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.