Sunday, April 11, 2010

Peanut Butter Fudge

1 C sugar
1 C brown sugar
1 C evaporated milk
2 Tbls light corn syrup
1/4 tsp salt
1 tsp vanilla
1 C peanut butter

Mix sugar, salt, syrup and milk in pan. Bring to boil slowly. Cook, stirring constantly, until temperature reaches 235° on a candy thermometer. (It changes consistency a little and starts to pull away from the sides of the pan a bit as you stir.)

Remove from heat; add peanut butter and vanilla. DO NOT STIR.

Cool to lukewarm, then beat just until creamy, losing gloss and beginning to hold shape. Pour into a buttered/sprayed 8x8" pan. Cut into squares to serve.

It's delicious on its own, but I often make this and chocolate fudge at the same time and swirl them together while they're both still warm. :) Or, as in the picture, I put chocolate chips and/or peanuts in the bottom of the 8x8" pan before pouring in the fudge. Use creamy or crunchy peanut butter, stir in nuts (peanuts, pecans, walnuts, etc.) if you like...

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