Free Recipe Peanut Butter Fudge #07
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Peanut Butter Fudge #07 Recipe
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
Peanut Butter Fudge #07 Preparation
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 MasterCook recipe list.
Cooking Temperature:
Recipe Serves: 64
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