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Recipe For Cathy’s Peanut Butter Fudge

Recipe For Cathy's Peanut Butter Fudge

Cathy’s mom developed this recipe a long time ago. You do need a candy thermometer. Enjoy!


  • 2 cups packed brown sugar
  • 1 tablespoon butter
  • 1/2 cup milk
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butte


1. Grease an 8×8 inch square pan.

2. In a saucepan over medium heat, combine the brown sugar , butter and milk. cook until the mixture reaches the soft ball stage (234-240 degrees F, 112-115 degrees C).

3. Combine the cornstarch and water, add to the saucepan and mix well. Remove from heat and beat for 2 minutes.

4. Stir in the vanilla and peanut butter until thoroughly blended. Spread batter evenly into the prepared pan. let cool, then cut into squares and enjoy!

Original recipe yield: 1 – 8×8 inch square pan.

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