Cathy's Peanut Butter Fudge Good Recipes

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Cathy's Peanut Butter Fudge

"Cathy's mom developed this recipe a long time ago. You do need a candy thermometer. Enjoy!"

Ingredients :

2 cups packed brown sugar
1 tablespoon butter
1/2 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

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 soft ball stage (234-240 degrees F, 112-115 degrees C).
Combine the cornstarch and water, add to the saucepan and mix well. Remove from heat and beat for 2 minutes. Stir in the vanilla and peanut butter until thoroughly blended. Spread batter evenly into the prepared pan. let cool, then cut into squares and enjoy!

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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