Peanut Butter Fudge
- 1 cup - Domino® Light Brown Sugar
- 1 cup - Domino® Granulated Sugar
- 3/4 cup - half and half
- 1 tablespoon - light corn syrup
- a pinch of salt
- 1/2 cup - creamy peanut butter
- 1 tablespoon - butter or margarine
- 1/2 teaspoon - vanilla
Grease an 8-or 9-inch baking dish. In a deep, heavy saucepan, combine sugars, half and half, corn syrup and salt. Stir over medium heat until sugar dissolves. Wash down any crystals on side of pan with a brush dipped in cold water. Boil, without stirring, to 236°F on a candy thermometer (soft ball stage) or until syrup, when dropped into cold water, forms a soft ball that flattens when removed from water. Remove pan from heat; add peanut butter and butter, but do not stir. Set aside until lukewarm (110°F). Add vanilla and beat with a wooden spoon until candy thickens and begins to lose its gloss. Quickly spread into prepared pan. Cool until firm; cut into squares.
Makes 36 pieces.