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Chocolate Peanut Butter Fudge Recipe

Scale

Ingredients

  • 1 Candy Thermometer
  • 1 8×8 pan-sprayed with nonstick-I like to line it with Aluminum Foil
  • 3 cups of 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

Instructions

  1. In heavy 3 qt saucepan, mix sugar, cocoa, and cream of tartar.
  2. Add evaporated milk, light corn syrup, and margarine.
  3. On medium-hi heat, cook and stir, scraping down sides of the pan, until mixture boils.
  4. Clip candy thermometer on a pan.
  5. Reduce heat to med.
  6. Continue to cook until thermometer reads 238*.
  7. Stir occasionally.
  8. Remove from heat.
  9. Add vanilla and peanut butter.
  10. Stir well. Fold in nuts. Pour into pan. Cool Thoroughly.
  11. Cut into pieces.