Peanut Butter Fudge

* Exported from MasterCook II *

Peanut Butter Fudge

Recipe By : Anita A. Matejka
Serving Size : 64 Preparation Time :0:15
Categories : Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c granulated sugar
1/2 c skim milk
1/3 c peanut butter
2 tbsps corn syrup
2 tbsps margarine -- at room temperature
1 tsp vanilla
1/2 c peanuts

Line an 8 x 8 x 2" baking pan with foil, extending foil over edges of pan.
Butter the foil; set pan aside. Butter the sides of a heavy 2-quart
saucepan. In the saucepan combine sugar, milk, peanut butter, and corn
syrup. Cook over medium-high heat to boiling, stirring constantly with a
wooden spoon to dissolve sugar. This should take about 5 minutes. Avoid
splashing mixture on sides of pan. Carefully clip candy thermometer to
side of pan. Cook over medium-low heat, stirring frequently, till
thermometer registers 234, soft-ball stage. Mixture should boil at a
moderate, steady rate over the entire surface. Reaching soft-ball stage
should take 8 to 10 minutes. Remove pan from heat. Add 2 tablespoons
margarine and vanilla, but do not stir. Cool, without stirring, to 110,
about 55 minutes Remove thermometer. Beat vigorously till just beginning
to thicken; add nuts. Continue beating until very thick, but still glossy.
This should take 6 to 7 minutes total. Quickly turn fudge into prepared
pan. Candy will lose is gloss after it's turned in pan. While fudge is
warm, score into 1" squares. When candy is firm, lift out of pan; cut into
squares. Store tightly covered.



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