1. 1 18oz jar of peanut butter-creamy or chunky
2. 1 12oz can evaporated milk
3. 3 cups sugar (can use splenda blend)
4. 1 stick margarine
5. 1 tsp vanilla
Use a heavy bottomed pot to ensure even cooking and it is less likely to scorch. Heat should be set to med high. Put sugar, cream, and butter in pot. After mixture begins to boil slightly, stir constantly. you may need to adjust heat to keep it at a low boil. Cook approximately 15 to 18 minutes. You can test doneness by dropping a small amt into cold water and it should firm into a soft ball...After removing from heat, whip in peanut butter and vanilla. Work quickly so it doesn't "set" too much in the pot. Pour into a greased 13x9 casserole and let sit at room temp until cool. Cut and serve.
You can also whip in a little marshmallow cream with pb and vanilla if you like.
Don't flip if it doesn't set good either...still tastes great! My grandma preferred it not to set, and she would scoop some "taffy candy" onto a spoon!
My mom would sometimes add a couple tbs of cocoa to the mixture that you cook to make chocolate and then add nuts in with the pb and vanilla...
Enjoy!! Everyone wants this stuff at Christmas especially, but my guy will eat it anytime, so I taught him to make it too!