Peanut Butter Fudge
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
Yield: about 2 pounds
- 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.