Recipe: Peanut Butter Fudge

Peanut Butter Fudge
An old Pennsylvania Dutch Recipe

3 cups granulated sugar
3 tablespoons Hersheys Cocoa
1 tablespoon flour
1 tablespoon Kayro syrup
pinch os salt
1 cup milk

Mix above together and cook on low heat, stirring constantally until it reaches 240 degrees on a candy thermometer. Remove from heat and stir in:

3 tablespoons peanut butter
3 tablespoons marshmellow creme
nuts of your choice
1 teaspoon vanilla

pour and spread on a well greased meat platter or sheet cake pan. Let cool and cut into squares. Remove from platter or pan and store in covered candy dish.

ENJOY