Peanut Butter Fudge Hearts

     Here is yet another Valentine's day recipe! Last week, I put up directions for Maine Valentine's and Candy-Cookie hearts so now, here is my final recipe before Valentine's Day. After the day itself, there's no need for recipes because everyone can gorge themselves on half-price chocolate!

     This recipe is from our ancient and well-used copy of Betty Crocker's Cookbook.

Ingredients:
2 cups sugar
2/3 cup of milk
1 cup peanut butter
2 T. light corn syrup*
2 t. vanilla
4 to 4 1/2 cups powdered sugar

*Corn syrup isn't something we usually keep around so I used this recipe to make a substitute.

Directions:
Mix sugar, peanut butter, milk, and corn syrup in a 2-quart sauce pan. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; remove from heat. Cool, without stirring, till bottom of pan is lukewarm, about 45 minutes. Stir in vanilla. Stir in powdered sugar, a cup at a time, until mixture is very stiff. Press into a greased 8x8 pan (I used a 9" circle pan). Refrigerate until firm, about 30 minutes.


In order to get the hearts, I used a cookie cutter after the fudge was set. Because the fudge was thicker than the cutter was tall, I pressed it down as far as possible and then used small tongs to pull out the cutter and shape.

Place shape on a piece of foil, or a plate, or whatever you want. Use your fingers to keep pressure on the shape and gently lift the cutter.

Mine turned out really, really well. You could really do any shape you wanted as long as it didn't have tiny pieces and edges; small projections would probably break off. I wrapped some in foil for my family for Valentine's day:

All the little pieces left over from cutting out the shapes I cut up and put in a bowl. Wonder how long that will last. ;) Enjoy and... don't get a stomach ache!