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'S OLD FASHIONED FUDGE
This recipe was passed down to me and it's one of the better recipes that I have tried. Long before marshmallow creme came into any recipe, this is a recipe that came out of a 1930's-1940's cookbook.
Provided by Lauri Myers
Categories Candies
Time 2h
Number Of Ingredients 8
Steps:
- 1. In saucepan combine sugar, milk, salt, chocolate squares and corn syrup.
- 2. Stir over low heat until sugar dissolves.
- 3. Cook until temperature reaches 238* or until the water test is proven (1 tsp. of mixture in a bowl of cold water is dropped in and forms a soft ball and when squeezed by fingers are flattened).
- 4. Remove from heat and drop in butter but do not stir then cool without stirring.
- 5. Add vanilla then with a wooden spoon beat until candy looses sheen then add nuts if desired.
- 6. Pour into a 8 x 8 square pan and cool completely and cut into squares.
GRANDMA'S MARSHMALLOW FUDGE
Steps:
- Butter 9x12 cake pan and set aside. In heavy pan mix sugar, evaporated milk, and butter. Bring to rolling boil, stirring constantly for precisely 9 minutes. Remove from heat.
- Immediately add marshmallow cream, chocolate chips, vanilla, and nuts. Stir until all are melted and mixed thoroughly.
- Pour into buttered pan. When almost set but still soft, cut into small squares for serving. Cool completely to allow fudge to continue setting before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EASY MARSHMALLOW FUDGE
My mom has made this fast-to-fix fudge at Christmas for as long as I can remember. Pretty pastel marshmallows add a colorful twist to the candy.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 5 dozen.
Number Of Ingredients 5
Steps:
- Line a 13-in. x 9-in. pan with foil; grease the foil with 1 tablespoon butter. Place marshmallows in prepared pan. , In a saucepan over low heat, melt the chips, peanut butter and remaining butter, stirring constantly. Pour over marshmallows. Tap pan lightly on work surface. Refrigerate. , Using foil, lift fudge out of pan. Cut into squares. Store in an airtight container in the refrigerator.
Nutrition Facts :
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