Five Ingredients Friday

Last Christmas, I made homemade candy and filled quart-sized canning jars. This was a new recipe I tried then. It was the easiest one to make, and it tasted the best. I think it would be great with a layer of melted chocolate poured over the top, but then what wouldn't?

Old Fashioned Peanut Butter Fudge

2 cups sugar
2/3 cup milk
2 Tbsp corn syrup
pinch of salt
2/3 cup peanut butter

Combine first four ingredients, and cook together until it reaches the soft ball stage. Remove from heat and stir in peanut butter. Pour into buttered 8”x8” or 9”x9" square pan. This will set up quickly. Let cool, and cut into pieces.

Peanut butter can be smooth or chunky. You can use any kind of milk: whole, 2%, 1%, skim, even evaporated milk diluted with water. I used smooth peanut butter with 1% milk.

At the softball stage, this fudge is soft, but will hold a shape when cut. If you like your fudge a little firmer, cook it a little longer. My candy thermometer wasn’t working, so I cooked it over medium heat until the bubbles looked thicker and slower and not foamy. I was given this advice on a cooking board, and it worked great!

Guess what happens when you post a blog at 6:30 in the morning? Yep, it takes you until 6:30 that evening to realize you forgot to link to the blog that starts us off every Friday. Go check out Overwhelmed With Joy! to see more great recipes!