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.)
Combine white chocolate and peanut butter in top of a double boiler; bring water to a boil.
Reduce heat to low, and cook until chocolate and peanut butter melt, stirring constantly.
Spread mixture onto a waxed paper-lined 15- x 10- x 1-inch jellyroll pan.
Pour semisweet chocolate over peanut butter mixture, and swirl through with a knife.
Chill until firm.
Cut into 1 1/2- x 1-inch pieces.
Store in refrigerator.
mong the ramekins.
Bake for 20-25 mins, until well
Combine all ingredients except peanut butter and vanilla in medium saucepan and bring to soft-ball on candy thermometer. Take off heat. Add vanilla and peanut butter and mix well. Let cool some. Beat mixture with a big spoon until fudge starts to thicken and set. Pour into greased platter and let set. Cut into pieces, if desired. Can double recipe for larger platters.
With two tablespoons of softened butter (not melted), use clean
hread consistency
Add peanut butter, essence and salt.
DO
on't burn.
Boil for approximately 6 minutes.
(Use
Boil the first five ingredients to the soft ball stage. Remove from heat and add the marshmallow cream and peanut butter. Beat until firm.
Pour into buttered 8 x 8-inch square pan. Double recipe for a 9 x 13-inch pan.
Combine sugar, milk and butter in large saucepan; heat to boiling.
Stir constantly about 5 minutes over medium heat; remove from heat.
Add remaining ingredients; stir vigorously until well blended.
Pour into greased 13 x 9-inch pan.
Cool; cut into squares.
Makes about 3 pounds.
Bring sugar, oleo and evaporated milk to a boil.
Once it boils, stir constantly for 8 minutes.
Take off heat and add peanut butter, marshmallows and chocolate chips.
Stir until thickened.
Spread in 9 x 12-inch pan.
For peanut butter fudge, add peanut butter chips instead of chocolate chips.
Place peanut butter morsels in one bowl, and
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.
Combine sugar, margarine and milk; bring to rolling boil, stirring constantly.
Boil 5 minutes over medium heat, stirring constantly.
Remove from heat; stir in chocolate pieces or peanut butter until melted.
Add Marshmallow Creme and vanilla (and nuts).
Beat until blended well.
Pour into greased 13 x 9-inch pan.
Cool and cut.
*Substitute peanut butter chips for peanut butter fudge.
Cook cocoa, sugar and milk to soft boil.
Add vanilla and butter, if desired.
Take off heat when just starting to thicken and pour into buttered platter.
If too thick, add a little milk and reheat.
Can add 4 tablespoons peanut butter for peanut butter fudge.
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*).
Combine sugars, butter and milk. Cook to soft ball stage (234\u00b0 to 240\u00b0). Stir in cornstarch dissolved in small amount of water. Remove from heat. Beat well. Add vanilla and peanut butter. Beat until smooth. Add nuts. Stir until blended. Pour into buttered square pan. Cool and slice.
Also great as an icing for Peanut Butter Cake.
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.
For Chocolate Flavored Fudge, add 1 large package chocolate chips to first part of mixture.
Bring all ingredients (except for peanut butter) to a full boil.
Cook 5 minutes, stirring constantly.
Remove from heat and set pan in cold water to cool.
Add peanut butter and beat until thick, then pour into buttered dish.