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2 c Granulated sugar
1/2 c Skim milk
1/3 c Peanut butter
2 tb Corn syrup
2 tb Margarine; at room
-temperature
1 ts Vanilla
1/2 c Peanuts
Date: Sat, 23 Mar 1996 18:57:57 -0500
From: beck4@pipeline.com (Eileen & Bob Holze)
Recipe By: Anita A. Matejka
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.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the
Yields
64 Servings
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