Saturday, October 27, 2007

Peanut Butter Fudge

2 cups sugar.
1 cup milk.
1 cup brown sugar.
3 Tablespoons Butter.
2 Cups peanut butter (smooth).
2 teaspoons vanilla extract.
1 candy thermometer

Cook first three ingredients to the soft ball stage (234 to 238 degrees) until drops in a cup full of cold water just barely form a ball and will fall apart when removed from the water.
Remove from heat and add the last three ingredients. Beat until it begins to thicken and pour into a buttered 9-by-12 inch or 11-by-13 inch pan, the smaller the pan the thicker the fudge.
Cool and cut into squares.

One of the favorites enjoyed by many who went to Baltimore County Schools in the 60's. It's so good. Somehow, kids were not allergic to Peanuts back then.

1 comment:

Anonymous said...

Thank you so much. A friend and I have been looking for this for awhile.