Friday, December 23, 2011

Peanut Butter Fudge

Here's another of my Mom's great recipes.  This is really simple and tastes so much better than anything you'll buy at a store.  You'll have about 2 lbs. of fudge and I usually get 36 pieces out of an 8X8 pan.  Do not double this recipe or the fudge will be runny.

Peanut Butter Fudge

2 c. sugar
1/4 c. light corn syrup
1/2 c. milk
1/4 tsp. salt
2 Tbsp. butter
1 tsp. vanilla
1 c. peanut butter
1/2 c. chopped peanuts (optional)

Combine sugar, corn syrup, milk, and salt in medium saucepan.
Cook over low heat, stir constantly, until sugar dissolves.
Cover pan for 1 min. to allow steam to dissolve sugar on side of pan.
Uncover pan; cook without stirring to 236 degrees.
Remove from heat.  Add butter
Add vanilla, peanut butter, and nuts.
Beat until thickened and loses its high gloss.
Turn immediately into a buttered 8x8x2" pan.
When completely cool, cut into squares.

This can be stored for 2-3 weeks in a tightly covered container with wax paper between the layers,
 so the fudge won't stick together.

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