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
BUTTER FUDGE
This fudge recipe falls into the creme, penuche, "blond" category of fudge & was one of my Grandma's fudge recipes. For some reason, she called it "Queen's Fudge" but I've never been able to track down any reference on-line. Grandma used to make this when my Mom was a child & then Mom used to make it ONLY during holidays because it was so incredibly rich, sweet & scrumptious! Over the years, it became harder for her to beat the fudge so the occasions we got fudge became more rare. In 1995, she finally turned loose of the recipe & mailed it to me. Well, the letter (I still have) has become aged, torn, spattered & rather than lose it, I'm putting it out here for all of us to enjoy.
Provided by susanmelliot_9363481
Categories Candy
Time 1h
Yield 64 1 inch pieces
Number Of Ingredients 6
Steps:
- SUPPLIES & UTENSILS:.
- 8x8 pan.
- aluminum foil.
- measuring cups & spoons.
- medium to large saucepan.
- candy thermometer.
- electric mixer with paddle attachment, hand-held mixer or wooden spoon.
- scraper.
- airtight container.
- COOKING DIRECTIONS:.
- I pre-measure out all my ingredients first, so I don't have to fumble around (I'm prone to spilling things!) during the assembly & cooking phases.
- Line the pan with aluminum foil.
- Melt butter over medium to high heat, stirring occasionally so it doesn't scorch on the bottom.
- The butter, when cooked correctly, should smell toasty and have a golden brown, nutty color.
- Add sugar, milk & corn syrup to the butter.
- Stir until sugar is dissolved.
- Using the candy thermometer, cook to 235 degrees (soft ball).
- Cool to room temperature, about 45 minutes.
- Scrape the candy into the electric mixer & beat the candy until it becomes thick, creamy & isn't shiny. If you mix by hand or hand-held mixer, be prepared for it to take longer. WARNING: If you over-beat it, the texture becomes grainy.
- Add the vanilla.
- Add the nuts (if using).
- Scrape the fudge into the lined pan & smooth the top evenly.
- Let the fudge set firm, either at room temperature or in the refrigerator.
- When the fudge is set, cut it into small 1 inch squares.
- Store the fudge in airtight container at room temperature for a week or in the refrigerator for up to a month.
MAMIE EISENHOWER'S MILLION DOLLAR FUDGE
Steps:
- In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil. Boil for 6 minutes.
- Meanwhile, place the pecans, marshmallow fluff and chocolate in a large bowl. Pour the boiled syrup over the chocolate mixture. Beat until chocolate is all melted.
- Spray a 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with a nonstick cooking spray and pour fudge into pan. Let harden at room temperature before cutting into 1-inch squares (can be placed in the refrigerator or freezer to speed hardening process).
EASIEST PEANUT BUTTER FUDGE EVER!
Have creamy, delicious peanut butter fudge in under 10 minutes with this no-fail recipe! *WARNING* You MUST use exactly the measurements specified below, or this fudge will not set correctly.
Provided by Wildflower5656
Categories Candy
Time 2h10m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- In a saucepan, slowly bring the milk and sugar to a boil over medium low heat.
- Boil for exactly 2 and a half minutes, stirring constantly to prevent burning.
- Remove from heat, stir in peanut butter and vanilla.
- Mix until smooth.
- Pour into greased 8" x 8" pan, and let cool before cutting. Enjoy!
TIGER BUTTER FUDGE
My younger brother and I share a passion for candy making. This smooth and creamy tiger butter fudge is from a co-worker of mine. -Peg Kipp, Lewisburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 pounds.
Number Of Ingredients 5
Steps:
- Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a heavy saucepan, melt white chips, 1/2 cup peanut butter and 1 tablespoon shortening over low heat; cook and stir constantly until smooth. Pour into prepared pan., In another heavy saucepan, melt milk chocolate chips, 1/2 cup peanut butter and 1 tablespoon shortening over low heat; cook and stir constantly until smooth. Drizzle over vanilla layer. Swirl with a knife. Refrigerate for 30 minutes or until firm. Using the foil, lift fudge out of pan. Gently peel off the foil; cut into 1-in. squares.
Nutrition Facts : Calories 82 calories, Fat 5g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 23mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
MEMAW'S PET® MILK PUDDING
This is my mom's Memaw's Pet® Milk Pudding recipe, only done right if cooked on the stove top. I'll always remember her through her recipes more than her pictures. This recipe is great on cold nights, dressed up with cinnamon. A really great comfort food-I've seen and felt it work! I'm Southern and firmly believe in comfort foods. This pudding is great for holidays, but it is also a really special treat my mom would make on really cold nights, or when she was feeling nostalgic about her grandmother. I hope someone tries it and loves it as much as my family does! We pour a lot of heart into it, too. It always has that extra special feeling to it, because we always make it to share with each other.
Provided by crimsontide
Categories Desserts Custards and Pudding Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk the self-rising flour, sugar, eggs, evaporated milk, and water together in a saucepan placed over medium-high heat. Whisk constantly while bringing the mixture to a boil. Reduce heat to medium-low. Whisking constantly, cook the pudding at a simmer until thickened, about 15 to 20 minutes.
- When the pudding has thickened, stir in the margarine and vanilla extract until thoroughly combined.
- Remove pudding from heat and set aside for about 10 minutes to cool. Sprinkle pudding with cinnamon, and serve warm.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 34.6 g, Cholesterol 105.2 mg, Fat 13.1 g, Fiber 0.2 g, Protein 6.8 g, SaturatedFat 4 g, Sodium 248.3 mg, Sugar 29.6 g
MEMAW'S BANANA PUDDING
Creamy and rich, this homemade banana pudding recipe is so easy. Layer it in a trifle bowl for a pretty presentation. -Ruth Kizer, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large heavy saucepan, bring milk and cream to a simmer. In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisk a small amount of hot milk mixture into egg yolk mixture; return all to pan, whisking constantly. , Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally., Line bottom of a 3-qt. trifle or other glass bowl with half of the vanilla wafers; cover with half the banana slices followed by half the pudding. Repeat layers. Press plastic wrap onto surface of pudding; refrigerate until cold. Just before serving, remove plastic and top with whipped topping. If desired, serve with caramel syrup.
Nutrition Facts : Calories 509 calories, Fat 22g fat (12g saturated fat), Cholesterol 131mg cholesterol, Sodium 380mg sodium, Carbohydrate 70g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.
NAN'S PEANUT BUTTER FUDGE WITH MARSHMALLOWS
This Southern peanut butter fudge with marshmallows was made by my great-grandmother, and there is nothing better.
Provided by rvaym
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 15m
Yield 28
Number Of Ingredients 6
Steps:
- Butter an 8-inch square pan.
- Combine sugar, evaporated milk, and butter in an electric skillet. Set control to 260 degrees F (120 degrees C).
- Bring to a boil and boil 5 minutes, stirring constantly. Turn off heat and add peanut butter, marshmallows, and vanilla extract. Stir until marshmallows and peanut butter are melted and blended. Pour into the prepared pan.
- Allow to cool and cut into squares.
Nutrition Facts : Calories 155.8 calories, Carbohydrate 19.3 g, Cholesterol 5.9 mg, Fat 7.9 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 2.2 g, Sodium 78.9 mg, Sugar 17.2 g
EASY CAKE BATTER FUDGE
The easiest and most fun recipe for fudge! Use yellow cake mix for a very batter-y taste or experiment with any other flavor! My favorite is strawberry.
Provided by Grace Locke
Categories Desserts Candy Recipes Fudge Recipes
Time 1h12m
Yield 15
Number Of Ingredients 4
Steps:
- Grease a 9x13-inch pan.
- Mix cake mix and confectioners' sugar together in a large microwave-safe bowl. Add butter and milk to the cake mix-sugar mixture without stirring.
- Heat in microwave for 2 minutes; stir immediately. Pour fudge into the prepared pan and refrigerate until set, 1 hour. Cut into squares.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 15.2 g, Cholesterol 16.8 mg, Fat 7.3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 4.1 g, Sodium 104.5 mg, Sugar 11.9 g
BUTTER FUDGE
this is a fudge but a melt in the mouth childhood favourite of mine that my mum used to make
Provided by monster123
Time 45m
Yield Makes Batch
Number Of Ingredients 0
Steps:
- Mix sugar, water, butter and condensed milk together in a somewhat tall pot (the mixture rises quickly) and bring to a gentle boil. While the fudge is boiling, stir continously with a wooden spoon for about half an hour, to ensure no sugar burns to the bottom of the pot.
- Nearing the half-hour mark, the fudge should then have become greatly reduced in quantity, thick, sticky, and most importantly, should have the typical darker "brown" colour of fudge (but dark muddy brown means it's turned into toffee). It's better to leave it on longer if unsure, than to take it off the boil prematurely.
- Once it looks ready, take off the boil, add the Vanilla Essence, and beat thoroughly for a minute, then pour mixture into a greased baking tray and allow to cool.
- for at least 6 hours.
- Cut into squares once cooled properly (could take up to 6 hours). The result should be a fudge that is solid, but crumbly around the edges when you cut it (as opposed to the soft and chewy Nougat variety). It should also have a grainy texture. It may take a few attempts to perfect this recipe in a way you enjoy it the most; also note that if your mixture turns into toffee or fails completely, it's best to try again another day with new ingredients as failures often happen for no discernable reason.
MAMAW EMILY'S STRAWBERRY CAKE
My husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it's just as scrumptious as he remembers. -Jennifer Bruce, Manitou, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 532 calories, Fat 21g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 340mg sodium, Carbohydrate 85g carbohydrate (69g sugars, Fiber 1g fiber), Protein 4g protein.
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