2 c White sugar
1/4 c Light corn syrup
1/2 c Milk
1/4 ts Salt
2 tb Margerine
1 c Peanut butter
1 ts Vanilla
Combine sugar, syrup, milk, and salt. Cook over medium heat, stirring
constantly, until sugar dissolves and mixture is boiling. Insert candy
thermometer. Cook, without stirring to the soft-ball stage, 236 degrees on
the candy thermometer.
Remove from heat. Add butter, and let cool until lukewarm without stirring.
Add peanut butter and vanilla.
Beat until candy begins to thicken and loses its gloss. Quickly turn into a
buttered 8×8 pan, and cool. Cut into squares.
Better if allowed to “cream” for 24 hours.
Notes: This is the recipe my sister and I always used when we were kids. We
didn’t have a candy thermometer and did the soft ball test by dropping some
into a cup of cold water.
This is my absolute favorite fudge of all…..
A trick my old Appalachian granny told me was to let the pan cool after
cooking until you could comfortably put your hand on the bottom…then it
was ready to beat like crazy.
I’ll bet the kitchen aid mixer (wish I had one) would do this task in no
time…
Yields
1 Servings