| 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