Make rich and creamy homemade fudge for peanut butter lovers.

• 2 cups sugar
• 2/3 cup milk
• 2 T. butter
• 2 T. white Karo syrup
• 1/8 tsp. salt
• 1/4 cup creamy peanut butter

Preparation -
In a large heavy saucepan, combine all ingredients except the peanut butter. Bring to a boil. Lower heat to medium and cook, stirring constantly, until the temperature on a candy thermometer reaches 235º F, or the soft ball stage. (At this point a tiny amount, when added to a glass of very cold water will form a soft ball.) Add the peanut butter and stir until well blended. Spread the mixture into a buttered 8" square pan. Cool for 3 to 4 hours before cutting into squares. Store in an airtight container.

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Recommended ...

Taylor Candy, Canning and Deep Fry Thermometer This thermometer features clear markings that measure from 100ºF to 400ºF. Its 12-1/2" long, stainless-steel frame is sturdy and features a metal clip that will hold the thermometer safely to the side of your pan up to one inch thick. It works well for candymaking... featuring markings for thread, soft ball, hard ball, soft crack and hard crack stages.

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