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- Jeanne Poff
- 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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