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2 granulated sugar
2/3 cup (150 ml) milk
2 tbsp (30 ml) light corn syrup
1 tbsp (15 ml) butter
1 tsp (5 ml) vanilla flavoring
1/2 cup (125 ml) peanut butter
Combine the sugar, milk, and syrup in a 3 quarts (2850 ml) heavy pan.
Bring to a boil over medium heat, stirring constantly.
After it comes to a boil, stop stirring and continue boiling until it reaches 234 degrees (100 C.) on a candy thermometer.
Remove from heat and add the butter--do not stir.
Let sit until the temperature drops approximately 110 degrees (45 C.).
Add vanilla and peanut butter and beat just until it starts to lose its gloss (This is a short time so be careful).
Pour into a buttered 8 inch x 8 inch pan.
While still warm, mark out the squares on the candy.
Cool completely before cutting.
Comments
Note: If you want to add chocolate chips to this, add 1 cup of Hershey's Milk Chocolate Chips just before pouring into the buttered pan.
2/3 cup (150 ml) milk
2 tbsp (30 ml) light corn syrup
1 tbsp (15 ml) butter
1 tsp (5 ml) vanilla flavoring
1/2 cup (125 ml) peanut butter
Combine the sugar, milk, and syrup in a 3 quarts (2850 ml) heavy pan.
Bring to a boil over medium heat, stirring constantly.
After it comes to a boil, stop stirring and continue boiling until it reaches 234 degrees (100 C.) on a candy thermometer.
Remove from heat and add the butter--do not stir.
Let sit until the temperature drops approximately 110 degrees (45 C.).
Add vanilla and peanut butter and beat just until it starts to lose its gloss (This is a short time so be careful).
Pour into a buttered 8 inch x 8 inch pan.
While still warm, mark out the squares on the candy.
Cool completely before cutting.
Comments
Note: If you want to add chocolate chips to this, add 1 cup of Hershey's Milk Chocolate Chips just before pouring into the buttered pan.
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