An upgraded Mexican wedding cookie made of chocolate.
| Servings: | 16 |
| Yield: | 1 to 8 – inch square pan |
Ingredients
- 2 cups white sugar
- 2 tablespoons light corn syrup
- ¾ cup milk
- 1 pinch salt
- 1 teaspoon vanilla extract
- ⅓ cup crunchy peanut butter
Instructions
- Butter an 8x8x2 inch square pan. Set aside.
- In a 2 quart saucepan with a candy thermometer inserted, cook sugar, light corn syrup, milk, and salt, until thermometer reads 234 degrees F (112 degrees C). Remove from heat and stir in vanilla and peanut butter.
- Put peanut butter mixture in a large mixing bowl and beat until mixture begins to thicken. Pour into prepared pan. Chill until completely cooled. Cut into squares.
Nutrition Facts
| Calories | 142 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 32 mg |
| Sugars | 27 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
SO..this was good BUT I used 1 cup of creamy pb in it… 1/3 cup there is NO WAY it would have hardened up..1 cup of creamy was PERFECT!!!! 🙂
Thanks. While still warm, rolled into balls about 3/4 in (made 85). Dipped into tempered milk chocolate. Yummy.
Just finished making my candy it came out delicious! Very soft and moist I will Def be using thisr guide again! To deliciousness
thank you for recipe. just like i yous”t to make.and sometimes add marshmellow cream.
Excellent!! Just like my Mom used to make.
This is a very creamy candy much like a PB fudge but couldn’t be simpler to make! I was very pleased with the end results with so few ingredients.
I LOVE this recipe. It’s peanut butter fudge, with few ingredients and few steps. Love it. We have some food allergies to dairy and corn. I use Agave syrup instead of corn syrup, and oat milk instead of “milk”, and it comes out ridiculously good. Best part is my husband, who has never made anything sweet before, just made this for me last night with no help from me and couldn’t even screw it up!
oh my goodness, the candy came out awesome! We didn’t have a thermometer, so we did the water test. It came out melt-in-your-mouth perfect! thanks so much for the recipe!
Very smooth- taste much like a non-crunchy Butterfinger Bar. Might be great with an added chocolate layer.
I was impressed with how little time it took to make this candy, and it’s really good–especially to peanut butter-lovers!