Peanut Butter Fudge
|Sugar||4 Cup (64 tbs)|
|Unsweetened cocoa powder||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Vanilla extract||2 Teaspoon|
|Peanut butter||3⁄4 Cup (12 tbs)|
Butter an 11" x 7-1/2" pan; set aside.
In a 3-quart saucepan, combine sugar, salt and cocoa.
Add milk; stir until blended.
Cook over medium-low heat, stirring occasionally, until sugar just dissolves.
Add butter or margarine.
Continue cooking without stirring until mixture reaches soft-ball stage or 238°F (114°C) on a candy thermometer.
Remove from heat.
Cool at room temperature without stirring until bottom of pan is warm, about 120°F (48°C).
Add vanilla and peanut butter.
Beat until candy loses its gloss and begins to thicken.
Pour into prepared pan.
Cool until firm.
Cut into squares.