Peanut Butter Fudge Recipe
Ingredients
| Brown sugar | 1 16 Ounce | |
| Evaporated milk | 1 5.33 Ounce | |
| Butter/Margarine | 4 Tablespoon | |
| Cider vinegar | 1 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| 1 12-ounce jar chunky peanut butter | ||
Directions
1. Butter 8" by 8" baking pan; set aside.
2. In heavy 3-quart saucepan, mix brown sugar, undiluted evaporated milk, butter or margarine, and vinegar; over medium-low heat, heat to boiling, stirring constantly. Set candy thermometer in place and continue cooking, without stirring, until temperature reaches 238°F., or soft-ball stage (when small amount of mixture dropped into very cold water forms a soft ball which flattens on removal from water). Remove saucepan from heat.
3. With wooden spoon, beat until mixture begins to thicken and cool slightly. Stir in vanilla extract and peanut butter until well blended. Pour into prepared pan.
4. Refrigerate fudge until firm. When cold, cut fudge into 6 strips, then cut each strip crosswise into 6 squares. Store in tightly covered container.
2. In heavy 3-quart saucepan, mix brown sugar, undiluted evaporated milk, butter or margarine, and vinegar; over medium-low heat, heat to boiling, stirring constantly. Set candy thermometer in place and continue cooking, without stirring, until temperature reaches 238°F., or soft-ball stage (when small amount of mixture dropped into very cold water forms a soft ball which flattens on removal from water). Remove saucepan from heat.
3. With wooden spoon, beat until mixture begins to thicken and cool slightly. Stir in vanilla extract and peanut butter until well blended. Pour into prepared pan.
4. Refrigerate fudge until firm. When cold, cut fudge into 6 strips, then cut each strip crosswise into 6 squares. Store in tightly covered container.
Chef
