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PEANUT BUTTER FUDGE

3 cups white sugar
1 1/2 cup cream (half & half is good)
2 Tablespoon white Karo
1 stick butter
1/2 to 1 cup creamy peanut butter

Take your stick of butter and butter sides of a 3 quart heavy pan,
a 9x13 pan and a plate you will use for your finished fudge. Leave
the stick of butter in the 9X13 pan and also put your peanut butter
in the pan. We like to use 3/4 cup of peanut butter for our fudge.

Put sugar, cream and Karo in your heavy pan trying hard not to
splatter the sugar on sides of pan. Bring to a rolling boil over
medium heat, stirring constantly. Insert your candy thermometer
and continue cooking until it reaches a soft boil. (235 degrees)
Pour immediately into a 9x13 pan, be sure not to pour out the last
1/2 cup of fudge. This is the part that will make your candy turn
to sugar. I usually put this into a small butter sauce dish and
eat it separately. Cool quickly to 110 degrees. Beat the fudge
until it sets up then pour onto your serving plate. This fudge is
a little soft so needs to be kept where it is cool. This is a
favorite of everyone who has had it. I hope you enjoy it too.

If you use whipping cream, you should use 1 cup of it and the 1/2
cup should be regular milk. I use skim milk when I make it this
way.

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