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Peanut Butter Fudge
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- 1 1/4 c. milk
- 1/4 c. light corn syrup
- 4 T. butter
- Pinch of baking soda
- 3 c. granulated sugar
- 1 c. brown sugar, lightly packed
- 3/4 c. Skippy creamy or chunky peanut butter
- 1 tsp. vanilla extract
- 1 c. coarsely chopped peanuts, if desired
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| Set aside a 9 x 13-inch ungreased baking pan. Cover a baking sheet with waxed paper; set aside. In a heavy 4-quart saucepan, combine milk, corn syrup, margarine, baking soda and sugars. Place over medium-high heat and stir occasionally with a wooden spoon until mixture comes to a boil. If crystals are present, wash down sides of pan with a wet pastry brush. Clip on candy thermometer. Stirring constantly, cook to 234° or soft-ball stage. Pour without scaping into baking pan. Cool until bottom of pan fells warm but not hot. Using a wooden spoon, stir in peanut butter, vanilla and nuts. Continue stirring until mixture becomes creamy and begins to lose its gloss. Scrape fudge onto the sheet of waxed paper and spread 1 inch thick. When firm, cut into 1-inch squares. Store in refrigerator. |
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