Melt butter Crisco.
Remove from heat.
Add peanut butter and vanilla.
Mix well until peanut butter is melted.
Add confectioners sugar and mix well.
Pour into 8 x 8-inch ungreased baking pan.
Refrigerate until cool.
Melt chocolate chips.
Let cool, then spread on top of fudge.
Combine sugar and milk and cook 12 minutes on medium heat until soft ball stage.
Add peanut butter, marshmallow cream and vanilla.
Beat slightly and pour into buttered pan.
Cool and cut into squares.
Melt butter and mix with peanut butter and vanilla.
Slowly add powdered sugar and cocoa, mixing as you add.
Mix well and place in a greased 9 x 13-inch pan.
Refrigerate until firm.
Cut into 1-inch squares.
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.
In a heavy saucepan, mix together the peanut butter and margarine. Stir until melted. While hot, add vanilla, cocoa and powdered sugar. Stir until blended and smooth. Pat into a pie plate. Cool and enjoy! This recipe never fails -- not ever! Makes about 20 pieces.
With two tablespoons of softened butter (not melted), use clean bare
Combine butter/margarine, sugar and milk in a medium saucepan and bring to a boil. Lower heat but continue to boil 12 minutes, stirring constantly.
Remove pan from heat and add chocolate morsels, peanut butter and marshmallow creme, and vanilla. Stir to blend completely.
Pour into a large pan. For thinner squares of fudge, use a jellyroll pan with a 1/2\" side. For thicker fudge, squarish baking pans are fine.
Let cool completely before you cut into squares.
Butter an 8x8x2 pan or a 10 3/4x7x1 1/2 pan. In a medium saucepan, stir together sugar, milk and salt. Boil until it forms a soft ball when tested in cold water. Remove from heat; add vanilla and peanut butter. Beat and pour into buttered pan.
Boil first 5 ingredients for 4 minutes.
Add peanut butter, Marshmallow Fluff and vanilla.
Beat well; put in greased pan.
Line a 9-inch square pan with foil.
Chop peanuts.
Melt chocolate chips in a double boiler and pour into a bowl.
Melt peanut butter chips in double boiler.
Beat together cream cheese, sugar, milk and vanilla.
Beat melted peanut butter chips into cream cheese.
Press half the fudge into bottom of pan.
Cover remaining mixture to prevent drying out.
Spread melted chocolate over fudge in pan.
Freeze 5 minutes to set quickly.
Press remaining fudge over chocolate.
When set, cut into small squares.
Boil sugar, milk and salt for 10 minutes.
Add butter; continue boiling until mixture forms a soft ball in cold water. Remove from heat.
Add vanilla and peanut butter.
Beat until mixture starts to set.
Pour quickly into buttered pan.
Cut into squares.
Line a 9-inch square pan with foil. Chop peanuts.
Melt chocolate in a double boiler and pour into a bowl.
Melt peanut butter chips in a double boiler.
Beat together cream cheese, sugar, milk and vanilla.
Beat melted peanut butter chips into cream cheese.
Press half the fudge into bottom of pan.
Spread melted chocolate over fudge in pan.
Freeze 5 minutes to set chocolate quickly.
Press remaining fudge over chocolate.
When set, cut into squares.
Calories per serving: 81.
Fat 2 grams.
Blend the peanut butter and syrup in a large bowl.
Mix the sifted dry milk and sugar together add all at once.
Mix all together using a spoon until it will no longer mix.
Then use your hands to knead like bread dough until smooth and creamy.
Flatten out on cookie sheet and cut in squares.
Remember fudge will remain soft and pliable.
It will harden some if placed in the fridge.
Mix peanut butter and the marshmallow creme together.
Mix well; set aside.
In heavy pan mix the sugar and evaporated milk. (One small can equals 2/3 cup.)
Boil until soft ball forms in cold water.
Pour over marshmallow creme and peanut butter mixture.
Stir well.
Pour in greased pan.
Mix all ingredients together, except peanut butter, in a medium size pot.
Bring to a hard boil until sugars are melted, about 1 minute.
Stir in peanut butter.
Cook just until all are melted and mixed good.
Pour in a greased 8 x 8-inch pan.
Cut when cool.
I have never had a failure.
Mix sugar, milk and butter.
Cook until small ball will form when dropped in cold water.
Add vanilla and peanut butter.
Mix well.
Before taking from heat, add marshmallows.
Combine sugar, flour, water, syrup and butter in saucepan and bring to a boil over low heat.
Let boil hard 5 minutes.
Remove from heat.
Add peanut butter and vanilla.
Beat until firm. Pour into buttered pan.
Boil sugar, milk and salt for 10 minutes.
Add butter and continue boiling until mixture forms a soft ball in cold water. Remove from heat; add vanilla and peanut butter.
Mix thoroughly and pour quickly into a buttered 8 x 8-inch pan.
Butter an 8 x 8 x 2-inch pan.
In medium saucepan, stir sugar, milk and salt.
Boil for 10 minutes.
Add butter.
Boil to soft ball stage.
Remove from heat.
Add vanilla and peanut butter. Beat well and pour into pan.
Cool.
Cook sugar and milk until soft ball forms in cold water.
Take off stove.
Add peanut butter and marshmallow cream; keep stirring.
Add vanilla.
Pour into a greased pan or platter to cool.
Cut into squares.