2 cups sugar
1/4 teaspoon salt
3/4 cup cream
2 Tablespoons light corn syrup
1 teaspoon vanilla extract
1/4 cup crunchy peanut butter
Lightly brush an 8 1/2 x 4 1/2 inch loaf pan with waxed paper, extending over 2 sides. Combine the sugar, cream, corn syrup and the salt in a medium heavy-based pan. Stir the mixture over low heat without boiling until all the sugar has dissolved.
Increase the heat slightly, until the mixture begins to simmer, then cover and cook for another 3 minutes. Remove the lid and clean the sugar from the sides with a wet pastry brush. Do not stir the mixture. Continue to boil the mixture for 10 minutes or until it reaches the soft ball stage or 240 degrees F on sugar thermometer.
Remove from the heat and allow to cool slightly. Stir in the vanilla extract and peanut butter. Beat with electric beaters for 1-2 minutes or until the mixture loses its gloss and begins to thicken. Quickly pour into the pan and smooth the surface. Cover and allow to set. Cut into small squares. Can be refrigerated in an airtight container for up to 1 week.
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