Now one thing to note about fudge, it takes patience and a little bit of time. Don't just stand there waiting for it to boil, it will seem like forever. :) But I promise, it's worth it!
Ingredients: Peanut Butter, Light Corn Syrup, Sugar, Butter, Cocoa, Vanilla, Milk, Peanuts
First thing you want to do is butter the saucepan. This will prevent the sugar from crystalizing.
To your saucepan add 2 1/2 cups sugar...
And 1/4 cup cocoa
Then add 1 cup of milk...
And 1 Tablespoon of corn syrup
Stir together and cook over medium heat until the sugar dissolves.
Add 2 Tablespoons of butter and stir until the butter melt.
Bring this to a boil
Cover and boil for 2 minutes
Uncover and continue to cook, without stirring until it reaches 234 degrees (soft ball stage)
In order to know when it reaches this stage :), you need a candy thermometer. You just clip it on the pan and leave it in. This takes quite a bit of time, so be patient and make sure you don't just turn the burner up so it goes faster, that will just burn you fudge :)
Once you reach the soft ball stage remove from heat and add 1/4 cup plus 2 Tablespoons of butter...
1/2 cup creamy peanut butter...
1 cup chopped peanuts
and 2 teaspoons vanilla
And just let it sit, without stirring, for 10 minutes
Now comes the muscle part, beat with a wooden spoon for 3 minutes.
Steve was so nice and volunteered to do some of the stirring (it gets really thick :))
Line an 8x8 square pan with foil and butter the foil
Pour the fudge into the pan and allow to cool completely
When it's completely cooled remove from the pan...
And cut into squares
I filled Holiday Glad containers with this fudge, white chocolate fudge and then some peanut clusters
I thought they turned out cute
And the containers were awesome because then I could just slap the cover on and not have to deal with plastic wrap or ribbons and bows :) They were all ready to go!
Chocolate Peanut Butter Fudge
2 1/2 cups sugar
1/4 cup cocoa
1 cup milk
1 TBS light corn syrup
1/2 cup butter, divided
1 cup chopped peanuts
1/2 cup creamy peanut butter
2 tsp vanilla
Butter the sides and bottom of a saucepan. Add to the saucepan the sugar and cocoa, stir until all combined. Stir in the milk and corn syrup. Cook over medium heat, stirring constantly, until the sugar dissolves. Add 2 TBS butter. Stir until the butter melts. Bring to a boil. Cover and boil for 2 minutes. Uncover, put in a candy thermometer and continue to cook, without stirring, until it reaches the soft boil stage (234 degrees). Remove from heat and without stirring add remaining 1/4 cup plus 2 TBS butter, peanuts, peanut butter, and vanilla. Cool for 10 minutes. Beat with a wooden spoon for 3 minutes. Pour into an 8x8 inch square pan lined with foil and buttered. Cool. Cut into squares.