MY GRANDMA'S PEANUT BUTTER FUDGE
This is just the way l love it!!
Provided by Jaimie D
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 2h20m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 44.9 g, Cholesterol 1.1 mg, Fat 11.1 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 2.4 g, Sodium 111.1 mg, Sugar 39.9 g
GRANDMA'S CREAMY PEANUT BUTTER FUDGE
This old-fashioned style of peanut butter fudge is not that easy to find out there. The ones I tend to run across always seem to be the soft, creamy version, which is not what I'm into. If it's going to feel like peanut butter in my mouth, then what's the point? No, I want something that feels dense and firm in my fingers but will almost instantly liquefy in when it hits my tongue.
Provided by Chef John
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h20m
Yield 64
Number Of Ingredients 5
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.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 8.3 g, Cholesterol 9.5 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.9 g, Sodium 43.3 mg, Sugar 7.5 g
OLD FASHIONED CREAMY COCOA FUDGE
This old fashioned fudge recipe will make you very happy, but only if you make it correctly. Pay close attention to the instructions, because they are universal to pretty much all fudge making.
Provided by onlinepastrychef
Categories Candy Recipes
Time 1h5m
Number Of Ingredients 8
Steps:
- Line an 8"x8" pan** (See Notes) with parchment or non-stick foil with a piece that is long enough to line the bottom and come up and over two opposite sides of the pan. (use these as "handles" to get the cooled fudge out of the pan). Spray with pan spray. You can also spray or butter the pan well, but using parchment or non-stick foil will make it easier to get the fudge out of the pan.
- Place the sugar, cocoa powder, corn syrup, salt and milk in a heavy-bottomed saucepan that is much larger than you think you need. 3 quart size will work just fine.
- Stir well, and cook over medium heat until the mixture comes to a boil. You can stir it and scrape the sides of the pan until it starts to boil.
- Allow the mixture to boil until it reaches 234F. This is just under the soft ball stage, but this is the correct temperature for making cocoa fudge. (If you're making chocolate fudge, cook to 238F, which is the soft ball stage.)
- Move the pan off the burner and drop in the butter and the vanilla. Don't stir them in (if you stir too soon, you'll end up with grainy fudge).
- Let the mixture cool to 110F. The pan will feel warm but by no means hot. If you're using a "leave-in" candy thermometer, there will be no question. If you don't have one, occasionally check the temperature with your instant read thermometer (that's what I do).
- Once the candy has cooled to the correct temperature, begin stirring vigorously with a wooden spoon. You can also scoop up a bunch of the warm candy and let it pour back into the pot. This will make you feel fancy, and it will help to bring the temperature of the candy down more quickly. Keep stirring and stirring until the candy is just starting to lose its gloss and thicken up.
- Dump in the pecans if using, and stir them in quickly.
- Scrape the now-quite-thick fudge into the pan and moosh it into the corners with a spatula. I sprinkled some flaky sea salt on top of mine. You can too if you want. Or not.
- Allow the candy to set up for at least an hour before slicing with a sharp knife.
- Store at room temperature in a tightly-sealed container for 3-4 days. But it will be gone before then.
Nutrition Facts : Calories 64 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Sodium 34 grams sodium, Sugar 10 grams sugar
CHOCOLATE-PEANUT BUTTER FUDGE
Provided by Food Network Kitchen
Time 1h5m
Yield 64 pieces
Number Of Ingredients 5
Steps:
- Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Brush the foil with butter.
- Combine 3/4 cup condensed milk, the chocolate chips and a pinch of salt in a medium saucepan. Combine the remaining condensed milk, the peanut butter chips and a pinch of salt in a separate saucepan. Put both pans over low heat and cook, stirring occasionally, until the chips are melted and smooth.
- Spoon the chocolate mixture into the prepared pan, leaving spaces between the spoonfuls. Spoon the peanut butter mixture into the gaps. Brush an 8-inch square of parchment paper with butter and lay it directly on top of the fudge; press to flatten evenly and fill any gaps. Refrigerate until firm, about 45 minutes. Lift the foil to remove the fudge from the pan and cut into 1-inch squares. Store up to 1 week in an airtight container.
PEANUT BUTTER FUDGE
This fudge recipe makes a smooth and rich peanut butter candy using marshmallow creme.
Provided by Paula Rhodes
Categories Candy
Time 40m
Number Of Ingredients 5
Steps:
- Cook sugar and milk in a large saucepan to soft-ball stage (235-240˚F). Move off the heat.
- Working quickly, add peanut butter, marshmallow creme, and vanilla to the sugar mixture in the large saucepan. Mix well.
- Pour into a buttered 8x8 square baking dish and let cool.
- Cut into squares and store in tins to keep fresh.
Nutrition Facts : ServingSize 1 piece, Calories 296 kcal, Carbohydrate 44 g, Protein 7 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 118 mg, Fiber 1 g, Sugar 38 g, TransFat 1 g, UnsaturatedFat 9 g
OLD FASHIONED HARD FUDGE
Sink your teeth into this decadent fudgy treat and let yourself be transported back to Grandma's house with this mouth-watering confection. Quick and easy-to-make, this rich and irresistible fudge will be a favorite for you and your family to savor.
Time 50m
Yield 2 lbs
Number Of Ingredients 6
Steps:
- Line a 8 or 9-inch square pan with foil. Generously grease the foil with butter. Combine the sugar, cocoa powder, and salt in a large, heavy saucepan over medium heat. Mix well. Using a wooden spoon (do not use a whisk), stir in the milk. Cook, stirring constantly, until the milk comes to a full, rolling boil. Let it boil without stirring until it reaches 234 degrees F on a candy thermometer (soft ball stage, drop a small amount in very cold water to test it - it should form a soft ball that flattens when removed from the water). Remove the pan from the heat. Add the butter and vanilla to the saucepan but DO NOT STIR. Just let the mixture sit until it has reached 110-120 degrees F. Once cooled, beat the fudge with the wooden spoon until it thickens and has lost some of its glossiness. Quickly spread the fudge in the greased pan. Let cool slowly (do not rush the cooling process or it may not set up) then cut into squares when completely cooled. Store the fudge wrapped loosely in foil in the refrigerator. cook's notes You can use other flavor extracts in place of vanilla (peppermint, caramel, strawberry, coffee, etc). Add-ins such as dried fruit or nuts can be added as it sets. Do not use margarine as it has a higher water content that can keep the fudge from setting up properly.
Nutrition Facts :
DREAMY CHOCOLATE PEANUT BUTTER FUDGE
Steps:
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine pumpkin with brownie mix and stir until smooth. Add chocolate syrup and stir until blended. The batter will be very thick, but don't add anything else!
- Spray a square baking pan (9-inch by 9-inch works best) with nonstick spray. Spread the batter into the pan.
- Then spoon peanut butter on top and use a knife to swirl it around.
- Bake in the oven for 35 minutes. The batter will remain very thick and fudgy and it should look undercooked.
- Allow the fudge to cool, then cover the pan with foil and refrigerate for at least 2 hours. Cut into 36 squares. Then get ready for a fudge frenzy!
Nutrition Facts : Calories 65, Fat 1 grams, Sodium 57 milligrams, Carbohydrate 13.5 grams, Fiber 0.5 grams, Protein 0.5 grams, Sugar 9 grams
GRANDMA'S NO-COOK PEANUT BUTTER FUDGE
I just got this from my sister today, who told me my Grandma used to make this. Posting in response to a request :) *cook time is fridge time *** Just in case you don't read the reviews of recipes, this is most definitely a soft fudge, it doesn't set up firm like typical fudge!
Provided by Marlene.
Categories Candy
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients WELL.
- (using your hands actually mixes it the best).
- Press into an 8x8" pan.
- (A light spray of Pam is ok).
- Toss into the fridge for at least an hour to set up.
- Cut into 2" squares.
- Eat.
- Enjoy!
GRANDMA HERSHEY'S PEANUT BUTTER FUDGE RECIPE - (4/5)
Provided by á-519
Number Of Ingredients 7
Steps:
- Line a 13x9x2 pan with foil and grease the foil with butter. Mix the peanut butter, marshmallow crème and vanilla together with a wooden spoon and set aside. Mix the remaining ingredients in a saucepan and bring to a boil; boil for 3 to 5 minutes. Add the heated mixture to the peanut mixture. Pour into the pan and refrigerate until set. Lift out of pan and remove foil. Cut into 1" squares. Store in the refrigerator. Yield about 4 1/2 pounds.
EASY PEANUT BUTTER FUDGE RECIPE
Creamy peanut butter fudge that is easy to make and doesn't require a candy thermometer!
Provided by oldworldgardenfarms
Number Of Ingredients 6
Steps:
- In your stand mixer bowl, or in a large mixing bowl, add the confectioners sugar.
- Measure your peanut butter and set aside. Grease an 8x8 or 9x11 dish or line with parchment paper. Set aside.
- In a medium saucepan melt butter over medium heat. Stir in brown sugar and milk. Bring to a rolling boil and boil for 1 1/2 minutes, stirring frequently. Remove from heat.
- Immediately stir in peanut butter and vanilla and mix until the peanut butter is melted.
- Pour the mixture over confectioners' sugar and beat on low speed and then increase to medium-high speed until the mixture no longer has confectioners sugar clumps throughout.
- Spread the mixture into the prepared dish.
- Let set at room temperature until firm and cut into squares. Store in an air tight container at room temperature.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
GRANDMA'S PEANUT BUTTER FUDGE
Years ago my Grandmother found this recipe in one of my Granddad's Farm Journal magazines. It has been passed down for 4 generations. We love it. Not just a holiday treat, it is delicious and easy to make.
Provided by Donna Laster
Categories Candies
Time 40m
Number Of Ingredients 4
Steps:
- 1. add milk and sugar to large pan. Cook on med heat constantly stir. (do not go around sides of pan will make candy sugary) after about 8-10 minutes take bowl fill with cold water and put a spoon of the candy in the bowl with the water. If it holds together in a soft ball when you pick it up it is ready to take off the stove. While candy is cooling go to the next step.
- 2. Measure out you 3/4 cup of peanut butter and get a tsp for adding vanilla flavoring.
- 3. add vanilla and peanut butter to cooked mixture. Stir just enough to get the peanut butter and vanilla blended. (if you wait too long to stir it will harden in the pan) Pour into a buttered platter or square pan and cut before it hardens.
GRANDMOTHER'S CHOCOLATE PEANUT BUTTER FUDGE
Make and share this Grandmother's Chocolate Peanut Butter Fudge recipe from Food.com.
Provided by Mohoneybee
Categories Candy
Time 5m
Yield 36 squares
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients, boil until soft ball stage.
- Remove from heat, then add butter and peanut butter.
- Stir around a few times and let cool slightly.
- Then add vanilla.
- Beat it and pour out onto buttered dish, or parchment covered dish. (Grandmother always used an oval meat serving dish, I tend to use a small rectangular pan. This makes for evenly sized pieces.)
- Cool, and cut into squares.
Nutrition Facts : Calories 86.5, Fat 2.7, SaturatedFat 0.9, Cholesterol 2.6, Sodium 28.7, Carbohydrate 15.3, Fiber 0.3, Sugar 14.3, Protein 1.2
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Reviews 2Estimated Reading Time 3 minsCategory Vegan
- In a small bowl, stir together peanut butter, melted coconut oil, and maple syrup until smooth. If it doesn’t come together easily, heat in the microwave for 15–20 seconds, then stir until smooth. Set aside while preparing the chocolate mixture.
- Place chocolate chips, peanut butter, coconut milk, maple syrup, and salt into a medium pot and place on the stove over low heat. Cook over very low heat, stirring often, until chocolate is completely melted and mixture is creamy. Alternatively, you can place everything into a heat safe bowl and heat in the microwave, stirring every 30 seconds, until chocolate is completely melted. Careful not to over heat the chocolate, or it can become grainy.
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3.9/5 (16)Total Time 20 minsCategory SnackCalories 62 per serving
- Butter an 8-inch square pan and line with parchment paper, using enough so that there is some overhang on the edges.
- Combine the sugar, cocoa powder, evaporated milk and corn syrup in a large saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves.
- Add 2 tablespoons of the butter and stir until the butter melts. Allow the mixture to come to a boil, then cover and boil for 3 minutes.
- Remove the lid and continue to cook, without stirring, until the mixture reaches 234 degrees F on a candy thermometer (soft ball stage). Remove from the heat and, without stirring, add the remaining butter, peanut butter and vanilla. Allow the mixture to sit for 10 minutes.
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From foodinsurgent.com
Servings 64Total Time 1 hr 20 minsEstimated Reading Time 40 secs
- In a saucepan, combine the butter and peanut butter over a medium flame. Whisk and allow this to cook for 3-5 minutes until tiny bubbles begin to form at the sides.
- Remove the mixture from the flame and stir in the salt and vanilla, pour the peanut butter mixture onto the powdered sugar and stir to combine until smooth.
- Pour the mixture into the prepared 8x8 pan and spread evenly. Cover and refrigerate for at least 1-3 hours or until it is solid enough to cut.
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Category DessertsCalories 117 per serving
- Using a large saucepan combine sugar, butter, and milk and cook over medium-high heat until the mixture comes to a boil, stirring frequently with a rubber spatula. Continue stirring and boil for about 5-10 minutes on medium heat or until a candy thermometer reaches 234 degrees F.
- Remove from heat and add vanilla and marshmallow creme and beat with a rubber spatula until well blended.
- Working quickly, pour 1/2 the mixture into another saucepan (or glass bowl) and add peanut butter to one pan, and chocolate chips to the other. Mix each until well blended.
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- Add 1 teaspoon of vanilla and a pinch of salt to the peanut butter mixture along with the powdered sugar.
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