This recipe was originally published in “Fruits and Candies” around 1920, a publication printed by Lydia Pinkham’s company after her death in 1883.

Find out more about Lydia Estes Pinkham and the important part she played in Women’s health in the US in the late 1800’s.

Ingredients

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

Method

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.