Chocolate-Peanut Butter Fudge
Bonnie Hunter, Pembroke, Maine
Summer '07 Open House at "The Smallest Quilt Shop in Maine"

3 cups sugar
3 Tbsp. cocoa
1/4 tsp. cream of tartar
1 cup evaporated milk
3 Tbsp. light corn syrup
1/2 cup (1 stick) margarine

Butter (or grease with shortening) a 7" x 11" baking pan (for really thick fudge, use an 8" or 9" square pan).

In heavy 3-quart saucepan, mix sugar, cocoa, and cream of tartar.  Add evaporated milk, light corn syrup, and margarine.  On medium-high heat, cook and stir, scraping down sides of pan, until mixture boils.  Clip candy thermometer on pan.  Reduce heat to medium and continue to cook until thermometer reads 238.  Stir occasionally.

Remove from heat and stir in:

1 tsp. vanilla
1 1/2 cups peanut butter

Stir well.  Fold in 2 cups chopped walnuts (optional).

Pour into pan.  Let set on countertop until completely cooled.  Cut into pieces.