Grandmothers Chocolate Peanut Butter Fudge Recipes

MY GRANDMA'S PEANUT BUTTER FUDGE

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.

PEANUT BUTTER FUDGE

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.

GRANDMA'S PEANUT BUTTER FUDGE

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.

GRANDMA'S CREAMY PEANUT BUTTER FUDGE

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.

GRANDMA TRUMBETAS' COCONUT PEANUT BUTTER FUDGE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Beat cake mix, peanut butter, eggs, and 2 2/3 tablespoons softened butter together in a large bowl until you have a smooth batter. Spread about 2/3 of the batter into the prepared baking dish; press remainder into small balls and set aside.
• Stir frosting, sweetened condensed milk, chocolate chips, and 2 teaspoons softened butter together in a bowl until smooth; spread atop the layer of batter in the baking dish. Lightly flatten balls of batter with your fingers and spread atop the frosting mixture.
• Bake in preheated oven until golden brown, 20 to 25 minutes. Cool completely before cutting into 24 squares to serve.

MOM'S HOMEMADE FUDGE

Steps:

• Lightly grease a 9x12 baking pan.
• Measure out all the ingredients before starting.
• Melt the butter in a large stock pot over medium heat.
• Add the sugar and evaporated milk, then stir to combine.
• Bring to a rolling boil for 8 minutes. When the temperature reaches 285-degrees F, remove it from the heat.
• Quickly add the vanilla extract, peanut butter, marshmallow fluff, and chocolate chips.
• Beat vigorously for 3 minutes.
• Pour the fudge into the prepared pan and let set for 1 hour until completely set and cooled before cutting.

GRANDMOTHER'S CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Combine first 5 ingredients, boil until soft ball stage.
• Remove from heat, then add butter and peanut butter.
• Stir around a few times and let cool slightly.
• Then add vanilla.
• Beat it and pour out onto buttered dish, or parchment covered dish. (Grandmother always used an oval meat serving dish, I tend to use a small rectangular pan. This makes for evenly sized pieces.)
• Cool, and cut into squares.