Well, I hope you all have a nice comfy pair of elastic-waist pants, because after today’s recipe you’re going to need them. This rich homemade candy comes courtesy of my friend Tracie. It was her grandmother’s *famous* recipe, sold at all the community events in her hometown. If you know a peanut butter lover, this one is a MUST. With a taste and texture reminiscent of the filling in a Reese’s Peanut Butter Cup, this fudge is rightfully famous.
Yields 64 pieces.
SODIUM CONTENT: 4 mg per piece
2 c. sugar
1/2 c. evaporated milk
1 T. unsalted butter
3 T. light corn
1 c. no-salt-added peanut butter
Grease an 8- or 9-inch square baking pan. Measure out the peanut butter and set aside.
Mix sugar, milk, butter and corn syrup in a 3-quart saucepan. Cook on high heat, stirring constantly, until it bubbles well, about 4 or 5 minutes. Lower heat to medium, continue stirring constantly until mix is a little darker and thicker, approximately 5 minutes more. Remove from heat. Very gently stir the peanut butter into the hot mix, stirring only enough to combine thoroughly. Pour mixture into the prepared pan. Let cool about 15 minutes before cutting into squares. Let cool completely, before transferring to an airtight container for storage. No need to refrigerate, but can be frozen for future use. NOTE: RECIPE DOES NOT DOUBLE WELL!\