Best Aunt Iras Peanut Butter Fudge Recipes

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AUNT GERRY'S PEANUT BUTTER FUDGE



Aunt Gerry's Peanut Butter Fudge image

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

2 cups sugar
2 cups brown sugar
3/4 cup milk
2 cups peanut butter
2 cups marshmallow cream
1 teaspoon vanilla
2 tablespoons butter or 2 tablespoons margarine
1 cup walnuts, chopped

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

AUNT HANNAH'S FOOLPROOF PEANUT BUTTER FUDGE



Aunt Hannah's Foolproof Peanut Butter Fudge image

Creamy. Soft. Peanut Buttery. My sister-in-law gave me this recipe nearly 30 years ago, and my family and friends have insisted that I make multiple batches of it during the Holidays ever since. They've been known to monitor the amount they each receive in goodie packages, and to actually fight over it. I usually omit the nuts, so that the creamy, melt in your mouth texture isn't hindered.

Provided by NanaRLL

Categories     Candy

Time 30m

Yield 1 13x9 pan

Number Of Ingredients 8

1 (12 ounce) can evaporated milk
5 cups sugar
1/2 cup butter or 1/2 cup margarine
1 dash salt
7 ounces marshmallow creme
14 ounces peanut butter (Jiff \ good quality peanut butter is a MUST)
1 teaspoon vanilla extract
1/2 cup walnuts, chopped (optional)

Steps:

  • Lightly butter or grease a 13x9 pan; set aside.
  • Measure out peanut butter, marshmallow creme and vanilla onto a large, lightly buttered or greased plate; set aside.
  • Place evaporated milk and sugar into a large heavy pot; stir until combined. Add butter or margarine and salt.
  • Bring to a boil over medium heat while stirring; adjust heat until a consistent medium-boil is achieved. (You need to lower the heat if the bubbles are popping and spurting dangerously close to your hand while stirring.).
  • Boil 12 minutes (more or less), stirring constantly.
  • Remove from heat; quickly add remaining ingredients and beat by hand until thoroughly combined.
  • Pour into prepared pan. Let cool. Cut into 1-inch pieces. Cover tightly with aluminum foil.
  • Note for subsequent batches: If your batch is less firm than you'd like, increase cooking time a minute or so. If it's too firm, or becomes dry or crystal-ly when cooled, decrease cooking time or add more peanut butter.

AUNT NANCY'S PEANUT BUTTER FUDGE



Aunt Nancy's Peanut Butter Fudge image

Make and share this Aunt Nancy's Peanut Butter Fudge recipe from Food.com.

Provided by Mayniac May Family

Categories     Candy

Time 25m

Yield 30 serving(s)

Number Of Ingredients 7

6 cups sugar
1 cup butter
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
2 (11 1/2 ounce) bags peanut butter morsels
18 ounces peanut butter
1 (13 ounce) jar marshmallow cream

Steps:

  • Mix in bowl- peanut butter and marshmellow cream and set to side.
  • Mix sugar, butter, milk in saucepan and bring to a boil.
  • Boil for 5 minutes.
  • Remove from heat.
  • Mix everything together. (easier if you use a mixer on stir).
  • Put in cookie sheet. (lined with a wax paper).
  • Let cool and harden.

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

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