Eve’s Peanut Butter Fudge
Yield: about 4 dozen
4 cups sugar
1/2 cup light corn syrup, or white Karo syrup
2 sticks unsalted butter
1 cup evaporated milk
1 tablespoon pure vanilla extract
9 ounces (1 cup) smooth peanut butter (recommended: Jif)
2 heaping tablespoons marshmallow cream
Lightly grease a 9 by 13-inch pan and set aside.
In a large saucepan, combine the sugar, corn syrup, butter, and evaporated milk. Cook over medium heat, stirring occasionally, until it reaches 242.5 degrees F, between the soft and hard ball stages.
Remove from the heat and stir in the remaining ingredients. Beat the mixture with a large wooden spoon until it starts to get stiff. Pour into the prepared pan and let harden.
To serve, cut into pieces about 1-1/2" square and serve.