Updated Wednesday, November 6th, 2002
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
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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111