Aunt Helens Peanut Butter Fudge Recipes

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AUNT HANNAH'S FOOLPROOF PEANUT BUTTER FUDGE



Aunt Hannah's Foolproof Peanut Butter Fudge image

Creamy. Soft. Peanut Buttery. My sister-in-law gave me this recipe nearly 30 years ago, and my family and friends have insisted that I make multiple batches of it during the Holidays ever since. They've been known to monitor the amount they each receive in goodie packages, and to actually fight over it. I usually omit the nuts, so that the creamy, melt in your mouth texture isn't hindered.

Provided by NanaRLL

Categories     Candy

Time 30m

Yield 1 13x9 pan

Number Of Ingredients 8

1 (12 ounce) can evaporated milk
5 cups sugar
1/2 cup butter or 1/2 cup margarine
1 dash salt
7 ounces marshmallow creme
14 ounces peanut butter (Jiff \ good quality peanut butter is a MUST)
1 teaspoon vanilla extract
1/2 cup walnuts, chopped (optional)

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 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 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

AUNT GERRY'S PEANUT BUTTER FUDGE



Aunt Gerry's Peanut Butter Fudge image

This fudge is one of my FAVORITES! Rich and creamy with lots of peanutbuttery FLAVOR, it is one of the BEST Peanut Butter Fudge recipes I have ever had! I sometimes use chunky peanut butter in place of the plain peanut butter.

Provided by Lindas Busy Kitchen

Categories     Candy

Time 20m

Yield 32 serving(s)

Number Of Ingredients 8

2 cups sugar
2 cups brown sugar
3/4 cup milk
2 cups peanut butter
2 cups marshmallow cream
1 teaspoon vanilla
2 tablespoons butter or 2 tablespoons margarine
1 cup walnuts, chopped

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.

Nutrition Facts : Calories 275, Fat 11.5, SaturatedFat 2.5, Cholesterol 2.7, Sodium 98.7, Carbohydrate 41, Fiber 1.2, Sugar 34, Protein 4.9

AUNT IRA'S PEANUT BUTTER FUDGE



Aunt Ira's Peanut Butter Fudge image

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

Provided by Golfcrazy

Categories     Candy

Time 15m

Yield 10 serving(s)

Number Of Ingredients 5

2 cups sugar
1/2 cup cream or 1/2 cup evaporated milk
1/4 cup butter
2 tablespoons water
1/2 cup peanut butter

Steps:

  • Cook all ingredients except peanut butter to a soft boil.
  • Add peanut butter and beat until blended.
  • Pour into 8x8 pan.

AUNT BETTY'S CHOCOLATE PEANUT BUTTER FUDGE



Aunt Betty's Chocolate Peanut Butter Fudge image

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

Provided by Lindas Busy Kitchen

Categories     Candy

Time 25m

Yield 48 1 1/2

Number Of Ingredients 9

2 cups milk
2 cups light brown sugar
2 cups white sugar
2 (1 ounce) chocolate squares
1 cup marshmallows
1 tablespoon margarine
1 teaspoon vanilla
1 cup walnuts
1 cup peanut butter

Steps:

  • Cook milk, brown sugar, white sugar and chocolate over low heat, until mixture forms a ball in a glass of cold water. (239 degrees F. using a candy thermometer).
  • Take off stove and add marshmallow, margarine, vanilla, nuts and peanut butter.
  • Beat mixture together until thick.
  • Put in 9x13" pan, and refrigerate.
  • Store in air tight container. I like to keep it refrigerated.
  • Note: Cooking time is approximate.

Nutrition Facts : Calories 141.4, Fat 5.8, SaturatedFat 1.5, Cholesterol 2.1, Sodium 39.7, Carbohydrate 21.6, Fiber 0.5, Sugar 19.8, Protein 2.3

AUNT JEAN'S PEANUT BUTTER FUDGE



Aunt Jean's Peanut Butter Fudge image

Provided by My Food and Family

Categories     Recipes

Time 20m

Number Of Ingredients 6

4 Tablespoons Hershey's cocoa
2 cups sugar
1 cup milk
Dash of salt
1 teaspoon s vanilla
2 tablespoons peanut butter

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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