GRANNY'S OLD FASHIONED PEANUT BUTTER FUDGE – RECIPE INCLUDED

One of my granddaughters requested I demonstrate how to make my peanut butter fudge. So here ya go. This is a step by step instructional video. It's easy once you know how. This is a rich fudge but so economical to make and you don't need any fancy equipment. You will want to make it again and again. You will find my recipe below. As always exercise caution when cooking. Thank you for watching Simple Food Simple Life. Please LIKE, SUBSCRIBE AND SHARE. Your comments are always welcome. Simple Food Simple Life is on Face book   / twobirdsoutonalimb   #peanutbutterfudge #oldfashionedcooking #peanutbutter Granny's Old Fashioned Peanut Butter Fudge 3 cups of white sugar 1 cup of milk 1 cup of peanut butter, smooth or chunky 4 tbs of cold butter Splash of vanilla extract 1 prepared 8x8 or 9x9 pan greased with butter. Note: (Have a cup of ice water ready to test the sugar mixture. The mixture is done when it reaches the soft ball stage.) In a heavy bottom pan mix the milk and sugar on medium to high heat until it starts to boil. Stir the sugar mixture continuously to prevent burning or sticking. It is important to adjust the heat as needed so as not to burn the mixture. This is the base of the fudge. Cooking time will take about 20 minutes of cooking until done. Just be patient. After 6 or 7 minutes spoon a small amount of the mixture in to the cold water. It will not form a soft ball but this lets you see how close to being done the mixture is. I recommend testing 3 times. Discard the water and start with fresh ice water after each test. When the sugar mixture has reached the soft ball stage, (meaning you can form a soft ball with your fingers from the cooled mixture), turn off the heat and add the cold butter. Mix well. Add the splash of vanilla at this time. Now add the peanut butter mixing until completely incorporated. Carefully pour the mixture into the prepared pan. Cut when cool. This recipe will yield 16 large pieces or 32 smaller pieces. This fudge freezes very well.