- 2/3 c Milk
- 2 tb Light Corn Syrup
- 2 c Sugar
- 2 oz. Baking
Chocolate; Cut Up
- 2 tb Butter Or Regular Margarine
- 1 tsp. Vanilla
- 1 c Peanuts; Salted, Chopped
- Combine the milk, corn syrup, sugar and chocolate in a heavy 2-quart
saucepan. Cook over medium heat, stirring constantly, until the
sugar is dissolved. Continue cooking over medium heat until the
candy reaches the soft ball stage (236 degrees F) on the candy
thermometer. Stir occasionally to prevent sticking.
- Remove from the heat
and add the butter. Cool to 110 degrees F without stirring, then
add the vanilla. Beat until the fudge begins to lose its shine.
- Stir in the peanuts and quickly pour into a greased 8-inch square baking
pan. Cut into squares when candy is completely cooled.
Recipe yields 1 1/2 pounds of peanut fudge.