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Grandpappy's Basic Recipes

A Collection of
Easy Candy and Fudge Recipes

Copyright 1976,2008 by Robert Wayne Atkins, P.E.
All Rights Reserved.



Peanut Butter Candy Roll
2 tbsp. milk1/2 tsp. vanilla extract (optional)4 drops food coloring (optional)
4 tbsp. (or 1/2 stick) soft butter2 cups confectioners sugar3/4 cup smooth peanut butter
Put the milk, food coloring, and vanilla extract in a medium bowl. Add the soft butter and stir. Add the powdered sugar and mix to the consistency of pie dough. Divide dough into 2 portions. Roll each portion separately between sheets of wax paper. Spread each portion with smooth peanut butter and roll up like a jelly roll. Chill in the refrigerator for 2 to 3 hours. Then cut into 1/2 to 3/4 slices. Store uneaten candy in the refrigerator in an airtight plastic bowl with a lid.

Peanut Butter Candy I
1/2 pound butter1 cup peanut butter2 tbsp. vanilla extract
1 pound box confectioners sugar3 tbsp. cocoa
In large saucepan, melt the butter and the peanut butter. Add the vanilla extract and the sugar and mix well. Add the cocoa. Stir until well blended. Pour mixture into a buttered pan (8-inch or 9-inch square). Chill until firm. Cut into pieces.

Peanut Butter Candy II
1/2 cup corn syrup or honey1/2 cup peanut butter
1/2 cup dry milk1/2 cup confectioners sugar
In a large bowl, stir the corn syrup and peanut butter together until smooth. Add the dry milk and stir. Add the sugar and stir until well mixed. Pinch of some of the candy mixture and roll into 1-inch diameter balls. Chill in the refrigerator.

Peanut Butter Candy III
1 tsp. vanilla extract1/2 cup peanut butter
3/4 cup milk2 cups granulated sugar
Butter 8-inch square pan and set aside. Stir the sugar into the milk and bring to a boil. Continue to cook until the mixture forms a soft ball when a small amount is added to a cup of cold water. Stir in the vanilla extract and the peanut butter. Mix well and pour into the buttered pan. Cool until firm. Cut into squares.

Whole Wheat Peanut Butter Candy
1 cup butter1 cup honey1 cup peanut butter
1.5 cup whole wheat flour1/2 cup chopped nuts (optional)
Melt the butter, honey, and peanut butter in a saucepan. Stir in the flour and cook for five minutes. Remove from heat. Add nuts if desired. Allow to cool before eating.

Easy Peanut Butter Fudge (36 Pieces)
2 cups granulated sugar1/2 cup water1 cup peanut butter
Butter 8-inch square pan and set aside. In heavy 3-quart saucepan, stir together sugar and water. Cook over medium heat, stirring constantly, until mixture boils. Add the peanut butter. Stir to prevent burning. Continue to cook on medium heat until the mixture pulls away from the pan. Pour into prepared buttered pan. Cool until firm. Cut into squares.

Peanut Butter Fudge (36 Pieces)
2 cups granulated sugar2/3 cup milk2 tbsp. light corn syrup
1 tbsp. butter1 tsp. vanilla extract1/2 cup peanut butter
Butter 8-inch square pan and set aside. In heavy 3-quart saucepan, stir together sugar, milk, and corn syrup. Cook over medium heat, stirring constantly, until mixture boils. Continue boiling, with stirring, to 234F (about 30 minutes) or until syrup, when dropped in ice water, forms a soft ball which flattens when removed from the water and is slightly chewy. (Bulb of thermometer should not rest on bottom of saucepan.) Add vanilla extract and peanut butter. Beat until mixture thickens, about 30 seconds. Quickly pour into prepared pan. Score into squares with a knife. Cool until firm. Cut into squares.

Chocolate Fudge (36 pieces)
Omit peanut butter in above recipe. Add 1/3 to 1/2 cup cocoa powder at first step with sugar, milk, and corn syrup. Increase milk from 2/3 to 1 cup.

Creamy Butter Fudge (36 pieces)
Omit peanut butter in above recipe. Increase milk from 2/3 to 1 cup and increase butter from 1 tbsp. to 8 tbsp. (or 1 stick butter).

Extra Creamy Fudge
2 cups brown sugar1/2 cup milk1.5 tsp. baking powder3 tbsp. flour
2 tbsp. butter1/4 tsp. salt1 tsp. vanilla extract
Combine everything except vanilla extract and follow Peanut Butter Fudge recipe above. Add vanilla extract at the point specified in the above recipe.

Cocoa Fudge (1.5 pounds or 36 pieces)
3 cups granulated sugar2/3 cup cocoa powder1/8 tsp. salt
1.5 cups milk1/2 stick (or 1/4 cup) butter1 tsp. vanilla extract
Stir sugar, cocoa, and salt together in a large saucepan. Stir in the milk. Cook over medium heat until mixture boils stirring constantly. When mixture reaches a rolling boil, stop stirring but continue heating to 234F (or until a drop of the mixture forms a soft ball when dropped into very cold water and then flattens when removed from the water). Remove from heat. Add the butter and the vanilla extract but do NOT stir. Allow to cool to 110F or until lukewarm. Beat with a spoon until the fudge begins to thicken and lose some of its gloss. Quickly spread the fudge into a buttered 9-inch cake or pie pan. Allow to cool and then cut into squares.
Optional: Add chopped nuts after fudge cools to 110F.

Fantastic Fudge
Fantastic Fudge (36 pieces)
(A Fast Simple Recipe That Makes Perfect Fudge Every Time)

1 box (or 16 oz.) confectioners sugar1/2 cup cocoa powder1/8 tsp. salt
1/4 cup milk1 stick (or 1/2 cup) butter2 tsp. vanilla extract
Melt the butter in a large non-stick saucepan over medium-low heat. Then stir in the milk. Add the vanilla extract, confectioners sugar, cocoa, and salt and stir well. Continue to cook over medium-low heat for six-minutes stirring continuously. Remove from heat and allow to cool for two-minutes. Then pour into a buttered 8 or 9-inch cake or pie pan and spread the fudge evenly to the edges of the pan. Chill in the refrigerator for two hours. Slice the fudge into pieces approximately 1.5 inches square and transfer to a serving dish.
Optional: Add 1/2 cup chopped nuts after the fudge cools for two-minutes, stir, and then pour into the 8 or 9-inch pan and chill in the refrigerator.

Caramels
1 can evaporated milk2 cups honey3 tbsp. butter
1 tsp. vanilla extract1/4 tsp. salt1 cup chopped nuts (optional)
Cook the milk and the honey until it forms a firm ball (about 255F). Stir in the butter, vanilla extract, salt, and optional nuts. Pour into a buttered pan. Allow to cool and cut into pieces.

Butterscotch Candy
2 cups brown sugar2 tsp. vinegar
4 tsp. cold water1/2 cup butter
Combine all ingredients and bring to a boil. Continue to boil until a hard ball is formed when a teaspoon of the mixture forms a hard ball when dropped in cold water. Pour mixture into an oiled pan.



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Grandpappy's e-mail address is: RobertWayneAtkins@hotmail.com