Recipe for Peanut Butter Fudge | Almanac.com

Peanut Butter Fudge

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Stephanie Frey/Shutterstock
about 2 pounds
E. S. Meigs, East Aurora, New York
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When my daughter was growing up, her school used to have candy sales to raise money for supplies needed in the classroom. The mothers were asked to donate. I had a favorite recipe for peanut butter fudge that I always sent. It was a hit then, and it is still a hit as I always make it—by request—for Christmas gifts.

4 cups sugar
3/4 cup evaporated milk
1/4 cup light corn syrup
1/2 teaspoon salt
1/3 cup chunk-style peanut butter
1 teaspoon vanilla

Butter an 8x8-inch baking dish.

In a saucepan, combine sugar, evaporated milk, corn syrup, salt, and 3/4 cup of water. Bring mixture to a boil, cover, and cook for 2 minutes. Uncover and cook without stirring until a little of the mixture dropped in cold water forms a soft ball (232°F on a candy thermometer). Remove from heat. Cool to lukewarm (110°F). Add peanut butter and vanilla. Beat until mixture thickens and loses its gloss. Pour into a prepared pan and cool completely before cutting.

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