Aunt Helens Peanut Butter Fudge Recipes

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AUNT NANCY'S PEANUT BUTTER FUDGE



Aunt Nancy's Peanut Butter Fudge image

Make and share this Aunt Nancy's Peanut Butter Fudge recipe from Food.com.

Provided by Mayniac May Family

Categories     Candy

Time 25m

Yield 30 serving(s)

Number Of Ingredients 7

6 cups sugar
1 cup butter
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
2 (11 1/2 ounce) bags peanut butter morsels
18 ounces peanut butter
1 (13 ounce) jar marshmallow cream

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 HELEN'S OLD FASHIONED CHOCOLATE FUDGE WITH PEANUT BUTTER



Aunt Helen's Old Fashioned Chocolate Fudge With Peanut Butter image

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

1 1/4 cups whole milk
4 ounces unsweetened chocolate
4 cups sugar
1/2 teaspoon salt
3/4 cup jif chunky peanut butter
1 teaspoon vanilla

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 HELEN'S OPERA FUDGE



Aunt Helen's Opera Fudge image

This is sort of a fru-fru fudge. I don't know if anyone makes it anymore, but my Aunt Helen did and I loved it. You will need a large candy-making marble slab or something similar that will stay cold.

Provided by retiree09

Categories     Candy

Time 35m

Yield 1 log, 15 serving(s)

Number Of Ingredients 3

3 1/2 lbs sugar
1 quart cream
1/2 teaspoon cream of tartar

Steps:

  • Put cream and sugar in a large saucepan. Heat on medium to medium-high. Stir until it comes to a boil, then add cream of tartar. Using a candy thermometer, cook and stir constantly till it reaches 238 degrees F. Immediately pour onto a large, cooled marble candy-making slab (or something similar that will stay cold) until the mixture is cooled.
  • Then mix well until it turns white and mounds. Cover with a damp cloth for 1/2 hour or so.
  • Then knead it like bread until it's smooth. You can have it plain or add small bits of candied fruit and nuts, if you like, and knead into it.
  • Roll it into a log on some waxed paper or plastic wrap, and keep refrigerated. Serve by slicing 1/4 inch slices off and serving on a pretty little plate.

Nutrition Facts : Calories 600.5, Fat 20.2, SaturatedFat 12.6, Cholesterol 72.5, Sodium 23.3, Carbohydrate 107.8, Sugar 105.7, Protein 1.4

AUNT HELEN'S PEANUT BUTTER FUDGE



Aunt Helen's Peanut Butter Fudge image

Every Christmas my dear Aunt Helen made a wonderful tray of cookies and candies. I loved her peanut butter fudge. I have been making it ever since I got married(33 year this November 27th)! It's a big hit for all my dear family and friends.

Provided by Theresea Safari Forooshani @terrbear6

Categories     Candies

Number Of Ingredients 5

2 cup(s) granulated sugar
2/3 cup(s) evaporated milk
1 teaspoon(s) pure vanilla extract
1 cup(s) peanut butter, creamy or crunchy
1 cup(s) marshmallow cream, or 1 1/2 cups mini marshmallows

Steps:

  • Butter (or spray) an 8 x 8" pan, set aside
  • Add sugar and evaporated milk in a 2-quart pan
  • Boil to a soft ball stage (5 minutes)
  • Remove from flame and add the vanilla extract and peanut butter and stir well
  • Add the marshmallow cream and stir until well blended, then piur into you prepared pan
  • Let cool until set, then cut into pieces... 6 rows by 6 rows

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