I just made this again recently, and quickly remembered why I had saved this recipe! Originally found it somewhere online, under the name “Alpha’s Peanut Butter Fudge”. I made a few modifications, and I believe they improved an already great recipe!
2 1/2 cup sugar
5 oz Evaporated Milk
1/2 cup of butter
1 Tbsp light corn syrup
18 oz Peanut Butter
1 tsp Vanilla
In a medium saucepan, dissolve sugar in evaporated milk. Add butter (cut in pieces, if desired) and corn syrup, and, stirring constantly, cook over low heat until butter is melted. Continue cooking, stirring frequently, to soft ball stage. (Using our candy thermometer, this was to 240ºF.)
Remove from heat and mix in peanut butter. Cool to about 120º F and mix in vanilla. Spread in suitable size pan (the larger the pan, the thinner each piece of candy will be). Fudge will still be very soft at this stage; it takes a few hours to set up.
I actually doubled this recipe (because of our large family) … sort of. I forgot to double the peanut butter, but did double everything else, and that was just fabulous. So I would recommend perhaps halving the peanut butter, or if doubling, just use one 18oz jar. Still very peanut buttery … and fantastic!
It took about four hours to cool/set, and then was ready to serve!
One of the things I remember about visits to my Grandma’s house as a kid is her homemade ice cream. She had a little ice cream maker and would make us homemade ice cream on most visits to her house. It was fantastic. I’m still trying to perfect my versions these days, but below is a simple recipe for vanilla ice cream that has worked for me. Remember to get lots of ice and good rock salt for the ice cream maker. (One book I read said 20 lbs of ice for 1 gallon of ice cream! Wow!)
2 1/2 cups sugar
5 cups milk
1 quart heavy cream
2 Tbsp vanilla
1/2 tsp salt
Beat eggs until light and fluffy. Gradually add sugar and continue beating until mixture is stiff. Add remaining ingredients and mix thoroughly.
Pour into 1-gal freezer can and freeze according to manufacturer’s directions. Then enjoy!
(Note: it’s a good idea to plan to “ripen” the ice cream a bit in your regular freezer. Cover the lid and let it freeze for about 4 hours before it’s officially set. Of course, have any amount you’d like before you put it away to finish freezing! It’s too hard to wait!)
I found this recipe online somewhere, and though I have tried several, this one always seems to come out the best. Enjoy!
1/2 c. shortening
1/2 c. butter
1 tsp. vanilla
4 c. sifted powdered sugar
3/4 c. sifted cocoa
3-4 tbsp. milk
3 tbsp. light corn syrup