- 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.
Originally published as Peanut Butter Cream Fudge in Quick Cooking January/February 2004, p49
This recipe pairs well with a sweet white wine.
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