Recipe By : Anita A. Matejka
Serving Size : 64 Preparation Time :0:15
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
Line an 8x8x2" baking pan with foil, extending foil over edges of
pan. Butter the foil; set pan aside. Butter the sides of a heavy 2 qt
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, until thermometer registers 234°F, 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 tb margarine and vanilla, but do not stir. Cool,
without stirring, to 110°F, about 55 minutes. Remove thermometer.
Beat vigorously until 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.
