Old Fashioned Peanut Butter Fudge Recipe Karo Syrup
There's no marshmallow creme in this Quondam Fashioned Peanut Butter Fudge. That's correct this is pure flossy peanut butter fudge and it's downright addicting! I make this at Christmas and whatsoever time I go the urge for some pure peanut butter season!
Today, I've decided to share my favorite Old Fashioned Peanut Butter Fudge recipe. My mother made this recipe when I was a little girl, and we used to crack open hickory nuts or blackness walnuts from our subcontract for the candy. I can't call up a Christmas that there wasn't a tin of this wonderful creamy fudge sitting amid all the other goodies my female parent made. This recipe has ever been my all-time favorite recipe for Peanut Butter Fudge considering it'southward made with pure Peanut Butter. My non so good picture above doesn't exercise this creamy fudge justice. Sorry, I took this with my cell phone before learning how to employ my Canon Rebel.
Below is my mother's handwritten recipe for this fudge. She wrote this out for me when I left for college, and I won't say how many years ago that was..
You tin can make this candy past using a candy thermometer or you tin apply the cold water test. See my post on How to test candy in cold water , if you have never washed the common cold water test. I also show you in a couple of pictures below, what it looks like in the cold water.
If you're a fan of peanut butter fudge that has marshmallow creme in it, feel gratis to check out this Peanut Butter Fantasy Fudge recipe that so many of yous are familiar with. However, today is all almost plainErstwhile Fashioned Peanut Butter Fudge.
I know there's a lot of you who are agape to attempt making fudge, then I want to evidence y'all, non only how easy information technology is but what each footstep of the cooking process looks like. It literally takes about 5 minutes of cooking time for this candy.
The Cooking Process:
Height Left – Combine all ingredients except the peanut butter, butter, and vanilla in a medium pan.
Meridian Correct – Place a candy thermometer on the side of the pan, (if you're not doing the common cold water test). Bring mixture to a boil over medium heat while constantly stirring.
Bottom Left – Cook until mixture reaches a soft ball stage, (234 degrees on a candy thermometer), if y'all're non using the h2o test, and remove from rut.
Bottom Right –Immediately add the peanut butter, butter, and vanilla.
Now vanquish it with a wooden spoon until it'southward well blended and creamy and immediately spread it into a prepared dish. Note: If the candy sets upwards before you are able to spread it in the pan, you have overcooked it, and unfortunately this can't be stock-still. It will gustatory modality proficient, but it will be dry and crumbly. If the candy seems too sparse don't surrender on information technology. Y'all might have undercooked it just a little. Just shell it a little longer with the wooden spoon before spreading it into the dish. Set information technology aside to completely absurd. If information technology still seems too pasty or non-forming when you try to cut it into pieces, place it in the refrigerator for a while.
Beneath are a couple of pictures showing what information technology looks like to test the candy in cold h2o.
Later the mixture had cooked for about three minutes, I started testing it in the cold water…
Once information technology formed a soft ball in the water and on my fingers for a few seconds before going apartment, I removed the pan from the heat…
Candy Thermometers:
If you lot're testing your candy with a candy thermometer, make certain information technology is calibrated correctly. From the cheapest to the near expensive, a lot of processed thermometers are not correctly calibrated when you lot open up them from the packet. Click here to run into how to calibrate your processed thermometer.
I hope you make and enjoy this creamy wonderful fudge! For another bully old fashioned fudge recipe, cheque out my recipe for Hershey's Sometime Fashioned Cocoa Fudge .
Description
In that location'south no marshmallow creme in this Old Fashioned Peanut Butter Fudge. That's right this is pure creamy peanut butter fudge and it's downright addicting! I brand this at Christmas and any time I become the urge for some pure peanut butter flavor!
- 2 cups white saccharide
- 1/2 cup milk or half & half
- 3 tablespoons light corn syrup
- 3 tablespoons existent butter
- 1/2 teaspoon pure Vanilla extract
- 2 very heaping tablespoons of creamy peanut butter
- 3/4 cup chopped nuts, I use pecans
- Line a 8 x 8 square blistering dish with foil, leaving the foil hanging over the sides for easy removal. Lightly butter the foil.
- Combine the sugar, milk or half & half, and corn syrup in a 2 quart pan over medium heat. Stir mixture slowly only constantly until mixture comes to a boil. Proceed cooking and stirring constantly until the mixture reaches 234 degrees on a candy thermometer or forms a soft ball when dropped in cold water, removing the pan from the heat each time you practise a water test.
- Remove the pan from heat. Add together the butter, Vanilla and peanut butter and mix until smooth. Add nuts, if using, and mix in. Immediately spread in prepared dish.
- Place candy in a freezer or cold place until the candy is totally cooled. Cut and serve or shop in an closed container.
Notes
- Processed will stay fresh for up to v days in an airtight container.
Diet
- Serving Size: xvi
Keywords: peanut butter fudge, fudge, sometime fashioned fudge,
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