I started learning how to make peanut butter candy recipes when a was a young child. When I was about 6, I asked Mom to make me some candy. I did not care what kind, I just wanted candy. Mom took me to the kitchen and taught me to mix up some peanut butter candy. It was only a mixture of peanut butter with powdered sugar. After blending it, Mom showed me how to roll it in wax paper to place in the refrigerator. It was simple enough but I still remember how good it tasted to me back then.
I made this easy recipe many times for my children as they were growing up. Sometimes I added a little butter and sometimes when I had peanuts on hand, I rolled the candy in the peanuts. As the candy gets cold, it gets firm and can be cut into serving pieces. Of course, tiny bites are really enjoyed by all children during the mixing.
After I learned how to make peanut candy recipes like the one Mom taught me, I found some do not need an actual recipe. Depending on how much you want to make, you can vary the ingredients. This is especially true with some of the “no cook” recipes. For Mom’s old recipe, sometimes I start with ½ cup of peanut butter, ¼ cup softened butter and 1 teaspoon of vanilla. To this blend I add enough powdered sugar (about 1 cup) to make a “dough like” consistency. If you want chocolate simply add about 1 tablespoon of Hershey’s cocoa powder to mixture.
Since I first learned how to make peanut butter candy recipes, I have collected a lot of recipes. Most are made with peanut butter and it usually does not matter whether it is creamy or crunchy. I do have a few recipes made with peanut butter chips which can be purchased from the grocery. Another recipe which Mom would make for all of us was Hershey’s recipe for fudge. Only after she cooked it she would add a big scoop of peanut butter before pouring into the pan. I am adding it below.
A long time after I learned how to make peanut butter candy recipes, I learned how to make one of the most popular candies in the country. Buckeye balls (Also called peanut butter balls) originated in my home state of Ohio. They represent the buckeyes which grow on the trees for which we are so famous. Most people dip the peanut butter balls totally in chocolate but we from Ohio leave them partially uncovered. The peanut butter shows on part and the chocolate on part which make them look like buckeyes. They are easy to mix but time consuming to dip. They are still worth the effort because they are soooo delicious!
NOTE: When I make fudge in pans I like to line the pan with foil so that I can lift the candy out onto the cutting board. Simply line the pan leaving extra foil to use as handles on the sides and butter the foil lightly.
NOTE: Soft ball is between 234 F degrees to 240 F degrees or mixture forms soft ball when dropped into cold water.
This is how to make peanut butter candy recipes with chips and the added creaminess of marshmallow cream.
Combine the sugars, milk and butter in a large saucepan.
Bring sugar mixture to a boil over medium high heat.
Cook mixture to about 240 F degrees or soft ball stage stirring occasionally.
Remove pan from heat; stir in marshmallows, chocolate chips, peanut butter chips and nuts.
Pour into 9 x 13 inch buttered pan; cool and cut into squares.
Place the sugar, milk and peanut butter in a saucepan over medium heat.
Cook stirring constantly until candy thermometer reaches 245F degrees (Soft ball stage).
Remove from heat and add vanilla; beat until mixture begins to harden.
Pour into a buttered pan; when cold cover with melted chocolate.
When chocolate firms cut into candy bars.
Learn how to make peanut butter candy recipes with marshmallow cream and no chocolate.
Combine brown sugar and cream in a saucepan; bring to a boil and cook to soft ball stage (234 F degrees).
Add peanut butter and marshmallow cream; beat until thick.
Spread into a buttered 8 to 9 inch square pan; cool and cut into squares.
Learn how to make peanut butter candy recipes which require no cooking.
In a bowl combine icing, vanilla and enough powdered sugar to make “dough” consistency.
Sift powdered sugar over smooth work surface; turn icing mixture out onto surface.
Gently roll “dough” to about ¼ inch thick rectangle; add more sifted powdered sugar to keep from sticking.
Carefully spread peanut butter over rectangle; roll up (Jelly roll style) into a long log.
Roll up in wax paper and refrigerate until firm; cut into serving size pieces.
Store in cool place in air tight container with wax paper between layers.
I made this two tone fudge after I learned how to make peanut butter candy recipes.
Combine butter, sugars and milk in medium saucepan over moderate heat.
Bring to full boil stirring constantly; stirring OCCASIONALLY boil for 12 minutes.
Remove from heat; add marshmallow cream and vanilla stirring until smooth.
Remove 2 cups of the hot mixture; stir in peanut butter chips and ½ cup of nuts until melted.
Pour and spread peanut butter mixture into a buttered 9 inch square pan.
To remaining hot mixture add chocolate chips and ½ cup of nuts; stir until melted.\
Pour chocolate mixture evenly over the peanut butter mixture; chill until firm.
Cut into squares; makes about 2 ½ pounds.
Combine sugar, salt, milk and butter in a medium saucepan.
Cook over medium heat stirring constantly until sugar dissolves; cover and cook for 3 minutes.
Remove cover and cook WITHOUT stirring until candy thermometer reaches 236F degrees.
Remove from heat and add peanut butter and vanilla.
Beat with mixer on medium speed until thickened; pour into a buttered 8 inch square pan.
Score fudge into 1 inch squares with sharp knife; cut in the squares.
Melt shortening and chocolate in microwave for 1 ½ minutes on high or until melted stirring 2 times.
Dip candy squares into melted chocolate; sprinkle with chopped peanuts and let stand until firm.
Makes about 60 pieces.
Learn how to make peanut butter candy recipes with mini chocolate chips and granola for delicious flavor and texture.
In a large bowl combine powdered sugar, peanut butter, milk and vanilla; mix well.
Stir in oats, granola and chocolate chips; mix until completely blended.
Roll and press mixture into 1 inch balls; place on wax paper lined cookie sheets.
Let stand until firm; store in tightly covered container in refrigerator.
Combine and mix together in a saucepan the sugar, cocoa powder, milk and butter.
Bring mixture to a boil and cook for 1 ½ minutes; remove from heat.
Stir in oatmeal, peanut butter and vanilla; drop by teaspoonfuls onto wax paper lined tray.
Let cool until set.
When you learn how to make peanut butter candy recipes try these Buckeyes or peanut butter balls.
Cream butter with peanut butter; add sugar and vanilla and blend thoroughly.
Shape into 1 inch balls and place on wax paper lined tray; refrigerate 30 minutes.
Melt the chocolate chips and paraffin together in top of double boiler.
Dip balls into chocolate covering all but a small circle on top; cool on wax paper.
NOTE: You can use a candy dipper or toothpicks to dip the balls.
Make about 75 balls.
Taffy is one of my more recent candies since I have learned how to make peanut butter candy recipes.
Combine sugar, syrups, salt and water in a saucepan over low heat.
Cook and stir mixture constantly until sugar dissolves.
RAISE heat to medium and cook to 266F degrees; NO STIRRING.
Remove form heat and stir in butter; pour into buttered pan.
When cool enough to handle stretch candy out; spread with peanut butter.
Fold candy over and pull to mix in peanut butter; cut into pieces and wrap in wax paper.
When you learn how to make peanut butter candy recipes you will find Hershey's cocoa is convenient and economical.
Combine sugar, salt, cocoa powder and milk in medium saucepan.
Stir constantly while bringing to a boil over medium heat.
WITHOUT STIRRING cook until thermometer reaches 236F degrees or soft ball stage.
Remove from heat and add butter, vanilla and peanut butter.
Cool mixture to 110F degrees; beat until fudge thickens and loses some of its gloss.
Quickly spread in a buttered 8 or 9 inch square baking pan; cool and cut into pieces.
Learn how to make peanut butter candy recipes with mashed potatoes.
Combine and blend mashed potatoes, sugar and salt.
Turn out onto a smooth surface dusted with powdered sugar.
Knead mixture to smooth “dough like” and easy to handle.
Divide dough in half; roll to about 8 inches by 17 inches at ¼ inch thickness between wax paper.
Spread each part with about 1/3 cup of peanut butter; roll up “jelly roll” style.
Place rolls on tray and refrigerate until chilled; slice pinwheels.
NOTE: This candy is great for shipping; layer between sheets of wax paper.
Place peanut butter and vanilla in a medium bowl; set aside.
In a medium saucepan combine sugar and cream.
Bring sugar mixture to a boil; boil for 3 minutes.
Add the hot mixture to the peanut butter bowl; beat with mixer for 2 minutes.
Remove beaters; stir in cracker crumbs until well blended.
Pour mixture onto a buttered plate; refrigerate until cool.
Cut into squares.
Spray 13X9 inch baking pan.
In a large saucepan combine corn syrup and sugar.
Over medium heat cook stirring frequently for 5 minutes until sugar dissolves and mixture begins to boil.
Remove from heat; stir in peanut butter mixing well.
Stir in cereal until well coated; press into prepared pan and set aside.
In a small saucepan over low heat melt the chocolate and butterscotch chips together stirring constantly.
Spread evenly over the cereal mixture; let stand until firm.
Cut into about 24 bars to serve.
Learn how to make peanut butter candy recipes with coconut and dipped in chocolate.
Combine and mix peanut butter, sugar, vanilla, coconut and butter together in a large bowl.
Roll into small 1 inch balls and place on wax paper lined cookie sheet; chill.
Melt chocolate chips until smooth in top of double boiler.
Carefully dip balls into chocolate and place on wax paper; let cool to set.
Store in airtight container.