Ingredients
2 cups granulated sugar
23 cup milk
1 cup creamy peanut butter or 1 cup chunky peanut butter
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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boil sugar and milk in a medium saucepan, stirring occasionally, to soft ball stage*, or about 236* on a candy thermometer. remove from heat and stir in remaining ingredients. pour candy into a greased 8x8 inch pan and chill. cut peanut butter fudge into squares when cool and firm. *to test for soft ball stage. a small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234* to 240*).