Aunt Doris Peanut Butter Fudge Food

AUNT NANCY'S PEANUT BUTTER FUDGE

Steps:

• Mix in bowl- peanut butter and marshmellow cream and set to side.
• Mix sugar, butter, milk in saucepan and bring to a boil.
• Boil for 5 minutes.
• Remove from heat.
• Mix everything together. (easier if you use a mixer on stir).
• Put in cookie sheet. (lined with a wax paper).
• Let cool and harden.

AUNT GERRY'S PEANUT BUTTER FUDGE

Steps:

• In a heavy cast iron pan, on med-high heat, bring to a boil the sugar, brown sugar and milk, and boil for 5 minutes.
• Take off the stove, and add the peanut butter, marshmallow fluff, vanilla, butter or.
• margarine, and walnuts.
• Stir well, and put into 2 8x8" pans.
• Let cool, and then with a sharp knife, cut into 2" squares.
• Store in a plastic container.
• These can be refrigerated.

AUNT IRA'S PEANUT BUTTER FUDGE

Steps:

• Cook all ingredients except peanut butter to a soft boil.
• Add peanut butter and beat until blended.
• Pour into 8x8 pan.

PEANUT BUTTER FUDGE

Steps:

• Melt coating in a saucepan over medium-low heat, stirring constantly until smooth. Remove from the heat; stir in peanut butter and walnuts. Spread into a greased 8-in. square pan. Chill until firm. Cut into 1-in. squares.

AUNT JEANIE'S PEANUT BUTTER FUDGE

Steps:

• Add the milk and sugar to a pot and boil for 2 1/2 minutes.
• Stir in the vanilla and peanut butter until it starts to thicken.
• pour fudge on to a buttered dinner plate and shape.
• Cut when cool.

AUNT EMMA'S PEANUT BUTTER PIE

Steps:

• Whip cream cheese and powdered sugar in large bowl until light and fluffy. Add peanut butter and milk. Beat well. Stir in vanilla and nuts. Fold in Cool Whip and set aside.
• Take baked pie shell and generously spread hot fudge in and up the sides of the pie shell. Pour pie mixture into pie shell. Garnish with remaining hot fudge, extra Cool Whip or extra nuts, whatever you desire.
• Refrigerate until ready to serve and enjoy.

CREAMY PEANUT BUTTER FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside., Cube remaining butter and place in a large heavy saucepan. Add the sugar, milk and salt; cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes or until a candy thermometer reads 230°, stirring constantly. , Remove from the heat; stir in chips until melted. Stir in marshmallow creme, peanut butter and vanilla until blended. Pour into prepared pan; refrigerate for 2 hours or until firm., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

AUNT JEAN'S PEANUT BUTTER FUDGE

Steps:

• Butter a small square pan and set aside. In a heavy pan mix cocoa, sugar, milk and salt. Mix well and put on high heat till boiling, stirring constantly. Let simmer till a soft ball forms (after boiling starts - about 15 min.) in a cold glass of water.
• Then add vanilla and peanut butter. Stir until it starts to thicken a little.
• Pour into a buttered pan. Let cool and cut into small squares.