Peanut Butter Fudge

1. 1

   Lightly butter a 9 x 9 x 2-inch pan.

2. 2

   Line with wax paper; lightly butter wax paper.

3. 3

   In a heavy, 3-quart saucepan, cook the brown sugar, granulated sugar and cream over low heat, stirring constantly with wooden spoon, until the sugar dissolves and the mixture comes to boiling.

4. 4

   Cook, stirring occasionally, until candy thermometer registers 234u00b0 or until a little in cold water forms a soft ball.

5. 5

   Remove from heat.

6. 6

   Add butter; set aside, without stirring, to cool to lukewarm (110u00b0).

7. 7

   Add vanilla and peanut butter.

8. 8

   With wooden spoon, beat until thick and creamy. Stir in nuts.

9. 9

   Quickly turn into prepared pan; cool completely. Refrigerate.

10. 10

    Turn out of pan in one piece.

11. 11

    Remove waxed paper. With sharp knife, cut into pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.