Peanut Butter Fudge

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2 cups sugar
2 Tbsp. light Karo syrup (“white”)
2 Tbsp. butter
1/2 cup milk
4 Tbsp. peanut butter (generous measure)
Grease an 8- or 9-inch square pan.

Combine sugar, syrup, butter, and milk. Cook mixture over medium heat until it forms a soft ball in cold water (234° – 240°).

Remove from heat; stir in peanut butter. Beat until smooth and pour into greased pan.

Cut into squares while still warm.

16 – 25 servings : Sophia Sublett Martin

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