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
THE BEST FUDGY BROWNIES
We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 24 brownies
Number Of Ingredients 12
Steps:
- Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
- Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
- Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
- Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
- Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
- Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.
MAMIE EISENHOWER'S MILLION DOLLAR FUDGE
Steps:
- In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil. Boil for 6 minutes.
- Meanwhile, place the pecans, marshmallow fluff and chocolate in a large bowl. Pour the boiled syrup over the chocolate mixture. Beat until chocolate is all melted.
- Spray a 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with a nonstick cooking spray and pour fudge into pan. Let harden at room temperature before cutting into 1-inch squares (can be placed in the refrigerator or freezer to speed hardening process).
DIVINITY FUDGE
My mother was known for her divinty and this recipe always came out perfectly. It melts in your mouth and is a holiday favorite. Also, this makes a great gift.
Provided by Melissa Spangler
Categories Candy
Time 35m
Yield 1 1/2 Pounds
Number Of Ingredients 7
Steps:
- Stir the first four ingredients together in a saucepan over low heat until the sugar is dissolved.
- Boil without stirring to 265 degrees on a candy thermometer or until a little mixture that is dropped in cold water forms a hard, almost brittle ball.
- Remove syrup from heat and slowly pour over stiffly beaten egg whites, while beating with a mixer until mixture loses its gloss and a small amount that is dropped from a spoon holds its shape.
- Fold in nuts and vanilla.
- Pour into a greased 9"x9"x2" pan or drop by spoonfuls onto waxed paper to cool.
- Store in tins.
AUNT TEEN'S CREAMY CHOCOLATE FUDGE
This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so.
Provided by Kelly Phillips
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 30m
Yield 48
Number Of Ingredients 9
Steps:
- Line an 8x8 inch pan with aluminum foil. Set aside.
- In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
- Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 18.2 g, Cholesterol 5.1 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 3 g, Sodium 26.1 mg, Sugar 12.6 g
AUNT HELEN'S OLD FASHIONED CHOCOLATE FUDGE WITH PEANUT BUTTER
This is real old fashioned fudge made by boiing sugar, milk, and chocolate to the softball stage. It's tricky, but once you get it you won't make fudge another way. It took me a long time to get this right and I learned some tricks along the way which I'm sharing here.
Provided by Bondem777
Categories Candy
Time 30m
Yield 1 8x8 inch square pan, 8 serving(s)
Number Of Ingredients 6
Steps:
- Butter 1 8x8 inch square glass pan and set aside.
- melt chocolate in milk using sturdy, heavy bottomed pan.
- Stir in salt and sugar with wooden spoon until just mixed.
- Cook the chocolate, milk, salt and sugar mixture on medium or a little less than medium heat until it reaches softball stage. DO NOT STIR and DO NOT SCRAPE THE SIDES OF THE PAN.
- Softball stage: You can use a candy thermometer. I find the thermometers unreliable, so I check the progress of the fudge by dropping a small amount in cold water. If I can easily make a soft ball of it with my fingers, it is ready. With one batch of fudge, this generally takes about 8 minutes or a little longer. Obviously if you double the batch it takes more time. However, don't just assume 8 minutes will work. Either use the softball test or a candy thermometer to make sure. What works on my stove may be different for yours.
- When fudge has reached softball stage, place in a sink partially filled with ice and water. Make sure there's not so much that it could seep into the pan. This is just to cool the pan.
- Stir in peanut butter and vanilla with a wooden spoon. Do not scrape the sides of the pan. Stir until the peanut butter is melted and the fudge begins to thicken and lose some of its gloss. Pour into prepared pan. Cool, slice, and enjoy.
- Don't skip the peanut butter. It gives it an amazing layer of flavor and also helps it set faster. I have only tried this with Jif so I can't guarantee any other peanut butter will be as good.
Nutrition Facts : Calories 625.2, Fat 20.7, SaturatedFat 7.2, Cholesterol 3.8, Sodium 283.7, Carbohydrate 111.3, Fiber 4.3, Sugar 104, Protein 8.8
AUNT GENEVA'S FUDGE
My aunt's fudge recipe is my very favorite. It's got a richer cocoa flavor than most fudge, and it doesn't require a candy thermometer.
Provided by JeriBinNC
Categories Candy
Time 15m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Mix sugar, cocoa, milk, and butter in heavy saucepan.
- Bring to boil and boil for 5 minutes--no need to stir.
- Set pan in cold water and stir in nuts. Keep stirring by hand till it gets glossy and starts to stiffen up (this is the tricky part--knowing when to quit stirring!), then quickly spoon out onto wax paper into tablespoon-sized pieces.
- NOTE: If you are in doubt about when to stop stirring and start spooning, go ahead and stop. Better to have a couple of pieces of soft, sticky fudge than a whole pot full of crumbly fudge!
- I've never timed this, so the prep time is a guess. It's pretty quick, though! I'm also guessing on the yield.
Nutrition Facts : Calories 227.6, Fat 11.4, SaturatedFat 4.7, Cholesterol 17.4, Sodium 108.7, Carbohydrate 31, Fiber 1.4, Sugar 27.1, Protein 2.4
AUNT NEVA'S FUDGE
This recipe was passed on to me by my mom. She got it from my aunt. It makes a big batch of great fudge that is smooth and creamy.
Provided by yamma
Categories Candy
Time 20m
Yield 1 9x13 pan
Number Of Ingredients 5
Steps:
- Combine sugar and milk in a large heavy saucepan.
- Cook until mixture, stirring frequently over medium heat.
- After mixture reaches 260 degrees on candy thermometer, cook 3 minutes longer and remove from heat.
- Add marshmallow cream and chocolate chips, stirring until all is well melted and mixed together.
- If using add nuts.
- Spread fudge in a 13x9 square pan and let cool.
- Cut into squares.
Nutrition Facts : Calories 7280.2, Fat 212.6, SaturatedFat 87.1, Cholesterol 123.1, Sodium 656.1, Carbohydrate 1383.4, Fiber 30.7, Sugar 1278.9, Protein 54.5
AUNT BETTY'S CHOCOLATE PEANUT BUTTER FUDGE
Make and share this Aunt Betty's Chocolate Peanut Butter Fudge recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Candy
Time 25m
Yield 48 1 1/2
Number Of Ingredients 9
Steps:
- Cook milk, brown sugar, white sugar and chocolate over low heat, until mixture forms a ball in a glass of cold water. (239 degrees F. using a candy thermometer).
- Take off stove and add marshmallow, margarine, vanilla, nuts and peanut butter.
- Beat mixture together until thick.
- Put in 9x13" pan, and refrigerate.
- Store in air tight container. I like to keep it refrigerated.
- Note: Cooking time is approximate.
Nutrition Facts : Calories 141.4, Fat 5.8, SaturatedFat 1.5, Cholesterol 2.1, Sodium 39.7, Carbohydrate 21.6, Fiber 0.5, Sugar 19.8, Protein 2.3
AUNT EVELYN'S FUDGE RECIPE - (4.5/5)
Provided by á-48098
Number Of Ingredients 9
Steps:
- Put first 5 ingredients in a large saucepan. Boil slowly (do not let it stick to the pan) until a firm ball forms in cold water. Remove from heat. Add jar of marshmallow crème and vanilla. Beat hard until it starts to set (about 5 minutes). Add chopped walnuts, beat some more. Pour into buttered 13x9 pan. Let firm and cut with a sharp knife before it gets too hard. Chocolate Fudge: Follow above. Add 5-7 heaping Tables. cocoa with first ingredients. Peanut Butter Fudge: Follow above. Add 1/2 cup peanut butter with marshmallow crème.
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