Peanut Butter Cream Fudge
I have not tried this fudge. I'm posting this for safe keeping. I found this recipe in Taste Of Home Quick Cooking 2005. With a smooth texture and lots of nutty flavor, the fudge is sure to get smiles from peanut butter lovers of all ages. Note: Reduced fat or generic peanut butter is not recommended. I plan to use Splenda for baking in place of the sugar.
Ingredients
6 serv.Step-by-step instructions
- 1
In a heavy saucepan, combine the sugar, sour cream and salt; bring to a boil. Cover and simmer for 5 minutes. Uncover and cook over medium heat until a candy thermometer reads 238 (soft ball stage).
- 2
Remove from the heat; stir in peanut butter and vanilla. With a wooden spoon, beat until thick and creamy, about 5 minutes. Transfer to a buttered 8-inch square dish. Cool and cut into squares. Store in the refrigerator.
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