Peanut Butter Fudge

http://online-cookbook.com
Source: JBaldoni
Serves/Makes:1 8x8 inch pan

1 cup (225 ml) sugar
1 cup (225 ml) light brown sugar, firmly packed
1 cup (225 ml) evaporated milk
4 Tbsp (60 ml) light corn syrup
1 pinch salt
1 cup (225 ml) miniature marshmallows
1/2 cup (125 ml) peanut butter
2 Tbsp (30 ml) butter
1 tsp (5 ml) vanilla

In a medium saucepan, cook sugars, evaporated milk, syrup, and salt to the
soft-ball stage (240 degrees (125 C.) on a candy thermometer). Just before
removing from heat, add marshmallows, peanut butter, and butter;
stirring until well blended. Remove from heat and add vanilla, and beat
until glossy. Then pour into a buttered 8 x 8-inch pan. Cool completely
before cutting. Store pieces in an airtight container.

Note: The pieces are also good dipped in melted dipping chocolate and
sprinkled with finely ground nuts.

Sandy U.


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