Aunt Nellies Peanut Butter Fudge Food

AUNT HANNAH'S FOOLPROOF PEANUT BUTTER FUDGE

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 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.

PEANUT BUTTER FUDGE

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.

GRAMA NELLIE'S PEANUT BUTTER FUDGE

Steps:

• Combine sugar, milk and butter; bring to a boil and cook to soft ball stage. Remove from heat.
• Beat in peanut butter, marshmallow cream and vanilla by hand or hand mixer.
• Pour into 9x13 buttered pan.
• Enjoy.

PEANUT BUTTER FUDGE

Steps:

• Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides. Lightly coat with cooking spray.
• Combine the sweetened condensed milk, peanut butter chips butter and salt in a medium saucepan. Place over medium-low heat and stir frequently with a rubber spatula, making sure to scrape the bottom, until the peanut butter chips are completely melted, about 5 minutes.
• When the peanut butter chip mixture is mostly melted, combine the crunchy peanut butter and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 1 minute.
• Spread the melted peanut butter chip mixture into the prepared baking dish. Immediately drizzle the white chocolate mixture on top. Drag a butter knife through the white chocolate to make a marbled pattern on top. Sprinkle with the chopped peanuts. Let cool completely, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Using the foil, lift the fudge out of the baking dish and cut into 16 small squares. Best serve chilled.

AUNT BETTY'S CHOCOLATE PEANUT BUTTER FUDGE

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.

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.

PEANUT BUTTER FUDGE

Steps:

• Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Warm over a low heat to dissolve the sugar and melt the butter, stirring occasionally.
• When the sugar has dissolved, put a sugar thermometer in the mixture, making sure the end is completely covered by the syrup - if it's not, transfer the mixture to a smaller pan that's still large enough for the syrup to bubble. Turn up the heat to medium-high and bring the syrup to the boil, stirring occasionally to stop it catching. When the thermometer reaches 116C - or 'soft ball' stage, remove the pan from the heat.
• Leave the mixture to stand, undisturbed, for 5 mins, until the temperature drops to 110C, then stir in the vanilla bean paste, peanut butter and a good pinch of salt.
• Remove the thermometer, then vigorously beat the mixture with a wooden spoon, checking the temperature every minute or so until it drops again to about 60C. By this time, the mixture will be really thick and have lost its glossy shine. Take the thermometer out and continue beating the mixture for a few more minutes. This part is crucial as it helps create small sugar crystals that give the fudge its smooth, creamy texture.
• Quickly pour the fudge mixture into the prepared tin and smooth the surface using a spatula. Scatter the chopped peanuts. Leave to cool overnight at room temperature - don't put it in the fridge, as it will become sticky and won't set properly. Cut into 36 bite-sized pieces. Will keep in an airtight container at room temperature for up to two months.

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.