 |
Peanut Butter Cream Fudge
|
 |
2 cups sugar
1 cup (8 ounces) sour cream
1/8 teaspoon salt
1 cup peanut butter*
1 teaspoon vanilla extract
In a heavy saucepan, combine the sugar, sour cream and salt; bring to
a boil. Cover and simmer for 5 minutes. Uncover and cook over medium
heat until a candy thermometer reads 238° (soft-ball stage).
Remove from the heat; stir in peanut butter and vanilla. With a
wooden spoon, beat until thick and creamy, about 5 minutes. Transfer
to a buttered 8-in. square dish. Cool and cut into squares. Store in
the refrigerator.
|
Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |