Easy Peanut Butter Fudge Grandmas Recipes

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PEANUT BUTTER FUDGE



Peanut Butter Fudge image

This fudge recipe makes a smooth and rich peanut butter candy using marshmallow creme.

Provided by Paula Rhodes

Categories     Candy

Time 40m

Number Of Ingredients 5

2 cups granulated sugar
1 cup milk
1 1/2 cups creamy or crunchy peanut butter
2 cups marshmallow creme
1 teaspoon vanilla extract

Steps:

  • Cook sugar and milk in a large saucepan to soft-ball stage (235-240˚F). Move off the heat.
  • Working quickly, add peanut butter, marshmallow creme, and vanilla to the sugar mixture in the large saucepan. Mix well.
  • Pour into a buttered 8x8 square baking dish and let cool.
  • Cut into squares and store in tins to keep fresh.

Nutrition Facts : ServingSize 1 piece, Calories 296 kcal, Carbohydrate 44 g, Protein 7 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 118 mg, Fiber 1 g, Sugar 38 g, TransFat 1 g, UnsaturatedFat 9 g

GRANDMA'S PEANUT BUTTER FUDGE RECIPE



Grandma's peanut butter fudge recipe image

Here is my grandma's famous peanut butter fudge recipe. This easy dessert recipe has only 3 ingredients and will change the way you look at fudge forever.

Provided by Cheryl Najafi

Time 1h30m

Number Of Ingredients 8

2 1/2 cups sugar
1/3 cup cocoa powder
1 cup evaporated milk
1 Tbsp light corn syrup
1/2 cup unsalted butter (divided)
1 cup peanut butter
2 tsp vanilla powder
coarse salt (or Kosher salt (optional))

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.

Nutrition Facts : Calories 78 kcal, Carbohydrate 10 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 37 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 0.11 g, ServingSize 1 serving

GRANDPA'S PEANUT BUTTER FUDGE



Grandpa's Peanut Butter Fudge image

This is my grandpa's famous family recipe that he guarded almost all my life, but it's such a good treat I had to share it! Makes a great gift for friends, your kid's teacher, co-workers, or anyone really!

Provided by Adriander

Categories     Desserts     Candy Recipes     Fudge Recipes     Peanut Butter

Yield 36

Number Of Ingredients 6

2 cups brown sugar
2 cups white sugar
1 cup milk
1 ½ cups creamy peanut butter
1 tablespoon margarine
1 ¼ teaspoons vanilla extract

Steps:

  • Mix brown and white sugar with the milk in large pot; bring mixture to a boil. Stir in peanut butter, reduce heat to medium, and bring the mixture back to boil (stirring constantly). Remove the pot from heat when a drop of the mixture forms a ball in a glass of cold water.
  • Stir margarine and vanilla into the mixture; stir vigorously until the fudge hardens. (Always stir in same direction.) Pour fudge onto buttered plates or waxed paper. Let cool and cut into 1-inch pieces.

Nutrition Facts : Calories 159.1 calories, Carbohydrate 25.5 g, Cholesterol 0.5 mg, Fat 5.8 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 1.3 g, Sodium 59 mg, Sugar 24.3 g

MY GRANDMA'S PEANUT BUTTER FUDGE



My Grandma's Peanut Butter Fudge image

This is just the way l love it!!

Provided by Jaimie D

Categories     Desserts     Candy Recipes     Fudge Recipes     Peanut Butter

Time 2h20m

Yield 12

Number Of Ingredients 5

1 cup crunchy peanut butter
1 cup marshmallow cream
2 cups white sugar
⅔ cup milk
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 44.9 g, Cholesterol 1.1 mg, Fat 11.1 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 2.4 g, Sodium 111.1 mg, Sugar 39.9 g

GRANDMA'S CREAMY PEANUT BUTTER FUDGE



Grandma's Creamy Peanut Butter Fudge image

This old-fashioned style of peanut butter fudge is not that easy to find out there. The ones I tend to run across always seem to be the soft, creamy version, which is not what I'm into. If it's going to feel like peanut butter in my mouth, then what's the point? No, I want something that feels dense and firm in my fingers but will almost instantly liquefy in when it hits my tongue.

Provided by Chef John

Categories     Desserts     Candy Recipes     Fudge Recipes     Peanut Butter

Time 1h20m

Yield 64

Number Of Ingredients 5

1 pound powdered sugar
1 ¼ cups unsalted butter
1 ½ cups creamy peanut butter
½ teaspoon kosher salt
1 ½ teaspoons vanilla extract

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.

Nutrition Facts : Calories 95.2 calories, Carbohydrate 8.3 g, Cholesterol 9.5 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.9 g, Sodium 43.3 mg, Sugar 7.5 g

GRANDMA'S PEANUT BUTTER FUDGE



Grandma's Peanut Butter Fudge image

Provided by My Food and Family

Categories     Recipes

Time 20m

Number Of Ingredients 7

6 cups sugar
1 1/2 cups margarine
1 1/2 cups evaporated milk
2 teaspoon vanilla or 1 teaspoon walnut flavoring
2 pkgs (10 oz.) peanut butter chips
1 jar (13 oz.) marshmallow cream
2 cups chopped nuts (opt.)

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.

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

GRANDMA'S PEANUT BUTTER FUDGE



Grandma's Peanut Butter Fudge image

This recipe was given to me years ago by a friend. It disappears quickly and is a favorite of family and friends!

Provided by VIVIBO

Categories     Peanut Butter Fudge

Time 1h

Yield 24

Number Of Ingredients 5

4 cups white sugar
1 (12 fluid ounce) can evaporated milk
1 cup butter
1 cup crunchy peanut butter
1 (7 ounce) jar marshmallow creme

Steps:

  • Butter a 9x13 inch baking dish and set aside. Butter a 3 quart saucepan.
  • Place buttered saucepan over medium heat, and combine sugar, evaporated milk and 1 cup butter within. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  • Remove from heat and stir in peanut butter and marshmallow creme. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.

Nutrition Facts : Calories 307.5 calories, Carbohydrate 43.7 g, Cholesterol 24.9 mg, Fat 14.3 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 6.5 g, Sodium 130 mg, Sugar 39.6 g

GRANDMA EVELYN'S PEANUT BUTTER FUDGE



Grandma Evelyn's Peanut Butter Fudge image

This is an old fashioned recipe for Creamy Peanut butter fudge. This recipe is at least 100 years old. My grandmother made this for Us and also sold it at Church bake sales where it was hugely popular amung the residents of her town.

Provided by Lisa Reinbolt - Roc

Categories     Candy

Time 25m

Yield 36 Pieces, 25-30 serving(s)

Number Of Ingredients 7

1 (14 ounce) can sweetened condensed milk (No substitutions)
1/2 cup real butter
3 cups granulated sugar
1 (16 ounce) jar peanut butter
1 (16 ounce) jar marshmallow cream
2 teaspoons vanilla extract
1 cup chopped walnuts (optional)

Steps:

  • First you will need the following utensils:.
  • 1 Heavy Stock Pot.
  • 1 Small Glass of Cold Tap Water.
  • Wooden Spoon.
  • Teaspoon.
  • 1 Greased 9x12 in Cake Pan.
  • ______________________________.
  • Place first 3 ingredients in Pot, and over Medium High Heat bring to a rolling boil. *Stirring Constantly* to prevent Burning.
  • Once you have reached a rolling boil , continue to boil for several Minutes.
  • Take your teaspoon and gather up a small amount and drop it into the glass of cold water. If it forms a soft ball, it is done. If not, continue to boil for another minute or two until it does.
  • Once it has reached the soft ball stage, Immediately remove from heat and add the remainder of the ingredients in this order:.
  • Marshmallow fluff , Peanut butter, Vanilla and nuts.
  • Immediately pour into cake pan and spread if necessary. Let Cool at room.
  • temperature.
  • This Fudge can be stored in the freezer for up to one year wrapped tightly in Plastic wrap and then in Foil.
  • Wonderful for the holidays or that special gift for someone You love.

Nutrition Facts : Calories 342.5, Fat 14.3, SaturatedFat 5.1, Cholesterol 15.2, Sodium 144.2, Carbohydrate 50.6, Fiber 1.1, Sugar 42.8, Protein 6

PEANUT BUTTER FUDGE (EASY)



Peanut Butter Fudge (easy) image

This peanut butter fudge is made with 7 common kitchen ingredients. (Corn syrup might be an exception for some kitchens.) This is easy to make and it is smooth and creamy. I have been making it for years and it is great for fund raisers. You can use crunchy peanut butter but I prefer creamy.

Provided by SwoR8193

Categories     Candy

Time 25m

Yield 16 squares

Number Of Ingredients 7

2 cups sugar
1/2 cup milk
2 tablespoons margarine or 2 tablespoons butter
3 tablespoons white corn syrup
1/2 cup creamy peanut butter
2 teaspoons vanilla
1 dash salt

Steps:

  • In a heavy sauce pan over medium heat, mix sugar, milk, margarine and syrup stirring only until sugar dissolves.
  • While the mixture cooks measure out peanut butter and vanilla and line a square dish with foil and butter it.
  • Continue cooking mixture until it reaches soft ball on a candy thermometer.
  • REMOVE FROM HEAT!
  • THIS IS IMPORTANT AND WILL EFFECT OUT COME.
  • Let it sit for just a moment (about 5 seconds).
  • Add peanut butter to hot mixture and stir quickly.
  • Add vanilla and stir.
  • Pour into buttered dish.
  • Let it remain still after pouring and the top will have a glossy shine when it sets up.
  • (about 2 hours).
  • Cut into 1 inch squares.
  • This is very rich.
  • Note: When I am making this for my family, I just butter a glass dish and cut it out.
  • For presentation, it is easier to line the pan and remove it before cutting with a thin sharp knife.

Nutrition Facts : Calories 174.9, Fat 5.8, SaturatedFat 1.2, Cholesterol 1.1, Sodium 69.7, Carbohydrate 30.2, Fiber 0.5, Sugar 26.9, Protein 2.3

GRANDMA HERSHEY'S PEANUT BUTTER FUDGE RECIPE - (4/5)



Grandma Hershey's Peanut Butter Fudge Recipe - (4/5) image

Provided by á-519

Number Of Ingredients 7

1 (16-ounce) jar peanut butter
1 cup marshmallow crème
1 teaspoon vanilla
4 cups sugar
1/2 cup white Karo syrup
1/2 cup butter
1 cup evaporated milk

Steps:

  • Line a 13x9x2 pan with foil and grease the foil with butter. Mix the peanut butter, marshmallow crème and vanilla together with a wooden spoon and set aside. Mix the remaining ingredients in a saucepan and bring to a boil; boil for 3 to 5 minutes. Add the heated mixture to the peanut mixture. Pour into the pan and refrigerate until set. Lift out of pan and remove foil. Cut into 1" squares. Store in the refrigerator. Yield about 4 1/2 pounds.

GRANDMA'S NO-COOK PEANUT BUTTER FUDGE



Grandma's No-Cook Peanut Butter Fudge image

I just got this from my sister today, who told me my Grandma used to make this. Posting in response to a request :) *cook time is fridge time *** Just in case you don't read the reviews of recipes, this is most definitely a soft fudge, it doesn't set up firm like typical fudge!

Provided by Marlene.

Categories     Candy

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 4

3/4 cup peanut butter
1/2 cup corn syrup
1/2 cup butter, softened
4 cups powdered sugar

Steps:

  • Mix all ingredients WELL.
  • (using your hands actually mixes it the best).
  • Press into an 8x8" pan.
  • (A light spray of Pam is ok).
  • Toss into the fridge for at least an hour to set up.
  • Cut into 2" squares.
  • Eat.
  • Enjoy!

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Top Asked Questions

What is the best way to make peanut butter fudge?
Chef John 's take on classic peanut butter fudge is easy to make with powdered sugar, unsalted butter, creamy peanut butter, kosher salt, and vanilla extract. It doesn't get much simpler than this basic sheet cake.
What are the ingredients in an easy Fudge?
Peanut butter, brown sugar, butter, milk, confectioners' sugar and vanilla are the ingredients in this easy fudge.
What can you make with Grandma's peanut butter dessert recipes?
From tried-and-true family recipes for PB-infused fudge, cookies, and pies to traditional sheet cakes, candies, and ovenless treats, you'll find a new old-fashioned favorite in this collection of Grandma's best peanut butter dessert recipes.
How do you make fudge with milk and sugar?
In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat. Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly. Refrigerate until firm. Using foil, lift fudge out of pan.

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