Perhaps you’ll need addresses to send these "practice" units to for evaluation???[:p]
I tried to make the Peanut Butter Fudge recipe last night….I forgot to buy the Marshmellow fluff stuff…..So replaced the fluff with more peanut butter….wasn’t bad, not like I remember my Nan’s being though.
I think I need more practice to get it just right.
Sorry all I didn’t have a chance to try my Nan’s peanut butter fudge this past weekend.
I came across her recipe for Chocolate Pudding while looking for the fudge recipe and couldn’t resist making the pudding……LOL The pudding was deeeeeeeeeeeeeeeeeeeeeelicious by the way….[:D]
I will try and make a batch this weekend and post the results!
Loving the beat with a mixer idea .. my hands ache for 3 days when I make fudge anymore
John In Seattle
I have used Alton Brown’s recipe with great success:
Recipe courtesy Alton Brown
2 3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional
Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 64 (1-inch) pieces
User Rating: 4 Stars
Copyright � 2006 Television Food Network, G.P., All Rights Reserved
I am so happy to see this forum-I ,like lunastic,find the recipe on the back of the marshmallow fluff too sweet.Thanks for all the recipes!!!
I made this for Christmas tray’s this year after seeing her make it on a TV show. The good news is IT IS DAMN TASTY!!!!! I was pleased with the ease and the taste.
Rachel Ray 5 minute fudge
� 12 ounce package semisweet chocolate chips
� 1 cup butterscotch chips
� 14 ounce can sweetened condensed milk (save the can)
� 1 teaspoon pure vanilla extract
� 8 ounce can walnuts, plus more for topping
� 1/2 cup raisins or dried currants (a couple of handfuls)
� candied red and green cherries to decorate top (like holly)
� softened butter to grease an 8 inch round cake pan
1. Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
2. Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
3. Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.
4. Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.
To give the wreath as a gift-wrap in cellophane and secure with a bow or ornament.
White Chocolate Wreath with Pistachio
� Substitute the chocolate chips with white chocolate chips, 1 1/2 ounce bag plus 1 cup.
� Substitute 1 to 1 1/2 cups of shelled natural pistachio nuts for walnuts.
� Substitute 1/2 cup dried sweetened cranberries for currants.
Goober and Raisinette Wreath
� Swap butterscotch for peanut butter chips
� Swap large whole peanuts for walnuts used in original recipe (such as peeled Virginia Peanuts)
� Swap 1/2 cup large raisins for currants in original recipe
Thanks, all. As soon as I get a break at work (half the staff is out with the flu; the rest of us are sneezing, shivering, and covering!)I’m looking forward to getting to the kitchen. Hubby loves PB fudge; I prefer milk chocolate and penuche. Thanks again! Luny
Yes plz .. I will be waiting to hear how it turned out. I loooooove PB Fudge and the lady that made the most amazing PB Fudge ever passed away 2 years ago .. I have never been able to duplicate her fudge even with her recipe. They are both missed :~(
Peanut Butter Fudge (Nan’s)
3 Cups White Sugar
1/2 Cup Milk
1/2 Cup Evaporated Milk
1/2 Teaspoon Table Salt
Combine and bring to a boil in a heavy pot, cook until mixture reaches the soft ball stage.
Meanwhile…..Combine in a bowl.
6 Tablespoons Peanut Butter
3 Heaping Tablespoons of Marshmellow Creme
1 Teaspoon vanilla
Once the "syrup" has reached the soft ball stage pour over the peanut butter mixture. Allow to cool a bit, and beat with a mixer until it begins to form. Pour into a greased pan, cool completely and cut into squares.
That’s it, I know it’s a bit cryptic, but I remember it being really, really good. This recipe is copied word for word from a scrap piece of paper, she left me, along with a bunch of other recipes. I’ve never actually made it myself, but If you’d like I’ll try it first this weekend, and post my results…….
Here’s Mom’s Recipe, a little different.
Butter a 9 in square pan
in a large saucepan combine
3 cups lightly packed brown sugar
1 cup granulated white sugar
1/2 teaspoon salt
1 cup undiluted evaporated millk or cream
2 tablespoons butter
Stir over medium heat until the sugar disolves, continue cooking
the mixture until it reaches the soft ball stage. [236*F]
Stir occasionally to prevent sticking.
Remove from heat and cool, without stirring until
the bottom of the pan is likewarm [110*F]
Beat until the fudge looses its gloss.
then quickly stir in
1/2 cups chopped nuts. 1 teaspoon maple flavoring
Pour into prepared pan. When cool, cut into squares.
Makes about 1 1/2 lbs.
Thanks, CajunKing & RebelTruce. I’ll print them out & try within the next month. I think my missing ingredient was corn syrup.
I will post my Nan’s Peanut Butter Fudge recipe tomorrow….I’m currently out of town on business, so I don’t have access to my recipes.
I think her recipe is just about the best tasting Peanut Butter Fudge ever!
Gram Pat always made this fudge, it was heavenly. As a kid I would love to go visit her, and get a piece of fudge.
1 1/2 c Milk
4 oz Unsweetened chocolate (sqs)
4 c Sugar
3 tb Light corn syrup
1/4 ts Salt
3 tb Butter
1 1/2 ts Vanilla
Combine milk and chocolate in medium-size heavy saucepan
Cook over low heat until chocolate is melted
Add sugar, corn syrup and salt and cook, stirring constantly, to boiling
Cook without stirring to 234F on a candy thermometer
(A teaspoonful of syrup will form a soft ball when dropped into cold water)
Remove from heat at once
Add vanilla and butter, but do not stir in
Cool mixture in pan to 110F, or until lukewarm
Beat with wooden spoon until mixture thickens and begins to lose its gloss
(This will take about 15 minutes)
Spread in a buttered 8x8x2" pan
Let stand until set and cool
Cut into squares
Makes about 2 pounds
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