Peanut Butter Candy
“You want something sweet?”
“I could go for something sweet!”
No matter how hungry you are there is always room for something sweet in a New Orleans home!
My great-aunt Julie (pronounced j OO – l ee) made the most delicious Peanut Butter candy that was not overly sweet and had the perfect crispness to it, which set it apart from fudge. The exact recipe has not been found but has been closely replicated. I have been successful by following the steps used to make Pralines (a decadent sugary pecan candy). Both of these confections are so delicious it is hard to eat just one!
SUPPLIES
- Heavy gauge 4 quart pot
INGREDIENTS
- 2 cups white sugar
- 1 cup brown sugar
- 1/2 cup evaporated milk (Eagle Brand PET Evaporated Milk®
- 1/2 cup heavy cream
- 3 or 4 Tbsp butter- CONFIRM
- 3/4 cup Trader Joe’s Peanut Butter®
- 1/4 cup JIF Peanut Butter®
- 1/8 tsp vanilla extract
PREPARATION
Set aside a 9×13 glass baking dish.
Put cold water and a couple of ice cubes in a small bowl & set aside to test the candy to determine if it has reached the soft ball stage. Or have a candy thermometer on hand.
Using a heavy gauge pot, heat the evaporated milk, cream and both sugars. Stir constantly as the mixture becomes hotter.
When the candy is about 238 degrees (Soft Ball stage), remove the pot from the heat.
(Another way to test if the candy is at the Soft Ball Stage. Drizzle a little bit of the candy in the bowl of cold water with ice. It is ready when it forms a ball that is soft to the touch.)
Stir in butter and vanilla, then mix thoroughly.
Then add the peanut butter and mix well.
Pour the mixture into 9×13 glass baking dish.
Allow the candy to cool until it has firmly set up, then cut into squares with a sharp tipped knife.
When completely cooled, lift the candy and parchment paper from the baking dish, then separate the squares.
Store candy in a tightly sealed container.
Enjoy Keeping It Creole!
Peanut Butter Candy
Ingredients
- 2 cups white sugar
- 1 cup brown sugar
- ½ cup evaporated milk
- ½ cup heavy cream
- 4 tbsp butter
- ⅛ tsp vanilla extract
- ¾ cup Trader Joe’s Peanut Butter®
- ¼ cup JIF Peanut Butter®
Instructions
- Prepare a 9×13 inch glass dish with parchment paper.
- Have a candy thermometer on hand.If you do not have a thermometer, set aside a small bowl of cold water with ice to aside to test the candy to determine if it has reached the soft ball stage.
- In a heavy gauge pot on medium heat stir milk, cream, and sugars until it reaches a soft ball stage.
- Drizzle a little bit of the candy in the bowl of cold water with ice. It is ready when it forms a ball that is soft to the touch.)
- When candy is about 238°, remove from the heat.
- Stir in the butter and vanilla then mix thoroughly.
- Then add the peanut butter and mix well.
- Pour the mixture into the parchment paper lined 8×8 glass baking dish.
- Allow the candy to cool slightly, then cut into squares with a sharp tipped knife.
- When it is completely cooled, lift the candy and parchment paper from the baking dish, and separate the squares.
- Store candy in a tightly sealed container.