Peanut Butter Chip Fudge Recipe
Summary
Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelMedium
Interest GroupParty
Ingredients
| Granulated Sugar | 2 Cup (16 tbs) | |
| Light brown sugar | 1 Cup (16 tbs), lightly packed | |
| Milk | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| 2 tablespoons light com syrup | ||
| Butter/Margarine | 2 Tablespoon | |
| Vanilla extract | 1 Teaspoon | |
| Peanut butter | 1 Small | |
Directions
Lightly butter an 8-inch square pan; set aside.
In a 3-quart pan, combine granulated and brown sugars, chocolate pieces, milk and corn syrup.
Bring to a boil, stirring until sugar dissolves.
Cook over medium heat without stirring until mixture reaches the soft-ball stage, 236°F (113°C) on a candy thermometer.
Remove from heat and add butter or margarine.
Let cool without stirring until bottom of pan feels warm, about 120°F (48°C).
Add vanilla; beat until candy thickens and begins to lose its gloss.
Quickly stir in peanut butter pieces.
Pour into prepared pan.
Cool until firm.
Cut into squares.
In a 3-quart pan, combine granulated and brown sugars, chocolate pieces, milk and corn syrup.
Bring to a boil, stirring until sugar dissolves.
Cook over medium heat without stirring until mixture reaches the soft-ball stage, 236°F (113°C) on a candy thermometer.
Remove from heat and add butter or margarine.
Let cool without stirring until bottom of pan feels warm, about 120°F (48°C).
Add vanilla; beat until candy thickens and begins to lose its gloss.
Quickly stir in peanut butter pieces.
Pour into prepared pan.
Cool until firm.
Cut into squares.
Chef
