Peanut Butter Fudge

  • on October 2, 2008
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Ingrients & Directions


2 c SUGAR 3/4 c MILK
2 tb WHITE CORN SYRUP 1/3 c PEANUT BUTTER
1 ds SALT 1 ts VANILLA

MIX SUGAR, CORN SYRUP, SALT AND MILK IN A PAN. COOK OVER HIGH HEAT,
WITHOUT STIRRING, TO SOFT BALL STAGE (235 DEG). COOL UNTIL PAN CAN BE
TOUCHED COMFORTABLY. AS IT COOLS, WIPE SIDES OF PAN WITH DAMP TOWEL. ADD
PEANUT BUTTER AND VANILLA TO COOLED CANDY. WHIP UNTIL CANDY LOSES ITS
SHINE AND THICKENS. POUR INTO A BUTTERED 9″ SQUARE PAN. LET STAND UNTIL
FIRM. MAKES ABOUT 36 PIECES OF CANDY.

Yields
36 servings

Article Categories:
Fudges

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