|
Enjoy this recipe from Grandma's Best Christmas Recipes.
Submitted by: Jenna Harmon from Dolores, CO
1 T. plus 1-1/2 t. butter, softened and divided
12-oz. can evaporated milk
2-1/2 c. sugar
1 c. creamy peanut butter
1 t. vanilla extract
Coat a 9"x9" baking pan with 1-1/2 teaspoons butter; set aside. In a
large heavy saucepan, combine evaporated milk and sugar. Bring to
a boil over medium heat, stirring constantly, about 10 to 15 minutes,
until mixture starts to thicken and reaches the soft-ball stage, 234 to
243 degrees on a candy thermometer. Turn off heat; immediately stir
in peanut butter, remaining butter and vanilla until smooth. Pour fudge
into prepared pan. Allow to cool completely at room temperature;
cut into one-inch squares. Store in a covered container. Makes 2 to
2-1/ 2 dozen pieces. | |
|
|
Coat a 9"x9" baking pan with 1-1/2 teaspoons butter; set aside. In a
large heavy saucepan, combine evaporated milk and sugar. Bring to
a boil over medium heat, stirring constantly, about 10 to 15 minutes,
until mixture starts to thicken and reaches the soft-ball stage, 234 to
243 degrees on a candy thermometer. Turn off heat; immediately stir
in peanut butter, remaining butter and vanilla until smooth. Pour fudge
into prepared pan. Allow to cool completely at room temperature;
cut into one-inch squares. Store in a covered container. Makes 2 to
2-1/ 2 dozen pieces. |
|
|