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Christy's Extra Rich Peanut Butter Fudge

Source of Recipe

The Ultimate Peanut Butter Cookbook


Recipe Introduction

These are soooo good.... cut them small as they live up to the name. See note below for a variation that worked well for us.

List of Ingredients

2 c Sugar
1/4 t Salt
2/3 c Milk
2 tb Dark corn syrup
1/3 c Peanut butter
2 ts Vanilla


Recipe

Grease an 8 x 8-inch pan. Combine sugar,salt milk and cornsyrup into a 3 quart pan. Stir over medium heat until it boils, then cover and let boil for 2-3 minutes. Uncover. Continue to boil over medium heat without stiring until syrup dropped into cold water forms a ball. Remove from heat. Let cool to lukewarm. Mix in peanut butter and vanilla. Stir until thickened. Spread in pan. When firm, cut into squares.

Buny's Note: We made this per directions, and then tweaked the directions a bit the second time around and it still turned out great. Second time we made it, doubled the recipe (beware, use a big pot!); I also substituted light corn syrup for dark. Cooked it as directed (and let it boil 3 min covered), then let boil until reached about 238 degrees without stirring. Once removed from the heat, immediately stirred in the peanut butter and vanilla, mixing well. Then immediately poured into a buttered 9x13 baking pan to cool, then cut once cool.