Perfect fudgey peanut butter, it doesn’t last long! This is an old family recipe, spanning back three generations!
What you will need:
- A large pot (6 quarts or larger)
- Wooden spoon
- Candy Thermometer (optional)
- 2 quart, 8″ x 11″ pan
4 cups sugar
4 cups milk
slightly less than 1/2 a lb of peanut butter
2 tsp vanilla
Cooking spray or shortening (to grease 8″ x 11″ pan)
Tip: You can use either smooth or crunchy peanut butter! We used crunchy!
Tip: If you rest the wooden spoon across the top of pot, it helps prevent the candy from boiling over
How to make it:
- Grease 8″ x 11″ pan
- Put sugar and milk in large pot
- Cook over medium until softball stage (240 degrees on candy thermometer) is achieved. This can take a while. (No candy thermometer? Follow steps at bottom of recipe to test candy for correct temperature!)
- Stir in peanut butter and vanilla
- Mix until smooth
- Pour into 8″ x 11″ pan.
- Let cool.
Refrigeration is recommended.
To test for correct temperature without candy thermometer:
Take cup of very cold water and drop a small amount of candy into water. Candy is correct temperature when you can pick it up, but it flattens.