Mrs. D's Chocolate Peanut Fudge

by Stephen Wood

SERVINGS

1 batches scale / convert

INGREDIENTS

1-1/2 cup unsalted peanuts, shelled
3 tbsp. 1/2 plus tsp. unsalted butter
2 cups granulated sugar
1 cup whole milk
1/2 cup Hershey's unsweetened cocoa
1 dash salt
1 tsp. vanilla extract

INSTRUCTIONS

Preheat the oven to 325°F. Toast the peanuts on a baking sheet in the preheated oven until golden brown, about 6 to 7 minutes. Remove the peanuts from the oven and set aside until needed. Lightly coat the insides of a a 9x9x2-inch square cake pan with 1/2 teaspoon butter. Heat the sugar, milk, cocoa, and salt in a 2 1/2-quart saucepan over medium heat. Stir until the mixture is smooth and the sugar is dissolved. Bring to a boil, then adjust heat to medium-low and allow the mixture to cook until it reaches a temperature of 245°F, about 22 to 25 minutes. Use a rubber spatula to scrape down the sides of the saucepan every 5 to 6 minutes. Remove the pan from the heat. Vigorously stir in the remaining butter and vanilla. Fold in the peanuts and pour into the prepared cake pan. Allow to cool to room temperature, about 45 minutes. Cut into desired size and serve.

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