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Results 11 - 20 of 40 for no cook peanut butter candy
Put sugar, milk, butter and salt into pan; cook over medium heat until soft ... water (234-240°F on candy thermometer). Remove from heat; add vanilla. Add peanut butter. Beat mixture on medium ... candy thermometer is recommended.
Cook sugar and milk to soft ball stage (234-240°F on candy thermometer). Remove from heat. Add marshmallow creme, peanut butter and vanilla. Stir until smooth. ... candy thermometer is recommended.
Dissolve brown sugar, butter and granulated sugar with milk. Cook until it forms a soft ... water (234-240°F on candy thermometer). Stir in cornstarch dissolved ... Add vanilla and peanut butter. Cooks Note: Use of a candy thermometer is recommended.
Cook sugars, butter, milk and salt to soft ball stage (234-240°F on candy thermometer). Add marshmallows and peanut butter just before removing from ... recommended. Makes 2 dozen.
Combine cocoa with sugar and ... boil, stirring frequently. Cook until a small amount of ... water (234-240°F on candy thermometer). Remove from heat; drop in butter. Cool to lukewarm; add ... to thicken. Add peanut butter and continue to beat ... recommended. Makes 28 squares.
This fudge cuts better when ... marshmallow creme and peanut butter in a large bowl; mix together. Cook sugar and evaporated together until ... to 240°F on candy thermometer). Remove from heat. Add ... candy thermometer is recommended.
Combine sugar, milk, corn syrup and salt; cook to a soft ball stage (234-240°F on candy thermometer). Remove from heat and add peanut butter and marshmallow creme. Beat well; ... Makes 24 large squares.
Cook all ingredients except vanilla and peanut butter until it reaches soft ball stage (234-240°F on candy thermometer). Add remaining ingredients; heat ... Makes 1 pound fudge.
Butter a 13x9-inch pan; set aside. ... (234°F on a candy thermometer), stirring constantly. Remove from ... in marshmallow creme, peanut butter and vanilla. Pour mixture ... of delicious fudge. Cooks Note: Use of a candy thermometer is recommended.
Combine sugar, cocoa, butter and milk; mix well. Cook over medium heat, stirring constantly, ... to 240°F on candy thermometer). Remove from heat; add vanilla and peanut butter. Stir until creamy. Pour ... Makes 1 dozen pieces.
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