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Peanut Butter Fudge

  • 2 cups sugar
  • 2/3 cup milk
  • 2 T. butter
  • 2 T. tsp. salt
  • 1/4 cup white Karo syrup
  • 1/8 cup creamy peanut butter

Preparation -
In a large, heavy saucepan, combine all ingredients except the peanut butter. Mix well, then bring to a boil over medium heat, stirring constantly. Continue cooking, stirring constantly, until the mixture reaches the "soft ball stage". (At this point a tiny amount, when added to a glass of very cold water will form a soft ball.) If using a candy thermometer, the temperature should reach 235. Remove from heat and add the peanut butter. Stir until well blended. Spread the fudge mixture in a buttered 8" square pan. Cool for 3 to 4 hours before cutting into squares. Store in an airtight container.


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