Thursday, February 5, 2015
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| Cathy's Peanut Butter Fudge |
"Cathy's mother developed this recipe a long time in the past. You do want a sweet thermometer. Enjoy!"
Ingredients :
- 2 cups packed brown sugar
- 1 tablespoon butter
- half of cup milk
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
Instructions :
| Prep : 25M | Cook : 12M | Ready in : 25M |
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- Grease an 8x8 inch square pan.
- In a saucepan over medium heat, combine the brown sugar , butter and milk. Cook until the mixture reaches the tender ball level (234-240 ranges F, 112-a hundred and fifteen degrees C).
- Combine the cornstarch and water, add to the saucepan and mix properly. Remove from warmness and beat for two mins. Stir in the vanilla and peanut butter until thoroughly combined. Spread batter calmly into the organized pan. Permit cool, then reduce into squares and experience!
Notes :
- Reynolds® Aluminum foil can be used to hold food moist, cook dinner it evenly, and make easy-up easier.
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