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Peanut-butter Fudge


1 (l lb.) box light brown sugar
2 cups white sugar
3/4 cup milk
1 (18 oz.) jar peanut butter, creamy or chunky
1 tsp. vanilla

Mix sugars and milk and bring to a boil, then cook for 2 full minutes. 
Remove from heat and quickly add peanut butter and vanilla. 
Mix well. 
Pour into 9x13-inch buttered pan. 
Refrigerate for 1 hour or more and cut into squares.

Notes from my mom: 

Seems that I always have to throw in my thoughts:

I've tried it with the dark brown sugar - it was just nasty.
I usually use Peter Pan Reduced Fat (green cap) and tastes just as good with 30% less fat.
I just noticed as I was typing this up that it called for a 9x13 pan - I've always used a 9x9 disposal pan - I'm sure the 9x13 works just fine.

If you cook on medium heat you really don't have to watch that closely. I've boiled for well over 2-minutes with no stirring and all was fine. On the other hand, if you don't cook the full 2 minutes it doesn't harden well. I like my peanut butter fudge firm and on the dry side - if you like it a little softer and more moist then the 2 minutes or just under is probably the way to go.

Recipe taken from Treasured Recipes by members and friends of the East Barre Congregational Church, submitted by: Shirley Aldrich

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