"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Peanut Butter Fudge Recipe

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This recipe for Peanut Butter Fudge, by , is from Our-Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Hilland
Added: Thursday, June 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar
1 cup heavy cream
1/2 cup butter or margarine
1 tbsp corn syrup
1 tsp vanilla extract
1/4 cup peanut butter

Lightly grease a 9 x 5 inch loaf pan

Directions:
Directions:
Put sugar, cream, butter, corn syrup in a 3 qt heavy saucepan. Stir constantly over low heat until butter melts and sugar dissolves. Do not stir. Increase heat to medium high. Place candy thermometer into candy mixture. Begin testing for soft ball stage.(234-240 degrees) a little before thermomether reads 234 degrees. Test for soft ball stage by dropping a small amount into cold water. If it forms a soft ball that flattens out when removed from water, it is done, if not continue to test every minute until done. Remove pan from heat. Without stirring, add vanilla and peanut butter. Let cool to lukewarm(110 degrees) and a skin forms over mixture. Stir fudge thoroughly with a wooden spoon. Fudge will begin to thicken, and lose sheen. It will still flow but will be sluggish. Spread evenly into prepared pan. Chill about 8 hours or until firm enough to cut. Cut into 1 in squares.

Personal Notes:
Personal Notes:
Variations: You can make this a chocolate chip peanut butter fudge by adding 1/2 cup chocolate chips just before pouring inton pan to cool.

 

 

 

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