Peanut Butter Fudge

Ingredients

• 1 1/4 cups sugar
• 1/4 cup milk
• 2 tablespoons peanut butter

Method

1. 1

   Mix well together and cook about 10 minutes or until it forms a soft ball.

2. 2

   Beat and pour into a buttered dish before it becomes too hard to pour readily.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 52. The excerpt below is the record exactly as published.

. 114 cups sugar or maple syrup, 1 table- spoon butter, 3 tablespoons water, 3 quarts popcorn. Boil sugar or syrup with butter and water mee it spins a thread. Pour this -on popcorn and if desired, shape into balls. MRS. JULIA WENDEL. - Patience. 1 cup sugar, 214 cups milk. Let boil until sugar is all dissolved. Strain into another kettle and add 3 cups sugar, Stir until dissolved, then let boil rapidly until it forms a soft ball in wa- ter (like fudge), then remove from fire and let it cool, and beat. MRS. A. L. HEPPLER. << Orange Sticks. Take oranges with thick skins, cut the skins into strips, put for 10 minutes in salt water (1 tsipoon Sa 2 - cups water), drain and cover with fresh boiling water and cook un- til tender. Make a syrup of 1 cup sugar to 1 cup water and cook until it threads, then add the orange sticks and cook until they are crystalized. MRS. F. M. SANFORD. Boston Creams. 3 cups sugar, 2 cups cream or condensed milk, 1 teaspoon vanilla. First caramelize 1 cup sugar, then add 1 cup cream. When nearly to boiling point, add other 2 cups sugar. Stir until caramelized sugar is all dissolved, then add second cup cream. Boil until nearly hard ball stage. Remove from stove, cool and beat. When cool enough add nuts. Pour into buttered platter and - cut into squares. MRS. GEORGE B. MOWRY. Maple Creams. 1 cup maple syrup, one-third cup brown su- gar, one-third cup thick (sweet) cream. Boil until it reaches soft ball stage. Cool, beat until thick and pour on buttered platter or dish. When cool, cut in cubes. Nuts may be added. MRS. GEORGE B. MOWRY. Taffy. 8 cups sugar, 14 cup vinegar, 14 cup water. Cook un- til it forms a thread when dropped from spoon. Flavor. Pour on buttered platter. Stretch lightly with the finger tips when cool - enough to handle. | MRS. J. H. REDD. Peanut Butter Fudge. 114 cups sugar, 14 cup milk, 2 table- spoons peanut butt

Cook this with the app: pantry check, scaling, and the assistant.