The weather where I live can't seem to make up its mind. It switches back and forth between cool and hot. This week it's been pretty toasty during the day.
When it's warm inside the house as well as the outside, I would rather not turn on the oven to bake. So, when the urge to make something sweet hit, I made this candy. I have never used a candy thermometer (too confusing with all the different markings - soft ball, hard ball, etc.). You can make this candy without one of those, because the only "cooking" you do is a quick two minutes on the stove. To make it a little more fancy (and portable), I used a cupcake tin with the liners.
Cathy has been "retired" from the paid workforce since 1996 to raise her family which includes one husband, one third grader, one teen and one stepson. She has been cooking and baking for as far back as she can remember for her family and friends in "Cathy's Kitchen." She is excited to be able to share her recipes as well as her cooking and baking hints with other home cooks. Please feel free to comment or ask a question about her recipes or about cooking and baking in general.
1/2 cup margarine
2 cups white sugar
1/2 cup milk
3/4 cup unsweetened cocoa
3/4 cup peanut butter
1 1/2 teaspoons vanilla extract
3 cups old fashioned oats
In saucepan put margarine, sugar, milk and cocoa. Bring to a boil slowly, stirring constantly. Once it comes to a rolling boil, stir occasionally for two minutes. Remove from heat and carefully pour mixture into large bowl. Add peanut butter and vanilla extract and stir until creamy. Last, add the oats, one cup at time. Stir until well combined and pour evenly into cupcake tins.
If you prefer not to use the cupcake tins, you can drop by tablespoonfuls or teaspoonfuls on a cookie sheet covered with waxed paper. Put in refrigerator at least one hour until the candy gets hard. These have to be stored in the fridge and will stay good up to two weeks.
To read more from Cathy, visit onthemenutodayatcathyskitchen.blogspot.com/