Recipe: Peanut Butter Fudge (using evaporated milk, brown sugar, and butter)

PEANUT BUTTER FUDGE

1 (1 lb.) pkg. light brown sugar
3 cups granulated sugar
1 (12 oz.) can evaporated milk
2 tbsp. butter
1 tsp. cream of tartar
1 (18 oz.) jar chunky peanut butter
2 tsp. vanilla extract

Grease an 8-inch square baking pan.

In heavy 4 quart saucepan, combine sugars, milk, butter and cream of tartar. Heat to boiling over medium heat. Reduce heat to low. Cook without stirring until mixture reaches 240 degrees on candy thermometer of softball stage. Remove fudge mixture from heat.

Stir in peanut butter and vanilla; beat until fudge begins to get firm. Pour into greased pan. Refrigerate until firm; cut into squares.

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PEANUT BUTTER FUDGE
Makes 2 pounds (36 pieces)

1 lb. brown sugar
1 (5.3 oz.) can evaporated milk
1/4 cup butter
1 tsp. vinegar
1 tsp. vanilla
12 oz. peanut butter

Heat sugar, milk, butter and vinegar to boil, stirring. Cook to 238 degrees without stirring. Cool.

Beat. Add vanilla and peanut butter. Pour into 8x8-inch pan. Cool.

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Hi Carolyn,

I hope one of these is close to the recipe you're looking for. Let us know!

Happy Cooking,

Betsy at Recipelink.com