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Peanut Butter Cream Fudge
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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.
Yield: about 1-1/2 pounds.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |