PEANUT BUTTER CANDY CORN FUDGE WITH MARSHMALLOW FILLING

PEANUT BUTTER CANDY CORN FUDGE WITH MARSHMALLOW FILLING

Ingredients
4 tbsp light karo syrup ( heaping )
4 1/2 c sugar
1 can cream (evaporated Milk)

2/3 stick butter

2 tsp Vanilla

Creamy peanut butter JIFFY (about a cup or two….. she don’t measure)

Candy Corn

Mini Marshmallows

DIRECTIONS
lightly butter your glass dish (a little smaller than 9×13) have it setting aside

add Sugar to heavy bottomed pot

add Cream

….Stir at med- high  heat with wooden spoon, bringing to a boil.. add your karo syrup 4 tbsp…

once comes to boil,  time it for about 10-12 minutes (estimated time) stir constantly scortches easy you have to stand over this..

..have 1 c cold water ready to side to test if candy is ready if forms a ball at bottom,   taste the ball that forms in the bottom of your cold water test to make sure the grain has cooked out of the sugar… if it does, and the ten minutes are up  it is ready to take off heat…. .

Take off heat  and beat with mixer, set it in the sink with cold water coming down to stop it from cooking.. DO NOT GET WATER IN THE FUDGE will ruin it!!!!!  add your butter

Start adding peanut butter a little at a time, and a tsp vanilla while you beat it with hand mixer..

Mix it up with mixer

Add a little more peanut butter if needed and beat….
will get very thick..

work fast so it don’t harden too much in your pot, you want to pour it while smooth…
pour in HALF of the peanut butter fudge in the buttered dish

add mini marshmallows all over the fudge, work quickly,

sprinkle just a couple candy corn and then pour the rest of fudge over top and spread quickly by using a rubber spatula to get it all out…

take candy corns and place just one each so that when you cut each slice has a candy corn for decoration on top ..

let it cool some and it really is. hard to cut.. when you cut it, it will stay fresh longer if you individually wrap each piece with Saran Wrap.

Give out at Fall Festivals for the Kids.