Title: Peanut Fudge
Categories: Candy
Yield: 4 Servings
| 2/3 | c | Milk |
| 2 | tb | Light Corn Syrup |
| 2 | c | Sugar |
| 2 | oz | Baking Chocolate; Cut Up |
| 2 | tb | Butter Or Regular Margarine |
| 1 | ts | Vanilla |
| 1 | c | Peanuts; Salted, Chopped |
Combine the milk, corn syrup, sugar and chocolate in a heavy 2-quart
saucepan. Cook over medium heat, stirring constantly, until the sugar is
dissolved. Continue cooking over medium heat until the candy reaches the
soft ball stage (236 degrees F) on the candy thermometer. Stir
occasionally to prevent sticking. Remove from the heat and add the butter.
Cool to 110 degrees F without stirring, then add the vanilla. Beat until
the fudge begins to lose its shine. Stir in the peanuts and quickly pour
into a greased 8-inch square baking pan. Cut into squares when candy is
completely cooled. Makes 1 1/2 pounds