A: | 2C sugar |
1C whole milk (if 1%, add 2t butter) | |
2T butter | |
2t corn syrup | |
1oz white chocolate | |
dash salt | |
B: | 1t vanilla extract |
1/3C creamy peanut butter | |
1. | Place (A) in heavy pan, stir to combine. No more stirring! (If you feel compelled to play with it, you can brush the sides down with a pastry brush moistened in water.) |
2. | Place over low-medium heat, and cook to soft-ball (235F). Keep the heat low to avoid scorching. |
3. | Remove from heat, let cool 5 minutes. |
4. | Combine with (B) and beat with electric mixer just until syrup loses its sheen. Place immediately into 8x8" buttered dish, and cool. Cut into squares and enjoy. |
Servings: 24
$Id: peanut_butter_fudge,v 1.1 2017/08/09 07:47:44 deaven Exp $
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