PEANUT BUTTER CANDY BALLS
2 cups sugar
½ cup milk
1 teaspoon vanilla
1 cup Peanut crunchy butter
Cook the milk, sugar and vanilla, bring to a boil 2 minutes, move off heat, add the Peanut crunchy butter
Mix well, pour in container.
Best chilled over night, it should be like a very thick Carmel texture, workable!
Place coconut flakes, in a large bowl, scoop a small amount, spoon size, drop it in the coconut, rolling it until all covered, then roll in the palm of you’re hand to form it, place on parchment paper, chill in refrigerator a few hours, these are so good and tasty!
Recipe and photp: Janet Ladner Anderson
