EQUIPMENT NEEDED:

Measuring cups
Saucepan
Wood spoons
Slab
Thermometers
Brush
Scraper

INGREDIENTS:

3 c. sugar
3/4 c. peanut butter
1 1/8 c. milk
3/8 tsp. salt

Mix sugar and milk together. Heat to 200 degrees, stirring until sugar is all dissolved. Wash sides of pan with brush dipped in water. Test to make sure sugar is dissolved, dip fingers in water and rub back of spoon. When sugar is dissolved, boil briskly without stirring. Boil to 232 degrees on thermometer. Then remove from heat, test candy in cold water (should be soft ball). Just before candy is done, sprinkle slab with water, spread with palm. When candy is done, pour onto slab. Do not scrape out pan. Allow to cool to 110 degrees. Place on wax paper or use fudge frame. Put peanut butter on top of candy. (If hard, soften with salad oil.) Sprinkle on salt and start working candy with spatula, edges into the center. When fudge is firm, knead with hands until it softens. Make fudge 1/2 inch thick. Pat down to make smooth and shiny. When cold, cut. Makes two dozen bars.