Author: Posted Date: 12/17/2007 8:31:33 AM
PEANUT BUTTER CREAM FUDGE
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 thermometer reads 238 degrees (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. squared dish. Cool and cut into squares. Store in the refrigerator. Yield: about 1 ½ pounds.
Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.
Recipe Submitted by Judith
Note from Judith: Made for the first time 11/20/05. Vanessa and I really like this one, Corey preferred the marshmallow type. I'm not sure, this one is not quite as sweet...both very good. Made 12/16/07 to take to Emmaus Regressive Dinner. Well-liked.
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