Peanut Butter Chip Fudge
|Granulated sugar||2 Cup (32 tbs)|
|Light brown sugar||1 Cup (16 tbs), lightly packed|
|Milk chocolate pieces||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Light corn syrup||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Peanut butter pieces||1 Cup (16 tbs) (1 Small Package)|
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.