Aunt Doris Peanut Butter Fudge Recipes

DORIS'S SALTY HOT FUDGE

Steps:

• In a heavy saucepan over low heat, melt butter and chocolate, stirring constantly so chocolate doesn't burn.
• Add the cocoa, sugar and 3/4 cup heavy cream. Turn heat to medium-low and stir constantly until lumps are gone and sauce is just heated, about 2 to 3 minutes. Stir in remaining cream and mix until smooth and thick, about another minute.
• Remove from heat and stir in salt and vanilla. Pour into small jars, let cool and then cover. Will keep in the refrigerator for a month.

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.

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.

AUNT HELEN'S PEANUT BUTTER FUDGE

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

AUNT JEAN'S PEANUT BUTTER FUDGE

Steps:

• Butter a small square pan and set aside. In a heavy pan mix cocoa, sugar, milk and salt. Mix well and put on high heat till boiling, stirring constantly. Let simmer till a soft ball forms (after boiling starts - about 15 min.) in a cold glass of water.
• Then add vanilla and peanut butter. Stir until it starts to thicken a little.
• Pour into a buttered pan. Let cool and cut into small squares.

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 DORIS' PEANUT BUTTER FUDGE

Steps:

• Boil first 3 ingredients for 10-11 minutes. Quickly add last three ingredients. and stir quickly.
• Pour into buttered 9x13 pan and either refrigerate or let set.