Homemade peanut butter fudge anyone? This 1920s recipe for Raisin Peanut Butter Candy packs a surprising peanut butter punch but uses only 1/4 cup. The addition of raisins gives this candy texture and adds a peanut butter and jelly note.
The consistency in our test run was on the soft side with a creamy, melt-in-your-mouth texture. The only downside worth noting is that this recipe yields a fairly small batch. Poured into a 9″x9″ pan, it yielded 12 one-and-half-inch squares that disappeared within 24 hours. If you plan on sharing with a larger group, we recommend making a double batch.
Can this recipe be made with other nut butters? Maybe the thicker varieties will stand up to the heat and not add too much moisture. If it can be poured, then save it for toast or baking.
Peanut Butter Raisin Candy - 1923
Ingredients
- 2 cups Sugar
- ¾ cup Milk
- ¼ cup Peanut Butter
- 1 tsp Vanilla
- ½ cup Raisins
Instructions
- Grease or line a 9x9" pan with parchment paper. Set aside.
- Bring the milk and sugar to boil over medium heat stirring frequently. Simmer until temperature reaches 235°F.
- Remove the pan from heat. Working quickly stir in the remaining ingredients until smooth.
- Pour into prepared 9x9" pan. Allow to cool at room temperature until firm. Cut into squares and serve. Store in air tight container or freeze.
Suggestions for Raisin Peanut Butter Candy
+ Dried cherries and apples are delicious substitutions for raisins. Use the same proportion (1/2 cup).
+ Add 1/4 cup of nuts such as chopped peanuts, walnuts, or almonds
+ Add a 1/2 cup shredded coconut
+ Add 1/8 tsp vanilla extract
Source
Adapted from a recipe appearing in Recipes with Raisins – Collected by Belle de Grafe (1923) published by Sun-Maid Raisin Company.
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