MY GRANDMA'S PEANUT BUTTER FUDGE
This is just the way l love it!!
Provided by Jaimie D
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 2h20m
Yield 12
Number Of Ingredients 5
Steps:
- Mix together the peanut butter and marshmallow cream in a bowl; set aside. Lightly grease a square glass dish with butter.
- Stir together the sugar and milk in a saucepan over medium-high heat; stirring occasionally, bring to a boil at 234 degrees F (110 degrees C) and then immediately remove from heat and stir in the peanut butter mixture and the vanilla; pour into the prepared dish and allow to cool to room temperature before serving.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 44.9 g, Cholesterol 1.1 mg, Fat 11.1 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 2.4 g, Sodium 111.1 mg, Sugar 39.9 g
GRANDMA'S CREAMY PEANUT BUTTER FUDGE
This old-fashioned style of peanut butter fudge is not that easy to find out there. The ones I tend to run across always seem to be the soft, creamy version, which is not what I'm into. If it's going to feel like peanut butter in my mouth, then what's the point? No, I want something that feels dense and firm in my fingers but will almost instantly liquefy in when it hits my tongue.
Provided by Chef John
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h20m
Yield 64
Number Of Ingredients 5
Steps:
- Sift sugar through a fine-mesh strainer into a large bowl.
- Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
- Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
- Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 8.3 g, Cholesterol 9.5 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.9 g, Sodium 43.3 mg, Sugar 7.5 g
GRANDMA EVELYN'S PEANUT BUTTER FUDGE
This is an old fashioned recipe for Creamy Peanut butter fudge. This recipe is at least 100 years old. My grandmother made this for Us and also sold it at Church bake sales where it was hugely popular amung the residents of her town.
Provided by Lisa Reinbolt - Roc
Categories Candy
Time 25m
Yield 36 Pieces, 25-30 serving(s)
Number Of Ingredients 7
Steps:
- First you will need the following utensils:.
- 1 Heavy Stock Pot.
- 1 Small Glass of Cold Tap Water.
- Wooden Spoon.
- Teaspoon.
- 1 Greased 9x12 in Cake Pan.
- ______________________________.
- Place first 3 ingredients in Pot, and over Medium High Heat bring to a rolling boil. *Stirring Constantly* to prevent Burning.
- Once you have reached a rolling boil , continue to boil for several Minutes.
- Take your teaspoon and gather up a small amount and drop it into the glass of cold water. If it forms a soft ball, it is done. If not, continue to boil for another minute or two until it does.
- Once it has reached the soft ball stage, Immediately remove from heat and add the remainder of the ingredients in this order:.
- Marshmallow fluff , Peanut butter, Vanilla and nuts.
- Immediately pour into cake pan and spread if necessary. Let Cool at room.
- temperature.
- This Fudge can be stored in the freezer for up to one year wrapped tightly in Plastic wrap and then in Foil.
- Wonderful for the holidays or that special gift for someone You love.
Nutrition Facts : Calories 342.5, Fat 14.3, SaturatedFat 5.1, Cholesterol 15.2, Sodium 144.2, Carbohydrate 50.6, Fiber 1.1, Sugar 42.8, Protein 6
CREAMY PEANUT BUTTER FUDGE
This recipe belongs to my mother and it is the creamiest peanut butter fudge ever.
Provided by Janet Awaldt
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 50m
Yield 24
Number Of Ingredients 7
Steps:
- Grease a 9x13 inch baking dish.
- In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 54.1 g, Cholesterol 14.7 mg, Fat 14.6 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 5.1 g, Sodium 139.9 mg, Sugar 49.4 g
GRANDMA'S PEANUT BUTTER FUDGE
Years ago my Grandmother found this recipe in one of my Granddad's Farm Journal magazines. It has been passed down for 4 generations. We love it. Not just a holiday treat, it is delicious and easy to make.
Provided by Donna Laster
Categories Candies
Time 40m
Number Of Ingredients 4
Steps:
- 1. add milk and sugar to large pan. Cook on med heat constantly stir. (do not go around sides of pan will make candy sugary) after about 8-10 minutes take bowl fill with cold water and put a spoon of the candy in the bowl with the water. If it holds together in a soft ball when you pick it up it is ready to take off the stove. While candy is cooling go to the next step.
- 2. Measure out you 3/4 cup of peanut butter and get a tsp for adding vanilla flavoring.
- 3. add vanilla and peanut butter to cooked mixture. Stir just enough to get the peanut butter and vanilla blended. (if you wait too long to stir it will harden in the pan) Pour into a buttered platter or square pan and cut before it hardens.
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CREAMY PEANUT BUTTER FUDGE - BAREFEET IN THE KITCHEN
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4.6/5 (97)Total Time 4 hrs 5 minsCategory DessertCalories 99 per serving
- DIRECTIONS for the microwave: Combine the peanut butter, butter and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
- DIRECTIONS for the stove-top: Combine the peanut butter, butter and vanilla in a medium-size saucepan over medium-low heat. Stir to combine, it should come together very quickly and be smooth and creamy. Remove the pan from the heat and slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
- Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator. Enjoy!
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