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Permalink Chocolate Peanut-butter Fudge

Ingredients:

2 cups white sugar
1 tablespoon cocoa
dash salt
1 cup milk

1 teaspoon vanilla
Heaping tablespoon of peanut butter
Half stick butter

What to do, what to do:

  1. Mix first four ingredients together and bring to a hard boil. Then turn
    heat down to simmer and let it just barely bubble for about a half hour.
    Stir it a lot, and scrape the sides when you do.
  2. After a half hour, start testing it at two or three minute intervals. Test
    it by dropping a drop in a cup of cold water. When the drop stays a solid
    round ball all the way down to the bottom of the cup, it's ready. (This is
    called a medium hard-ball stage. )
    Or, you can cheat and use a candy thermometer. Softie.
  3. Remove from heat and dump in the vanilla, butter, and peanut butter. Start
    beating it with a wisk or large spoon as hard as you can, until it loses its
    sheen; this will take about fifteen minutes.
  4. Dump into buttered plate and let it set up.

Any kind of boiled candy actually does better in the winter. Humidity will
prevent it from getting hard. This is why pioneers made taffy and fudge,
etc, on winter evenings. But if your kitchen is air-conditioned, fudge will
do fine in any season. If your kitchen is really chilly, it won't need to
cook quite as long or be stirred quite as long.

This fudge is the best. It'll wear out your arms but it's worth it.
Besides, you work off the calories by the effort it takes to get it ready to
eat.

I used to make this fudge when I was so young that I had to stand on a
kitchen chair to reach the stove. Can you imagine letting a little kid do
that nowadays? Because this stuff is BOILING.

By the way, if you leave out the cocoa, you'll have peanut butter fudge.
And if you leave out the peanut butter, you'll have chocolate fudge. And
they're all really good.

- From Daisy

Posted by Jennifer on June 5, 2003



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