MOM’S PEANUT BUTTER FUDGE

=D Video of my kids as babies scraping the fudge pot and thinking it was Maw Maw’s not mine.. cause Maw Maw is the Fudge Queen  Click Here For Video

soft fudge… mmmm

Here is a pic of the same fudge but made it harder by cooking a tad longer and beating it longer…

Ingredients
3 tbsp light karo syrup ( heaping )
5 c sugar (For choc fudge add 2/3 c. cocoa to your sugar before you add the cream)
1 can cream (evaporated Milk)

2/3 stick butter

around tsp Vanilla

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

DIRECTIONS
Spray the pan with Pam or use butter lightly… have it setting aside

add Sugar to pot (if making chocolate fudge add the cocoa to the sugar and stir before adding anything else)

add Cream (evaporated Milk)

….Stir at med- high  heat with wooden spoon, bringing to a boil.. add your karo syrup 3 tbsp…

once comes to boil,  time it for about 10-12 minutes (estimated time mom DOES NOT time or measure anything) 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 it in the ready waiting pan sprayed with pam, by using a rubber spatula to get it all out…

pour  it in the waiting, lightly greased glass dish

let COMPLETELY COOL at least an hour before cutting.