Ingrients & Directions
3 c SUGAR 1 ts VANILLA
3 tb LIGHT CORN SYRUP 2 tb BUTTER
1/4 ts SALT 1 c PEANUT BUTTER
1 1/2 c MILK
BUTTER A 9″ SQ. PAN. IN A 3 QUART HEAVY SAUCE PAN COMBINE SUGAR SYRUP SALT
AND MILK. STIR OVER MEDIUM HEAT UNTIL SYRUP BOILS, COVER AND LET BOIL FOR
2″ MINUTES. UNCOVER AND STIR UNTIL MIXTURE FORMS A SOFT BALL IN COOL
WATER. ADD PEANUT BUTTER, VANILLA AND BUTTER BEAT WITH SPOON UNTILMIX
LOOSES GLOSS. TURN INTO BUTTERED PAN AND COOL COMPLETELY. CUT INTO 1″
SQUARES.
Yields
80 servings