Easy and Healthy Lunch Idea

by nicholmom3 on April 29, 2008

Peanut Butter Fudge

Makes 1 twelve-and-one-half-by-nine-inch-sheet


  • 2 Tbs unsalted butter, chilled, plus more for pan
  • 3 Tbs light corn syrup
  • 1 Cup granulated sugar
  • 3/4 Cup packed light-brown sugar
  • 3/4 Cup milk
  • 1/2 Tsp salt
  • Pinch of baking soda
  • 6 Tbs creamy peanut butter
  • 1 Tsp pure vanilla extract
  1. Lightly butter a twelve-and-one-half-by-nine-inch-sheet pan.  Line bottom with parchment paper or plastic wrap; set aside.  In a medium heavy-bottomed saucepan, combine corn syrup, both sugars, milk, salt, and baking soda.  Bring to a boil over medium-high heat, stirring occasionally.  Insert a candy thermometer.  Cook, stirring frequently, until temperature registers 236 degrees (just below soft ball stage); DON’T OVERCOOK!
  2. Immediately remove saucepan from heat, stir in the chilled butter, then the peanut butter and vanilla until smooth.  Pour mixture into prepared pan.  Set aside in a cool, dry place and let fudge set. 
  3. Store fudge in an air-tight container for up to one week.

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Exercise Journal: 4/28 | The Active Family
April 30, 2008 at 8:31 am

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hedy April 29, 2008 at 6:33 pm

I’ll have to try this!

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