Peanut Butter Fudge
1 cup brown sugar (packed)
1 cup granulated sugar
3/4 cup Meyenberg Evaporated Goat Milk (undiluted)
1 tbsp light corn syrup.
1/2 cup creamy Peanut Butter
1 tbsp butter
1/2 tsp vanilla
dash salt

Combine sugars, goat milk, corn syrup & salt. Mix well. Place on medium heat and bring to a boil. Place thermometer in mix and cook, stirring occasionally until it reaches 236 degrees F (soft-ball stage).
Remove from heat and add peanut butter and butter.
Cool to 115 degrees F without stirring.
Add vanilla and beat until thickens and begins to loose its gloss. Pour into buttered 8-inch square pan.
Cool and cut in squares (49 pcs - about 1-1/2 lb)

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