Do you want to participate in a cookie swap but don’t have the time to make several dozen cookies? Do you need a last minute gift for a teacher, hostess or neighbor? Or do you find the taste of peanut butter fudge irresistible and use the holidays as an excuse to make it? Whatever the case, this is the recipe for you!
Traditional fudge recipes call for the use of a candy thermometer to ensure the exact cooking temperature has been reached – otherwise you end up with either a gooey mess that you must eat with a spoon, or a brick that would cause your teeth to chip. This recipe includes common ingredients found in your kitchen and requires only 10 minutes to prepare, and it is absolutely delicious!
If you need to make a lot – don’t double the recipe – just make two batches to ensure the texture comes out perfect!
Grandma’s Easy Peanut Butter Fudge Recipe
Ingredients:
2 cups sugar
1/2 cup milk
1 tsp pure vanilla extract
3/4 cup creamy peanut butter
Instructions:
1. Butter an 8×8″ glass baking pan. Measure out all ingredients prior to beginning the recipe.
2. In a saucepan over medium heat, bring the sugar and milk to a boil, stirring constantly. Boil for exactly 2 1/2 minutes.
3. Remove from heat. Stir in the vanilla extract.
4. Stir in the peanut butter. Blend well until smooth.
4. Pour into buttered dish and smooth out. Let it completely cool before cutting into pieces.
Enjoy!
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Mary and Jim
Grandma’s Easy Peanut Butter Fudge Recipe
Ingredients:
2 cups sugar
1/2 cup milk
1 tsp pure vanilla extract
3/4 cup creamy peanut butter
Instructions:
1. Butter an 8×8 inch baking pan. Measure out all ingredients prior to beginning the recipe.
2. In a saucepan over medium heat, bring the sugar and milk to a boil, stirring constantly. Boil for exactly 2 1/2 minutes.
3. Remove from heat. Stir in the vanilla extract.
4. Stir in the peanut butter. Blend well until smooth.
4. Pour into buttered dish and smooth out. Let it completely cool before cutting into pieces.
recipe courtesy of Old World Garden www.owgarden.com
How long will this keep at room temp. Or, can it be frozen?
Yes regular sugar
Can you make just chocolate fudge with this recipe if so How much cocoa would you use
These both look soon good…love them both. Do you have the recipe for the no bakes that doesn’t have the cocoa in it, instead it’s all peanut butter?
I’m wondering about the amount of time – 2 and 1/2 minutes – at 9,500′ altitude. We normally boil things longer, as water boils here at about 198*. I also have to add about 20 minutes for water-bath canning. Any suggestions for this fudge recipe? Thanks!