Peanut Fudge

by Kathleen Morrison

Servings: 1 pound

INGREDIENTS

2/3 cup milk
2 tbsp. light corn syrup
2 cups sugar
2 oz. baking chocolate, cut up
2 tbsp. butter or regular margarine
1 tsp. vanilla
1 cup salted peanuts, chopped

INSTRUCTIONS

Combine 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 ballstage (236°F) on the candy thermometer. Stir occasionally to preventsticking. Remove from heat and add butter. Cool to 110°F without stirring, then add the vanilla. Beat until 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.

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Tagged: caramelandfudge, desserts, peanutfudge add tags

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