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Peanut Butter Candy


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  • 2 cups molasses
  • 1/2 cup light brown sugar, firmly packed
  • 1/4 cup butter
  • 2 cups shelled, dry roasted peanuts


In a heavy medium saucepan, combine molasses, brown sugar, and butter. Boil gently 15 minutes. Stir in peanuts and continue cooking until the mixture reaches 242° on candy thermometer or a drop forms a soft ball* in water. Drop from tip of spoon onto lightly greased cookie sheets and push together to make little cakes. Let harden. Makes about 3 dozen.

*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).

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