Chocolate Peanut Butter Fudge

My Mom made this growing up and she got this recipe from my Aunt Nana!  It's ohhhhh so easy, all you do is melt the butter and peanut butter then pour it over the cocoa,  powder sugar and vanilla! After that you stir until combined, pat it down in a pan place it in the fridge or freezer until it sets!

Seriously so easy! 

The original recipe didn't call for you to melt the butter and peanut butter but one day I found the recipe online when looking for another recipe.  It called for the same exact ingredients but called for the butter and peanut butter to be melted.  The recipe I used before had you use softened butter and then peanut butter, they both work but I do prefer the melted method.

This fudge is so creamy and has just the right balance of peanut butter and chocolate!

Here is what you will need, I had a 1/2 jar and a whole jar so that is why you see 2 jars of peanut butter.  It only takes 1 cup for a single batch!

melt butter in a heavy pan

add peanut butter to the melted butter

after peanut butter melts let it cool for about 10 minutes

pour butter- peanut butter mixture over dry ingredients once it has cool

stir until incorporated

I made a double batch...I used different sizes because I wanted them to be thicker, normally you would use the size on the right for a single batch. 

Peanut Butter Fudge

Easy Peanut Butter Fudge Recipe Creamy Fudge

Ingredients:

1 cup creamy peanut butter
1 cup butter
1 pound powdered sugar (3 ¾ cup)
4  T cocoa
1 tsp. vanilla

Directions:
1. Line a 9" square pan with wax paper.

2. Melt the butter in a saucepan on low heat, add the peanut butter and stir well making sure to fully blend. Remove from heat and cool.

3. In a large bowl, mix the powdered sugar, cocoa and the vanilla.

4.  When the peanut butter/butter mixture is cooled, add it to the powdered sugar and mix thoroughly until smooth.

5.  Pour the mixture into the square pan. Cover with waxed paper. Refrigerate for 30 mins to an hour or in freezer for about 15 minutes.

Divinity

I really do love divinity!  My Great Aunt Dot made the best and always had it at my Grandparent's house every Christmas!  It was the first thing I looked for when I would go to visit!

I made Divinity many years ago but haven't in a long time.  I decided I would make it today and see how it would come out.  So often people say it's soooo difficult to make but if you do exactly what the steps say it's actually not that hard.  Just make sure you read the directions twice and have everything ready to go before you start.  It's also actually cheap to make.

I was given a large bag of pecans over the weekend which to me is a goldmine!  Yay

Add sugar, water, corn syrup and salt in a 2-quart saucepan over low heat until sugar dissolves (becomes clear) and a candy thermometer registers 248 degrees (about 15 minutes).

This is almost at 248 degrees it starts to boil some and the liquid gets clear.  Remove syrup from the heat that this point when it reaches 248 degrees.

Beat egg whites until stiff and then add 1/2 of the hot syrup in a thin stream over egg whites, beating constantly at high speed about 5 minutes. 

While beating on high speed place syrup back on stove stirring occasionally until candy thermometer registers 272 degrees (about 4 to 5 minutes).  Slowly pour hot syrup and vanilla extract over egg white mixture, beating constantly on high speed until mixture holds its shape (5 to 8 minutes). You will hear it change textures in bowl.  I used a kitchenaide and it was done at about 5 minutes.

 Stir in 1 cup chopped pecans or I just simply put 1 pecan on each piece of candy as I did below.

Drop mixture quickly by rounded teaspoonful onto lightly greased wax paper ( i used crisco).

One of my all time favorites!!

Divinity

2 ½ cups sugar

½ cup water

½ cup light corn syrup

¼ tsp salt

2 egg whites

1 tsp vanilla extract

1 cup toasted pecans (optional can just us 1 for the middle)

Garnish : toasted pecans halves

Cook first 4 ingredients in a heavy 2- quart saucepan over low heat until sugar dissolves and a candy thermometer registers 248 degrees (about 15 minutes).  Remove syrup mixture from heat.

Beat egg whites at high speed with an electric mixer until stiff peaks form.  Pour half of hot syrup in a thin stream over egg whites, beating constantly at high speed, about 5 minutes.

Cook remaining half of syrup over medium heat, stirring occasionally until a candy thermometer registers 272 degrees (about 4 to 5 minutes).  Slowly pour hot syrup and vanilla extract over egg white mixture, beating constantly at high speed until mixture holds its shape (about 6 to 8 minutes).  Stir in 1 cup chopped pecans.

Drop mixture quickly by rounded teaspoonful onto lightly greased wax paper.  Garnish, if desired.  Cool