This recipe is extra special to me because our family has used it for generations. The original recipe requires one to remove the sugar from the "fyre' (British spelling). You don't need marshmallow fluff either. A candy thermometer will be needed.
Ingredients
2 tbsp butter
2 cups white sugar
2/3 cup evaporated milk (not sweetened condensed)
1 cup peanut butter
2 tsp vanilla extract
Instructions
1. Grease a 6x11 pan.
2. Place butter, sugar, and milk in a medium sized pot. Bring mixture to a rolling boil. Stirring constantly. Your heat source should be around medium high. As it cooks the temperature rises. No need to place on highest setting.
Using a candy thermometer bring to 'soft boil'. Do not let the tip of the thermometer touch the bottom of the pot. As soon as the temperature is about to hit the spot; pull off the heat.
3. Add vanilla extract. The mixture will sputter for a moment.
4. Then add peanut butter. Blend quickly and thoroughly. Then pour in the greased pan. I prefer a 6x11 pan. Let cool. Slice in desired size.
Susie's Tips and Tricks
Measure out all your ingredients. You need to work quickly.
Don't leave the pot unattended. Continuously stir to prevent the sugar from burning.
If you like a thicker piece of fudge use an 8X8 pan.
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