
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°F 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.
No Bake Fudge Bars
1 and ½ cups white sugar
Mix first 6 ingredients and heat in double boiler until sugar is just dissolved. Remove instantly. Pour over mixture of last four ingredients. Pat into buttered pan.
Note: You can use regular milk or butter if you wish. It's just that grass-fed milk and butter are better!
This peanut butter fudge recipe came originally from Mrs. Noral Lecy, who used to be my wife's neighbor in Echo, Minnesota.