My Grandmas Peanut Butter Fudge Recipes

GRANDMA'S PEANUT BUTTER FUDGE RECIPE

Steps:

• Butter an 8" square baking dish and line with a long sheet of parchment paper. Allow the long ends to stick up over two sides. These will be your handles to remove the fudge after it cools.
• In a large saucepan, combine sugar, cocoa powder, evaporated milk and corn syrup. Put over medium heat and stir constantly until sugar dissolves.
• Attach a candy thermometer or digital heat probe to the pan. Add 2 Tbsp butter to the pan and stir until melted. Bring to a boil and cook without stirring until thermometer reads 230 degrees. Remove from heat and add remaining butter, peanut butter and vanilla. Do not stir. Just let it sit for 10 minutes.
• Transfer mixture to bowl of a stand mixer with the paddle attachment. Beat on medium speed about 3 minutes, until it thickens and looks less. Be careful not to overmix.
• Pour into the prepared pan and smooth the top. If you like a little salt to go with your sweet, sprinkle a little coarse or Kosher salt on top of the fudge. Let come to room temperature then cover and refrigerate until cold. Pull the hardened fudge out of the pan using the "handles" and cut into 1" squares.

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'S PEANUT BUTTER FUDGE

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.

GRANDMA'S PEANUT BUTTER FUDGE

Steps:

• Gather all ingredients and measure them out. Line a 9x13 cookie sheet with heavy duty foil, set aside.
• Combine first 3 ingredients in a large (5 qt.) pan. Bring to a full rolling boil, stirring constantly. Cook for 6 minutes or to 234 degrees on a candy thermometer. Carefully add vanilla-substance (will bubble when added). Remove from heat. Stir in peanut butter chips and marshmallow cream until smooth. Add chopped nuts (opt).
• Pour mixture into prepared cookie sheet. Let cool and firm. When cooled remove from pan with foil. Wrap foil around fudge to seal, will keep in a cool dry place for 7-10 days (if your family does not find it). Slice into bite size pieces and enjoy. Keep covered.