No. 91, Peanut Almond Fudge (Very Fine)
Makes 24 pieces. Recipe is adapted by Cynthia L. Nobles from George Washington Carvers’s “How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption,” (Seventh Edition, January 1940).
2 cups white sugar
1 cup light brown sugar
½ cup whole milk
½ cup creamy peanut butter
2 tbls. butter
1 tsp. almond extract
1 cup roasted peanuts, coarsely chopped
1. Butter a 7-inch-by-11-inch baking pan and set aside. In a large, heavy-bottomed saucepan, mix together sugars and milk. Cook over medium heat, stirring constantly, until mixture reaches the soft ball stage, 238? F.
2. Remove pan from heat and stir in peanut butter and butter until well combined. Stir in almond extract and beat until thick. Stir in peanuts and spread in prepared pan. Cool completely before cutting.