Grandmas Creamy Peanut Butter Fudge Recipes

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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 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!

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 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

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

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

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