Peanut Butter Fudge
Yield: about 2 pounds
When my daughter was growing up, her school used to have candy sales to raise money for supplies needed in the classroom. The mothers were asked to donate.
I had a favorite recipe for peanut butter fudge that I always sent. It was a hit then, and it is still a hit as I always make it -- by request -- for Christmas gifts. -- E. S. Meigs, East Aurora, New York
- 4 cups granulated sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon salt
- 3/4 cup evaporated milk
- 3/4 cup water
- 1/3 cup chunk-style peanut butter
- 1 teaspoon vanilla
In a saucepan, combine the sugar, syrup, salt, milk, and water. Bring mixture to a boil, cover, and cook 2 minutes. Uncover and cook without stirring until a little of the mixture dropped in cold water forms a soft ball (232 degrees on a candy thermometer). Remove from heat. Cool to lukewarm (110 degrees). Add peanut butter and the vanilla. Beat until mixture thickens and loses its gloss. Pour into a buttered 8x8x2-inch pan. Cool.