C and C Smith Farm

This recipe goes back at least 50 years, probably  farther. My husband remembers his father making this when he was a small child in Black Mountain, N.C. I learned to make it from a Cherokee woman who was a friend of my grandmother's. It is also referred to by some Native Americans as peanut butter candy.

2 cups granulated sugar                  1/4 tsp salt

2 tbsp light corn syrup                      1 tsp vanilla extract

2/3 cup milk                                      1/2 cup peanut butter 

In saucepan, combine sugar, corn syrup, milk, and salt. Bring to boil, stirring until sugar  dissolves. Cook to soft ball stage (236 degrees) or until small amount forms soft ball when dropped in cold water. Remove from heat; add vanilla and peanut butter. Cool approx.15 minutes or until lukewarm. Beat vigorously with wooden spoon until mixture is creamy and begins to thicken. Turn into buttered loaf pan, or pour onto buttered plate. Cool before cutting into squares. YIELD: 1 pound.