The texture is similar to peanut butter fudge but containes no butter or marshmallow fluff.
It took me less than 20 minutes to make this candy (of course you do have to give it additional time to cool)
Step 1: Ingredients
2 tablespoons light corn syrup
3/4 cup milk (Whole milk taste the creamest but you can use other types of milk)
1 pinch salt
1 teaspoon vanilla extract
1/3 cup crunchy peanut butter (if you would like it even smoother you can use smooth peanut butter)
Step 2: Butter Your Dish
To butter the dish I like to use an empty wrapper from a stick of butter.
After we finish a stick of butter I fold the wrapper and place in the refridgerator.
When I need to butter a pan I just pull a wrapper out and use that.
Step 3: Add to Saucepan
Add the sugar, light corn syrup, milk, and salt to the sauce pan.
Step 4: Cook Mixture
Continue cooking until the thermometer reads 234 degrees F (112 degrees C).
The mixture will bubble up a lot and become slightly darker in color.
Step 5: Add Peanut Butter
Add the vanilla and peanut butter.
The peanut butter will not incoporate into the mixture very well do not worry it will in the next step.
Step 6: Whip the Mixture
The mixture will start out very thin.
As you whip the mixture it will become thicker and lighter in color.
After a few minutes you will notice that the mixture holds the marks wire beater for a few moments before it smoothes out.
It should take a few minutes before it thicken enough (remember look for the mixture to hold the wire beater shape for a few seconds).
Step 7: Pour Into Prepared Dish
It should spread out on its own if you pour quickly enough.
I took time for pictures so I smoothed mine out with a spatula.
Let the candy cool for at least an hour or two (you can speed up the cooling by placing in the refrigerator)
Step 8: Cut and Enjoy
For storage you can place the candy into a sealable container and layer with wax paper.
Or you can do like I do and cover the dish with plastic wrap.