Cathy's peanut butter fudge

"Cathy's mom developed this recipe a long time ago. You do need a candy thermometer. Enjoy! Original recipe yield: 1 - 8x8 inch square pan."
Recipe by: jeanette

Rate this recipe (18 votes)

797 people have saved this recipe

click for zoom

Preparation Time:

20 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

2 cups packed brown sugar
1 tablespoon butter
1/2 cup milk
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon vanilla extract
1 cup creamy peanut butter

Cooking Preparation of the Recipe:

Grease an 8x8 inch square pan.
In a saucepan over medium heat, combine the brown sugar , butter and milk. cook until the mixture reaches the soft ball stage (234-240 degrees F, 112-115 degrees C).
Combine the cornstarch and water, add to the saucepan and mix well. Remove from heat and beat for 2 minutes. Stir in the vanilla and peanut butter until thoroughly blended. Spread batter evenly into the prepared pan. let cool, then cut into squares and enjoy!