2 1/3 c. brown sugar
1 5.33 oz can evaporated milk
4 T. butter
1 t. cider vinegar
1 t. vanilla
1 12 oz jar peanut butter
Butter an 8x8 baking pan, set aside. In heavy 3 quart saucepan, mix brown sugar,
evaporated milk, butter, and vinegar, over medium low heat, heat to boiling,
stirring constantly. Set candy
thermometer in place and continue cooking without stirring, until temperature
reaches 238 degrees, or soft ball stage (when small amount of mixture dropped
into a bowl of very cold water forms a soft ball that flattens on removal from
water.) Remove saucepan from heat. With wooden spoon, beat until mixture begins
to thicken and cool slightly. Stir in
vanilla and peanut butter until well blended.
Pour into pa. Refrigerate until
set. Cut into squares when cold. Store in tightly covered container.