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Peanut Butter Fudge
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Recipe Information

Jeanne Poff

Serves/Makes:1 pound

  • 2 cups (475 ml) sugar
  • 1/8 tsp (1 ml). salt
  • 3/4 cup (175 ml) milk or cream
  • 2 tbsp (30 ml) light corn syrup
  • 4 tbsp (60 ml) peanut butter (more, if preferred)
  • 1 tsp (5 ml). vanilla
  • Cook first 4 ingredients to soft ball stage (234 degrees (100 C.) on candy thermometer, or until soft ball forms in cold water.
  • Cool to lukewarm.
  • Add peanut butter and vanilla.
  • Beat until creamy.
  • Pour into a lightly buttered pan, 8 x 8 inch.
  • Let stand until firm.
  • Cut into squares.
From Fannie Farmer Cookbook.

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