Aunt Hannahs Foolproof Peanut Butter Fudge Food

PEANUT BUTTER FUDGE

Peanut Butter Fudge image

For an easy, chewy treat, make a batch of Alton Brown's Peanut Butter Fudge recipe from Good Eats on Food Network; you need only four ingredients.

Provided by Alton Brown

Categories dessert

Time 2h14m

Yield 64 (1-inch) pieces

Number Of Ingredients 4

Ingredients

8 ounces unsalted butter, plus more for greasing pan
1 cup smooth peanut butter
1 teaspoon vanilla extract
1 pound powdered sugar

Steps:

Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

AUNT HANNAH'S FOOLPROOF PEANUT BUTTER FUDGE

Aunt Hannah's Foolproof Peanut Butter Fudge image

Creamy. Soft. Peanut Buttery. My sister-in-law gave me this recipe nearly 30 years ago, and my family and friends have insisted that I make multiple batches of it during the Holidays ever since. They've been known to monitor the amount they each receive in goodie packages, and to actually fight over it. I usually omit the nuts, so that the creamy, melt in your mouth texture isn't hindered.

Provided by NanaRLL

Categories Candy

Time 30m

Yield 1 13x9 pan

Number Of Ingredients 8

Ingredients

1 (12 ounce) can evaporated milk
5 cups sugar
1/2 cup butter or 1/2 cup margarine
1 dash salt
7 ounces marshmallow creme
14 ounces peanut butter (Jiff \ good quality peanut butter is a MUST)
1 teaspoon vanilla extract
1/2 cup walnuts, chopped (optional)

Steps:

Lightly butter or grease a 13x9 pan; set aside.
Measure out peanut butter, marshmallow creme and vanilla onto a large, lightly buttered or greased plate; set aside.
Place evaporated milk and sugar into a large heavy pot; stir until combined. Add butter or margarine and salt.
Bring to a boil over medium heat while stirring; adjust heat until a consistent medium-boil is achieved. (You need to lower the heat if the bubbles are popping and spurting dangerously close to your hand while stirring.).
Boil 12 minutes (more or less), stirring constantly.
Remove from heat; quickly add remaining ingredients and beat by hand until thoroughly combined.
Pour into prepared pan. Let cool. Cut into 1-inch pieces. Cover tightly with aluminum foil.
Note for subsequent batches: If your batch is less firm than you'd like, increase cooking time a minute or so. If it's too firm, or becomes dry or crystal-ly when cooled, decrease cooking time or add more peanut butter.

AUNT JEAN'S PEANUT BUTTER FUDGE

Aunt Jean's Peanut Butter Fudge image

Provided by My Food and Family

Categories Recipes

Time 20m

Number Of Ingredients 6

Ingredients

4 Tablespoons Hershey's cocoa
2 cups sugar
1 cup milk
Dash of salt
1 teaspoon s vanilla
2 tablespoons peanut butter

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.

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

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