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Peanut Butter Fudge

Holiday.Cook's picture
Ingredients
  Butter 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Light brown sugar 2 Cup (32 tbs), firmly packed
  Granulated sugar 1 Cup (16 tbs)
  Light cream/Evaporated milk 1 Cup (16 tbs), undiluted
  Vanilla extract 1 Teaspoon
  Peanut butter 3 Tablespoon
  Chopped pecans/Walnuts 1⁄2 Cup (8 tbs), chopped
Directions

1. Using a small amount of the butter (a teaspoon or less), butter a 9-by-9-by-2-inch pan. Line pan with waxed paper; lightly butter paper.
2. In a heavy, 3-quart saucepan, over low heat, cook brown sugar, granulated sugar and cream, stirring constantly with a wooden spoon, until the sugar dissolves and the mixture comes to a boil.
3. Cook, stirring occasionally, until candy thermometer registers 234F, or until a little syrup dropped in cold water forms a soft ball.
4. Remove from heat and add remaining butter.
5. When butter is melted, add vanilla and peanut butter. With wooden spoon, beat until thick and creamy. Stir in nuts.
6. Quickly turn into prepared pan; cool completely; refrigerate.
7. Turn out of pan in one piece. Remove waxed paper. With sharp knife cut into squares.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Saute
Dish: 
Cookie
Restriction: 
Vegetarian
Ingredient: 
Sugar
Interest: 
Kids, Party
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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