dd stick of margarine and peanut butter.
(Add nuts too, but
Cook milk, sugars and butter together to soft ball stage (234\u00b0 to 238\u00b0, use candy thermometer).
Remove from heat, add peanut butter and beat well.
Add vanilla when temperature drops.
Pour into large, buttered cake pan.
Cut when cool.
This makes a lot, about 3 pounds or more.
With two tablespoons of softened butter (not melted), use clean bare
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
In saucepan, stir sugar and milk over medium heat, then bring to boil for 2 1/2 minutes.
Remove from fire and add vanilla, nuts, peanut butter and marshmallows.
Mix until well blended. Pour into a 9 x 9-inch pan greased with butter.
Cool.
Grease a 9 X 13 inch baking dish, set aside. In a saucepan, combine sugar, milk and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow creme and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.
Combine sugars, butter, salt and milk in a heavy pan.
Cook to soft ball stage (234\u00b0 to 238\u00b0) not too high or it will burn. 238\u00b0 is better to insure a good set.
Add peanut butter, vanilla and marshmallows.
Remove from heat and pour into a buttered 9-inch pan.
You can put pecan halves on top of each piece.
Allow to set completely before cutting.
Place peanut butter morsels in one bowl, and
Cook sugar and evaporated milk to soft ball stage (235\u00b0F). Stir while cooking. Remove from heat and add Marshmallow Creme or marshmallows, peanut butter and vanilla. Cool.
Melt morsels and peanut butter in microwave or over medium heat on stove, stirring often.
(In microwave, melt on roast about 5 minutes.)
When melted, stir in milk.
Mix well.
Spray 13 x 9-inch pan with Pam; pour in mixture.
Refrigerate until firm. Makes about 100 (1-inch) squares.
Cook first 3 ingredients in pan for 13 minutes.
Remove from heat; add peanut butter and Marshmallow Fluff.
Beat well; add 1 cup flour.
Beat until thick.
Pour into buttered pan, 9 x 13-inches.
Cool.
In heavy saucepan, combine evaporated milk, sugar, salt and butter.
Bring to a boil over moderate heat.
Boil 8 minutes, stirring constantly.
Remove from heat; add peanut butter morsels. Stir until morsels melt and mixture is smooth.
Spread into foil-lined 9-inch square pan.
Chill 30 minutes.
In saucepan, combine brown sugar, butter and corn syrup.
Stir until smooth. Bring to a boil; remove from heat.
Add confectioners sugar and walnuts; stir until blended.
Spread over peanut butter fudge. Chill until firm.
Mix milk and butter (melt butter); add sugar and bring to a boil.
Boil 5 minutes over medium heat.
Remove and add remaining ingredients.
Pour into greased 9 x 13-inch pan.
(Use peanut butter for peanut butter fudge.)
Toast the two slices of bread, right after it pops out of the toaster, top one side of toast with the grated dark chocolate. On the other toast add peanut butter. Layer banana slices on top of peanut butter, then add jam preserves on top of bananas. Put both slices together and enjoy the best peanut butter sandwich ever! You can add more or less of the ingredients, according to taste.
Great for Breakfast or whenever you want a great snack. This is my son's favorite sandwich.
Cook the first 3 ingredients until it boils at medium heat for 2 minutes.
Test with very cold water for soft ball stage, then add the rest of the ingredients.
Stir with pan in cold water until it starts to thicken.
Put in an 8 x 8-inch greased pan. Cool and cut.
You may exchange peanut butter fudge by taking out the cocoa.
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*).
Melt margarine. Add ingredients together and mix well.
Spread out on a cookie sheet and then refrigerate. Makes 1 standard size cookie sheet of delicious peanut butter fudge.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Melt butter in sauce pan.
Add peanut butter and stir until smooth
Add vanilla and splenda to peanut butter mixture and stir to combine with a wooden spoon.
Pour into an 8 x 8 pan that has been either buttered, Pam'ed or lined with wax 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.
cooking time does not reflect refrigeration time.
Place butter into a medium saucepan and melt it over medium heat.
Add brown sugar and milk, stirring.
Boil for 2 minutes, stirring frequently.
Remove from heat.
Mix in peanut butter and vanilla.
Place confectioners' sugar into a large mixing bowl.
Pour hot peanut butter mixture over confectioners' sugar and beat until smooth.
Pour fudge into an 8 by 8 inch pan.
Chill until firm, about 1 hour.
Cut into 1-inch squares.