How do you make peanut butter fudge?

Question

I know there are many different ways to make it, but what is the traditional way to make peanut butter fudge?

Answer 1

Easy Peanut Butter Fudge

INGREDIENTS
1 1/3 cups milk
2 pounds brown sugar
1/4 cup margarine
1 1/2 cups peanut butter
1 teaspoon vanilla extract

DIRECTIONS
In a medium saucepan over medium heat, combine milk and sugar. 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 the heat and stir in margarine, peanut butter and vanilla. Quickly spread into a 9x13 inch dish. Allow to cool almost completely before cutting into squares. Store in an airtight container.

Answer 2

"Peanut Butter Fudge" - 16 large squares

2 tbsp. butter or margarine
1 (4 oz.) can evaporated milk
1 2/3 cups sugar
1/2 tsp. salt
1 tsp. vanilla extract
1 1/2 cups peanut butter pieces
2 cups miniature marshmallows
1 cup semisweet chocolate pieces

Butter 8x8" pan.
Simmer butter or margarine, milk, sugar and salt 4 to 5 minutes, stirring, until melted and smooth. Remove from heat; vigorously stir in vanilla, peanut butter pieces and marshmallows until melted. Pour into prepared pan; cool.
Melt chocolate pieces over hot water; spread over peanut butter mixture. Refrigerate at least 2 hours. Cut into squares.

Answer 3

4 cups sugar
1/2 cup light corn syrup, or white Karo syrup
2 sticks unsalted butter
1 cup evaporated milk
1 tablespoon pure vanilla extract
9 ounces (1 cup) smooth peanut butter (recommended: Jif)
2 heaping tablespoons marshmallow cream

Lightly grease a 9 by 13-inch pan and set aside.
In a large saucepan, combine the sugar, corn syrup, butter, and evaporated milk. Cook over medium heat, stirring occasionally, until it reaches 242.5 degrees F, between the soft and hard ball stages.

Remove from the heat and stir in the remaining ingredients. Beat the mixture with a large wooden spoon until it starts to get stiff. Pour into the prepared pan and let harden.

To serve, cut into pieces about 1 1/2-inches square and serve

Answer 4

Chocolate-Peanut Butter Fudge Squares:

3 cups sugar
1/2 teaspoon salt
1 cup milk
1/2 cup butter
3 tablespoons creamy peanut butter
1 teaspoon vanilla extract
1 (8-ounce) package semisweet chocolate squares
1 teaspoon shortening
Garnish: peanut halves

Combine first 4 ingredients in a saucepan; cook over medium heat, stirring constantly, until sugar dissolves. Cover and cook 3 minutes; uncover and cook, without stirring, until candy thermometer registers 236° (soft ball stage). Remove from heat; add peanut butter and vanilla.

Beat at medium speed with an electric mixer until thickened; pour into a buttered 8-inch square pan. Score into 1-inch squares with a knife; cool. Cut into squares.

Microwave chocolate squares and shortening in a 2-cup glass measuring cup at HIGH 1 1/2 minutes or until melted, stirring twice.

Dip fudge squares into chocolate mixture; place on wax paper. Garnish, if desired; let stand until firm.

Yield: Makes 5 dozen

Answer 5

http://www.thatsmyhome.com/fudge-recipes/peanut-butter-fudge-recipes.htm For more check here! There are way too many out there... I dont know what's traditional for your family... so try these.

Peanut Butter Cocoa Fudge

1 cup plus 3 Tbsps. chunky peanut butter
1 cup butter (no substitutes)
3 1/2 cups confectioners sugar
3 Tbsps. baking cocoa
1 Tbsp. vanilla extract

In saucepan, combine peanut butter and butter. Cook and stir over medium heat until blended. Remove from heat; stir in confectioners sugar, cocoa and vanilla.

Spread into a buttered 8 inch square pan.

Freeze for 30 minutes, or until firm before cutting into squares. Store at room temperature.

Makes 2 dozen pieces
Praline Peanut Butter Fudge

1 cup evaporated milk
2 cups granulated sugar
1 teaspoon salt
1/2 stick plus 6 tablespoons real butter, divided
10 to 12 ounces peanut butter chips
About 1/2 cup creamy peanut butter
1/2 cup light brown sugar, packed
1/2 cup light Karo syrup
1 cup pecans
2 cups sifted confectioners' sugar

Line a 9-inch square glass baking dish with aluminum foil. Butter well or spray with nonstick spray.

To make bottom layer: In a heavy saucepan, combine milk, sugar, salt and 1/2 stick butter. Bring to a boil, between medium and medium-high heat, and cook for about 7-8 minutes, stirring constantly.

Remove from heat. Add peanut butter chips and creamy peanut butter. Stir well, working quickly to avoid the candy from setting up in the saucepan. Quickly pour mixture into prepared pan. Smooth out the top, if necessary. Refrigerate until firm.

To make top layer: In a small saucepan, melt 6 tablespoons of butter. Add brown sugar and Karo syrup. Stir until smooth. Bring to a boil and stir for 30 seconds. Remove from heat. Add nuts and confectioners' sugar. Stir well. Quickly pour over bottom layer. Chill for at least 2 hours. Cut into small squares.

Makes about 36-48 small pieces.

Answer 6

this is an old recipe of my grandmother's, I haven't made it, but my mom used to:

1 cup white sugar
1 cup brown sugar
1/2 cup milk
pinch of salt
1 teaspoon vanilla
2 Tablespoons Peanut Butter

Mix all ingrediants in pan. Boil, stirring to keep from burning, to soft ball stage. Beat until creamy. Pour in pan. Cut when cool

Answer 7

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