Monday, December 5, 2011

Christmas Candies Day #3

Making peanut fudge has been long done in our family, every Christmas since I can remember. Granny made the best peanut butter fudge and her recipe is here:
The other recipe of my mom's is also there.
And my favorite one that I make, is also posted but I will put it here so that you won't have to keep clicking to the different spots. But first two more recipes that I have found in my mom's recipe box.

Now I realize that this recipe says divinity, but to me when my mom made it for the first, it tasted close to Granny's peanut butter fudge recipe, only a little fluffier. Yummy!
Peanut Butter Divinity
2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
2 egg whites
1/2 cup chunky peanut butter (mom used creamy)
In 2-quart saucepan combine sugar, corn syrup, and water. Bring to boiling. Cook to hard ball stage (260 degrees F), stirring only till sugar dissolves. In large mixer bowl beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixer. Add peanut butter and beat till candy holds its shape, about 3 to 4 minutes. (Test candy by spooning a small amount onto waxed paper; mixture should "mound" rather than flatten out.) Quickly drop from a teaspoon onto waxed paper. Makes about 3 1/2 dozen.

Peanut Butter Fudge
4 cups sugar
1 1/2 cups milk or half & half
4 tablespoons light corn syrup
1/2 cup peanut butter
2 teaspoons vanilla
few grams salt (less than a pinch of salt)
Combine sugar, salt, milk and corn syrup in a saucepan. Cook to soft ball stage (236 degrees F). Cool to lukewarm and add peanut better and vanilla. Beat until creamy and pour into lightly buttered 8" square pan. Cut into squares when cool.
Makes approximately 1 pound.

This is my recipe I made before it came onto the marshmallow creme jar or the peanut butter chips bag. But it is like the chocolate fudge from the marshmallow creme jar, except I add extra peanut butter. I have made this recipe every Christmas time since Dec. 1991.

Peanut Butter Fudge

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 package (10 ounces) peanut butter chips
2-4 tablespoons peanut butter
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla
Stir together butter, sugar and milk in heavy 3 quart saucepan, bring to full boil stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat. Gradually stir in peanut butter chips and peanut butter until melted.

Add remaining ingredients mix until well blended.

Pour into greased pan 9x13". Cool at room temperature, cut into squares. Makes about 3 pounds candy.

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