Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Peanut Butter Lemon Fudge




Source of Recipe


Internet


List of Ingredients




2 cups sugar
2 tblsp light corn oil
1/2 cup yogurt
1/4 cup water
1/4 cup peanut butter
1 cup chopped walnuts
1 tsp grated lemon peel
1 1/2 tsp vanilla


Recipe



Mix the yogurt and water together until smooth.
Mix the sugar, oil, and yogurt mixture into a deep sauce pan
Bring to a boil over medium heat, stirring often.
Cover and let boil two to three minutes.
Uncover and continue boiling to 240 degrees.
Move to cooling rack and let cool to 150 degrees.
Mix in peanut butter, walnuts, lemon peel, and vanilla.
Pour into greased 8x8-inch pan and let cool.
Cut into 1-inch squares.