This recipe is very simple, but if you do not know how to make candy then please follow instructions precisely. I have altered the instructions after a few reviews that it was crumbly. This is not the recipes fault, it is inexperience. Proper candy making is about temperatures. 4 minutes of boiling (from the time the first small bubbles form) bring this candy up to proper fudge/softball temperature as long as you are cooking over medium heat. When in doubt, use a thermometer.
4 cups granulated sugar
1 cup milk
2 cups peanut butter
1 tablespoon butter
1 tablespoon vanilla extract
Directions:
1
Prepare a 9 x 11 glass dish by buttering the bottom.
2
In heavy bottom sauce pan combine sugar and milk.
3
Measure and set aside remaining ingredients.
4
Cook over MEDIUM HEAT (temperature too high will cause it to reach temperature sooner and lead to overcooking) stirring occasionally till it comes to a boil then stir constantly.
5
Let boil for 4 minutes EXACTLY, over cooking leads to crumbly fudge as it has moved past softball stage and into softcrack (measure from the first sight of littlest bubbles or use a thermometer - softball stage) I use a stop watch. Remove from heat.
6
Stir in remaining ingredients till all melted and smooth.
7
Pour into prepared dish and refrigerate until firm.
