Auntiraspeanutbutterfudge Recipes
AUNT GERRY'S PEANUT BUTTER FUDGE
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
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
PEANUT BUTTER FUDGE
Provided by Emeril Lagasse
Time 20m
Yield 1 (12 1/2 by 9 1/4-inch) sheet or 16 (2-inch) squares
Number Of Ingredients 9
Steps:
- Lightly butter an 8 by 8 by 2-inch pan and line bottom with parchment paper or plastic wrap; set aside. In a medium heavy-bottomed saucepan, combine corn syrup, both sugars, milk, salt, and baking soda. Bring to a boil over medium-high heat, stirring occasionally. Insert a candy thermometer. Cook, stirring frequently, until temperature registers 236 degrees F (just below soft-ball stage); don't overcook.
- Immediately remove saucepan from heat, stir in the chilled butter, then the peanut butter and vanilla until smooth. Pour mixture into prepared pan. Set aside in a cool, dry place, and let fudge set.
- Before the fudge cools completely, cut into desired shapes. Set shapes aside to cool completely. Store fudge in an airtight container up to 1 week.
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