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Peanut Butter Fudge

  • 3 cups white sugar
  • 1 1/2 cup cream (half & half is good)
  • 2 tablespoons white Karo
  • 1 stick butter
  • 1/2 to 1 cup creamy peanut butter

Take your stick of butter and butter sides of a 3 quart heavy pan, a 9x13 pan and a plate you will use for your finished fudge. Leave the stick of butter in the 9X13 pan and also put your peanut butter in the pan. We like to use 3/4 cup of peanut butter for our fudge. Put sugar, cream and Karo in your heavy pan trying hard not to splatter the sugar on sides of pan. Bring to a rolling boil over medium heat, stirring constantly. Insert your candy thermometer and continue cooking until it reaches a soft boil. (235 degrees) Pour immediately into a 9x13 pan, be sure not to pour out the last 1/2 cup of fudge. This is the part that will make your candy turn to sugar. I usually put this into a small butter sauce dish and eat it separately. Cool quickly to 110 degrees. Beat the fudge until it sets up then pour onto your serving plate. This fudge is a little soft so needs to be kept where it is cool. This is a favorite of everyone who has had it. I hope you enjoy it too. If you use whipping cream, you should use 1 cup of it and the 1/2 cup should be regular milk. I use skim milk when I make it this way.

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