Peanut Butter Fudge

Ingredients

• 2 cups sugar
• 1/2 cup evaporated milk diluted with 2 tablespoons water
• 1/4 teaspoon salt
• 3 cup peanut butter
• 1 tablespoon butter
• 1 teaspoon vanilla

Method

1. 1

   Cook slowly, stirring occasionally, to 236° or soft ball stage.

2. 2

   Remove from fire and cool at room temperature without stirring until warm.

3. 3

   Add peanut butter, butter, and vanilla.

4. 4

   Beat until smooth and thick.

5. 5

   Pour into buttered pan and slice into squares.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 16. The excerpt below is the record exactly as published.

PEANUT BUTTER FUDGE 2 cups sugar Y2 cup evaporated milk di- 4 teaspoon salt luted with 2 tablespoons water Cook slowly, stirring occasionally, to 236° or soft ball stage. Remove from fire and cool at room temperature without stirring until warm. Add: 3 cup peanut butter 1 tablespoon butter 1 teaspoon vanilla Beat until smooth and thick. Pour into buttered pan and slice into squares. 42 CANDIES SUPER FUDGE 3 cups sugar 1 large can evaporated milk 1 stick butter Mix together and bring to slow boil. Boil 8 minutes, stirring constantly. Remove from heat and add: 1 pint marshmallow cream 3 packages chocolate bits Beat until mixture begins to hold shape. Pour into pan and cut into squares. MEETA H. JACKSON DATE LOAF CANDY 3 cups white sugar 2 tablespoons butter 1 package dates (714 ounces) 1 cup nut meats 1% cups milk Boil sugar, dates (cut fine) and milk until mixture reaches a temperature of 236° or forms a soft ball when dropped in cold water. Remove from flame and add butter. Beat until candy begins to harden, then add nut meats. Drop on damp cloth and form into roll. Roll in the cloth and when cool cut into slices, or put away and cut when needed. Will keep for weeks. BERTHA C. SHEETZ GLACE NUTS 2 cups granulated sugar 1 cup (or more) of unbroken 1 cup boiling water halves of pecans or walnuts 1&4 teaspoon cream of tartar After stirring well the first three ingredients, heat to boiling point in a smooth sauce pan and boil without stirring until it begins to discolor slightly, which is at 310°. Remove from fire and set saucepan in larger pan of cold water, to stop boiling, then set immediately in a pan of boiling water on the stove, keeping water boiling so sugar will not harden. Dip nuts, separately, in hot syrup and drop on oiled paper or very smooth platter. Olive tongs are ideal or a long hat pin. If done correctly each nut will look as if encased in glass. ALICE PAIGE WHITE 43 THE QUAKER COOK Book PEANUT BRITTLE 3 cups sugar 14 teaspoon salt

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