This recipe was originally published in “Fruits and Candies” around 1920, a publication printed by Lydia Pinkham’s company after her death in 1883.
2 cups white sugar (note to metric users, these are American 240ml cups so keep that in mind when measuring)
6 teaspoons of peanut butter (2 US tablespoons or 1 and 1/2 UK or Australian tablespoons)
1/2 cup or 120ml of milk
1/2 teaspoon of vanilla
Butter or margarine to grease your dish
You’ll also need a candy thermometer or a cup of ice water
Cook together 2 cups granulated sugar, 2 tablespoons peanut butter and 1/2 cup of milk over a gentle heat until it reaches 235-245 degrees F/ 113 – 118 degrees C or forms a soft ball when dropped into ice water.
Add 1/2 teaspoon vanilla, pour into a clean bowl and beat until creamy.
Pour into a buttered dish and when nearly cold cut into small squares.