Friday, June 29, 2012

Peanut Butter Fudge

Peanut Butter Fudge


4 cups sugar
1-1/2 cups Horizon Organic Whole Milk
1 tablespoon corn syrup
1 -1/2 cups creamy peanut butter
1 tablespoon vanilla
Grease a 9x13-inch pan. In saucepan, stirring constantly, bring sugar, milk and corn syrup to 234-240 degrees on candy thermometer (soft ball stage). Remove from heat and stir in peanut butter and vanilla. Pour into pan and cool several hours in refrigerator. Cut into small squares.

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