The Best Ever Velveeta Peanut Butter Fudge Recipes

WORLD'S BEST PEANUT BUTTER FUDGE

Steps:

• Grease a 9x13 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.

VELVEETA PEANUT BUTTER FUDGE

Steps:

• 1. melt cheese and butter together (in microwave or on stovetop), stirring until combined
• 2. add powdered sugar, vanilla and peanut butter and knead until you can no longer see powdered sugar
• 3. spread in greased pan and put in refrigerator until set
• 4. cut and enjoy!

CHOCOLATE VELVEETA FUDGE

Steps:

• Gather the ingredients.
• Butter a 9-inch-square pan. It's best to avoid cooking spray since this recipe produces a heavy, dense end result.
• Cut the Velveeta cheese into small cubes. They don't have to be symmetrical, but smaller pieces will be easier to work with than a large chunk.
• In a large nonstick saucepan over medium heat, combine the butter and cheese cubes. Cook, stirring frequently, until melted and smooth.
• Remove from heat, but don't allow to cool. If it thickens, add a teaspoon of hot water to reduce the stickiness.
• Combine the confectioners' sugar and cocoa and whisk to blend (or sift them together). Add the sugar and cocoa mixture to the cheese mixture, mixing well. Add the vanilla and nuts and blend well. The mixture will be thicker than you might expect, but that's OK.
• Press the mixture into the prepared pan; chill in the refrigerator (not the freezer) for about 2 hours or until firm. Cut into squares.

PEANUT BUTTER CHEESE FUDGE

Steps:

• Lightly spray the bottom of a 9 by 2-inch square pan with nonstick cooking spray. In a saucepan over medium heat, melt cheese and butter together, then add peanut butter and stir until smooth. Remove from heat and add vanilla and nuts.
• Empty confectioners' sugar into a large bowl and pour cheese mixture over sugar. Stir until completely mixed. Candy will be very stiff.
• Using your hands, remove candy from the bowl and press evenly and firmly into the pan. Because of the amount of butter in this recipe, pat top of candy with a paper towel to remove excess oil. Place the pan in refrigerator until candy is firm.
• To serve, cut into squares.

THE BEST EVER VELVEETA PEANUT BUTTER FUDGE

Steps:

• ONLY USE WOODEN SPOON. Over medium heat melt together butter, cheese, and peanut butter and mix till melted and creamy -- DO NOT BOIL. Remove from heat.
• Add vanilla, then stir in powdered sugar gradually and mix well.
• Pour into 13 X 9 pan, smooth out. Pat with paper towel to remove excess butter.
• Refrigerate 1 hr. Slice and enjoy.

PEANUT BUTTER VELVEETA FUDGE

Steps:

• Line a 13" x 9" pan with foil leaving excess foil over sides and grease foil with 1 ts butter. Set aside. In large saucepan, combine peanut butter, cheese and remaining butter. Cook and stirover medium heat until melted and smooth. Remove from heat and gradually stir in sugar and vanilla. (mixture will be thick). Spread into pan and chill 2 hours. Using foil lift fudge out of pan, discard foil and cut into squares.

VELVEETA PEANUT BUTTER FUDGE

Steps:

• Melt first 3 ingredients together in microwave. Add remaining ingredients. Knead like bread dough until you can no longer see the sugar. Grease a baking pan (9x9-inch or larger or smaller depending on how thick your squares of fudge will be). Roll candy into a similar-sized rectangle with a straight-sided drinking glass. Spread into prepared pan. Refrigerate until set. Cut and enjoy!

PEANUT BUTTER FUDGE (WITH A SECRET)

Steps:

• 1. Spray 9x9 square baking pan. In large saucepan, melt cheese, butter, peanut butter. Stir until smooth. Remove from heat and add vanilla and nuts.
• 2. In large bowl, empty all sugar in bowl and pour cheese mixture over sugar. Stir until completely mixed. The mixture should now look like cookie dough. Press in pan Chill until firm about 2 hours.