Chocolate Peanut Butter Fudge Recipe

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Chocolate Peanut Butter Fudge
Chocolate and Peanut butter always seem to go great together. This Chocolate Peanut Butter Fudge Recipe is no exception. Just scrumptious. Follow the recipe to the letter. It is very quick and simple to prepare. There is a good chance you will already have everything on hand. I am sure you could leave out the nuts if you wish to.
1 Candy Thermometer
1 8×8 pan-sprayed with nonstick-I like to line it with Aluminum Foil

3 cups sugar

3 tablespoons cocoa

1/4 teaspoon cream of tartar

1 cup evaporated milk

3 tablespoons light corn syrup

1/2 cup margarine

1 teaspoon vanilla

1 1/2 cups peanut butter

1 cups chopped walnuts

 

 aluminum foil and pan Chocolate Peanut Butter Fudge

Directions

1. In heavy 3 qt saucepan, mix sugar, cocoa, and cream of tartar.

Add evaporated milk, light corn syrup, and margarine.

2. On medium hi heat, cook and stir, scraping down sides of pan, until mixture boils.

3. Clip candy thermometer on pan.

4. Reduce heat to med.

5. Continue to cook until thermometer reads 238*.

6. Stir occasionally.

7. Remove from heat.

8. Add vanilla and peanut butter.

9. Stir well. Fold in nuts. Pour into pan. Cool Thoroughly.

Cut into pieces.

Enjoy

Chocolate Peanut Butter Fudge

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Comments

  1. Natalie says:

    This looks so delicious! This is the kind of fudge I love, it is so soft. I eat so much homemade fudge around Christmas, but I wouldn’t mind some more!

  2. Robin says:

    I am very excited to have found your recipe. The pics of your fudge looks just like the fudge that a co-worker would bring in and it was delicious. However he guards his recipe with his life and won’t give it to me. So I thought I would make your recipe and put the fudge in my holiday care packages. I have a question though. This is the first time I ever attempted fudge/candy making and I think I did something wrong. When I added the peanut butter and stirred my fudge turned sort of solid. It was no longer liquid. I worked as fast as possible so it wouldn’t cool and my pb was room temperature. I had to sort of mold the fudge into my dish. So, what happened? Should the pb have been heated prior to adding it to the chocolate mixture? I certainly couldn’t pour it and it doesn’t look like the pic above. It might be okay (it’s in the fridge cooling now) but it should have been pourable. Any help would be greatly appreciated.

  3. admin says:

    My guess would be you slightly over cooked. You might need to calibrate your candy thermometer

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