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) margarineButter (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 butterStir well. Fold in 2 cups chopped walnuts (optional).
Pour into pan. Let set on countertop until completely cooled. Cut into pieces.