Cathy’s Peanut Butter Fudge

Cathy’s mom developed this recipe a long time ago. You do need a candy thermometer. Enjoy!

Original recipe makes 1 – 8×8 inch square pan

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

  • PREP

    25 mins

  • READY IN

    25 mins

Directions

  1. Grease an 8×8 inch square pan.
  2. 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).
  3. 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!

Nutrition

Calories: 281 kcal
Carbohydrates: 40.9 g
Cholesterol: 3 mg
Fat: 12 g
Fiber: 1.3 g
Protein: 5.8 g
Sodium: 120 mg

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