Grama Nellies Peanut Butter Fudge Food

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.

NANA'S MELT-IN-YOUR-MOUTH PEANUT BUTTER FUDGE

Steps:

• Bring sugar, margarine and evaporated milk to a rolling boil (240°F).
• Remove from heat and stir in peanut butter and marshmallow creme.
• Pour into a 9x13 pan and refrigerate until cooled.
• Slice, enjoy and don't eat the whole pan in one sitting!

MY GRANDMA'S PEANUT BUTTER FUDGE

Steps:

• Mix together the peanut butter and marshmallow cream in a bowl; set aside. Lightly grease a square glass dish with butter.
• Stir together the sugar and milk in a saucepan over medium-high heat; stirring occasionally, bring to a boil at 234 degrees F (110 degrees C) and then immediately remove from heat and stir in the peanut butter mixture and the vanilla; pour into the prepared dish and allow to cool to room temperature before serving.

GRANDMA'S CREAMY PEANUT BUTTER FUDGE

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.

GRANDMA EVELYN'S PEANUT BUTTER FUDGE

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.