Grandma Hersheys Peanut Butter Fudge Recipe 45
MY GRANDMA'S PEANUT BUTTER FUDGE
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
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
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
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 HERSHEY'S PEANUT BUTTER FUDGE RECIPE - (4/5)
Provided by á-519
Number Of Ingredients 7
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.
PEANUT BUTTER FUDGE RECIPE - (4/5)
Provided by Beefman-2
Number Of Ingredients 6
Steps:
- Grease an 8-inch square pan with butter. In a medium saucepan, combine brown sugar, milk, butter and vinegar. Bring to a boil over medium heat, stirring constantly. Remove from heat and stir in remaining ingredients until well blended. Pour into the prepared 8 inch pan. Let cool and enjoy!
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- Combine sugar and next 3 ingredients in a 2-quart heavy saucepan. Bring to a boil over medium heat, stirring until butter melts. Using a pastry brush dipped in hot water, brush down any sugar crystals on sides of pan. Cook, without stirring, until a candy thermometer registers 235° (soft ball stage). Remove from heat, and let stand 5 minutes. Pour hot syrup over peanut butter mixture in bowl. (Do not scrape sides of pan.) Beat with a wooden spoon until smooth. Quickly pour into prepared pieplate. Cool completely. Cut candy into pieces.
- Tips: Grandma probably used the stage method to determine her candy's readiness, but a thermometer will give you more consistent results. Be sure to check that your thermometer works accurately and adjust accordingly if it doesn't. For example: if water boils at 212° on your thermometer, your thermometer works accurately. If it boils at 210°, cook this recipe to 233°; if the boiling point on your thermometer is 214°, cook this recipe to 237°. Be sure that the bulb of the candy thermometer is fully submerged in syrup but does not touch bottom of saucepan. Don't beat candy too long; it hardens quickly as it cools. Beating candy in a separate bowl helps prevent the grainy texture that results from accidentally scraping any crystals off sides of pan.
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