Peanut Butter Fudge

 

In this recipe you are getting the best of both worlds because peanut butter and cocoa both go into this recipe. One important thing is making sure the fudge reaches the right temperate on the stove. Use a candy thermometer or even a digital thermometer for a more accurate reading. You will want the fudge to reach around 238-240 degrees before removing from the heat.

Ingredients:
3 cups sugar
3 tablespoons cocoa
¼ teaspoon cream of tar tar
1 cup evaporated milk
3 tablespoons light corn syrup
½ cup margarine
1 teaspoon vanilla
1 ½ cups peanut butter
2 cups chopped walnuts

Cooking Instructions:

 

Step 1: Butter an 11 x 7 inch baking dish. In a 3 quart sauce pan cocoa, sugar and cream of tar tar. Add evaporated milk, corn syrup, and margarine. Cook over medium high heat stirring until mixture boils.
 

Step 2: Clip a candy thermometer onto the pan. Reduce heat to medium. Continue to cook stirring until temperature reaches 238 degrees. Remove from heat. Add vanilla and peanut butter. Mix well and fold in nuts.

 

Step 3: Pour mixture into pan. Allow to cool.