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Discussion Starter · #1 ·
This has been passed down from generation to generation. :)

1/2 c. Half and Half
6 cups of white sugar
6 T. light corn syrup

Cook in large saucepan until 240F (soft ball stage). Remove from heat.

Add:

1 1/2 c. peanut butter
1 t. vanilla
1/4 c. butter

Beat well, then pour into well-buttered 8x8x2 baking pan.

Chill, then cut into squares.
 

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mmm!

y'know, i'm not a fan of fudge, but i DO like pb fudge... i may have to borrow this recipe! ;)
thanks for sharing :)
 

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Your recipe is alot like my Grandmother's vanilla fudge recipe, only it says to cook to soft ball stage 236 degrees which I did. It failed. Now I have gooey caramel. Seeing your post made me realize that it needed to be cooked to 240 degrees. I was wondering if it would be possible to recook the goo and bring it back up to 240. Have you ever done this? I hate like everything to have to throw this mess out.
 

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These sounds soooo yummy! :)
 

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Discussion Starter · #6 ·
I just realized that I messed this recipe up!! Hopefully, you will read this far! :(

It should be ONE cup of 1/2 and 1/2. My recipe calls for 1/2 pint, and my tired mind didn't make the conversion.
 

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Oh my goodness, I think I just gained 5 lbs reading this! lol Hubby will be thrilled....he loves everything peanut butter, and especially PB fudge!
 
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