Diva's Peanut Butter Fudge

Diva’s Memories of Recipes

Peanut Butter Fudge

---

Inspiration from:  I have been making this Awesome Fudge since I was 12 years old.  My Aunt Polly helped me learn how to make fudge when I would visit her for the summer's in Reno, NV.  She was an incredible women. At the time she passed at the age of 102 in 2005, they found this recipe in her kitchen still written on a piece of paper in my hand writing.

Ingredients
3 Cups sugar 3/4 Cup butter or margarine 2/3 Cup evaporated milk 1 12oz bag of peanut butter chips	1 7oz jar marshmallow cream (I prefer Jet-Puffed) 1 tsp vanilla 1 cup nuts (optional)

Directions

Mix butter, sugar and milk in large heavy saucepan.  Heat to 230 degrees F on a candy thermometer.  Bring to a rolling boil, make sure you stir constantly for 4-5 mins.


Remove from heat.  Stir in peanut butter chips until melted.  Stir in marshmallow creme and vanilla and stir til it loses its gloss.


Spread into a 9x13 greased pan.  Cool to room temperature and cut into squares.

Variations

Yields 1 pound

Diva's Peanut Butter Popcorn

Diva’s Memories of Recipes Peanut Butter Popcorn
Inspiration:  I found this recipe in a church cookbook years ago back in Nebraska. It was my family church that I grew up in.  Federated Church in Mitchell, NE.  I love anything peanut butter.
Ingredients: 1/2 cup margarine 3/4 cup brown sugar 20 large marshmallows 1/4 cup peanut butter 10 cups popped popcorn or 2 bags microwave popcorn	Instructions: Put popped popcorn in a large bowl.  Make sure you sort out the old maids.  Melt margarine, brown sugar and marshmallows in the microwave.  Cook at 1 minute intervals stirring each time and until all is melted and smooth.  While hot, stir in peanut butter and quickly pour over popcorn.  Stir to coat.  Can be made into popcorn balls or spread on a cookie sheet to cool and then broken in to pieces.
Variation:  You can become very creative with this recipe.  Add mini chocolate chips, mini M&M's, pretzels, nuts, raisins, or just drizzle chocolate over the top. Have fun!

Diva's Grandad Dales Divinity

Diva’s Memories of Recipes Grandad's Divinity
Inspiration:  another one of Grandad's recipes he made in the sugar factory lab during campaign.  It takes patience's but well worth it.
Ingredients: 2 egg whites 2-1/2 cup sugar 1/2 cup water 1/2 cup light corn syrup 3/4 cup chopped nuts 1 tsp vanilla	Instructions: Beat egg whites in a large glass bowl until stiff and set aside.  Combine sugar, water and corn syrup in a large saucepan.  Cook to a thin stage (230 degrees F) and pour 1/2 syrup over egg whites; stirring constantly while pouring.  Cook remaining syrup to a hard stage (260 degrees F).  Pour over other mixture and beat until it forms a stiff peak and add nuts and vanilla.  Drop by teaspoon's on waxed paper.
Variation:

Diva's Hard Candy / Lollipops

Diva’s Memories of Recipes

⬗⬗   Hard Candy  ⬖⬖

---

Inspiration from: Grandad use to bring us kids home hard candy he made in a beaker on the bunsen burner in the lab at the sugar factory where he worked.  When he brought in the white cardboard canister, we knew we were in for a treat.  I always made lollipops and hard candy for my kids when they were growing up.  I had a friend who had parties and sold tons of molds... I think we had every mold made.  I preferred to use LorAnn oils when make them.  Cinnamon, clove, and peppermint are the most potent.  I took pride in having the hottest cinnamon candy in town.

Ingredients
2 Cups sugar 2/3 Cups light corn syrup 3/4 Cup water	1 dram oil flavor of your choice liquid food coloring  powdered sugar

Directions

In a 2-quart kettle or large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring.      Continue to cook the syrup, without stirring, until the temperature reaches 260º F; add color. Do not stir; boiling action will incorporate color into syrup.   Remove from heat precisely at 300° F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM. Carefully pour syrup into prepared molds or onto the prepared greased and foil lined cookie sheet. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.)   Cool completely. Break sheet candy into small pieces and dust with powdered sugar, if desired. Store in airtight containers between waxed paper. If making lollipops, do not dust with powdered sugar, but place in sucker bags and secure with twist ties.  Store hard candy in a cool, dry place. (Do not refrigerate.)

Variations

Be very careful with the hot syrup, extremely hot, so take precautions for yourself and anyone around you while making the candy.