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Butter Vanilla

Betty's Hot Butterscotch Sundae Recipe

Learn About The Yummy Versatility of Peanut Butter Fudge

We have all heard of peanut butter being added in to our fudge. Yes, it is possible and this yummy treat is actually one of my personal favorites. My mom makes it all the time for me and I've grown very fond of it. Here I will share 5 really great peanut butter fudge recipes that will make the mouth water and will make your kids happier. Even adults love it. Good luck

My Favorite Peanut Buttery Fudge

2 c sugar (half brown sugar if desired)

1/2 c milk (evaporated)

2 tbsps light corn syrup

1/4 tsp salt

1 tsp vanilla

1/2 c peanut butter

1/2 to 1 c chopped pecans or walnuts, optional

Mix sugar, salt, syrup and milk in pan. Bring it to a gentle boil. Cook until a little amount forms soft ball in cold water, about 235° on your candy thermometer. Take away from the heat, add peanut butter & vanilla. Do not stir. Cool to lukewarm then beat just until creamy, losing gloss and beginning to hold shape. Add in nuts if used. Pour inside a buttered loaf pan or 8- x 8-inch pan and cool.

Slice in small rectangular shapes or any shape that you'd like. To Test If It has reached Soft Ball Stage A tiny bit of cooked syrup dropped into chilled water forms a ball, but is soft enough to flatten slightly when picked up with fingers (234° to 240°).

Choco-Peanut Butter Fudge

2.5 c of sugar

2 tsps of vanilla extract

1 c of chopped pecans

1/2 c of butter, divided

1 c of milk

1/4 c of cocoa

1 tbsp of light corn syrup

1/2 c of peanut butter

Inside a big saucepan, mix sugar, milk, cocoa and corn syrup. Cook on medium heat, stirring often, until sugar has dissolved. Add 2 tablespoons of butter, then stir until melted; then cover and boil the mixture for 3 mins.. Take off the cover then continue to cook, without stirring, until the mixture will reach its soft ball consistency.

Take away from the heat, then add remaining butter, peanut butter, pecans, & vanilla extract. Allow the mixture to cool for about 10. Beat it until butter, peanut butter & pecans are thoroughly blended into the chocolate mixture. Immediately pour on your buttered nine-inch square pan. Cool and cut fudge in square-shaped pieces.

Cream Cheese Peanut Butter Fudge

4 square pieces unsweetened chocolate

8 ozs cream cheese (room temperature)

1/2 c peanut butter

5 c sugar (powdered)

1/2 c chopped nuts (pecans or walnuts are good)

1 tsp vanilla

Melt chocolate in microwave and allow cooling to room temperature. Mix cream cheese with chocolate and peanut butter. Add in sugar & vanilla. Spread into an eight or nine inch pan. Refrigerate 2 hours before cutting. Hope you will take some time out to try the fudge recipes that I just shared with you. Enjoy!

About the Author

Jaydon is a food fanatic! You can check out his very popular Fudge Recipes
website where he shares some of his Fudge Brownie Recipes and
Fudge Cake Recipes

How do you make peanut butter cookies?? I only have peanut butter, flour, sugar, etc., but I dont have vanilla

I'm chinese, so I don't have any american baking products around the house, but I have this serious craving for cookies....I'm looking for a recipe that requires only peanut butter, sugar and eggs, and simple things like that. Thanx!!!

Peanut Butter Cookies

Packed with great peanut butter taste, these Betty's Best peanut butter cookies are sure to please.

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter or margarine, softened
1 egg
1 1/4 cups Gold Medal® all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

1. Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
2. Heat oven to 375ºF.
3. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
4. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
(Total time will vary; cook or bake time is per batch.)

I was totally impressed with these cookies. As a college student, i've made tons of cookies (especially peanut butter) and they always turned out huge and flat, but due to the refridgeration of these cookies, they stayed circular, plump, and chewy. They were yummy and were eaten up in one night.Note: I put the dough in the fridge for only 45 mins and they turned out great!