Peanut Butter Fudge
1 1/4 cups milk
1/4 cup light corn syrup
1/4 cup butter
Pinch of baking soda
3 cups granulated sugar
1 cup lightly packed brown sugar
3/4 cup creamy or chunky peanut butter
1 tsp vanilla
1 cup coarsely chopped peanuts, if desired
Set aside a 9 x 13-inch ungreased baking pan. Cover a baking sheet with waxed
paper; set aside.
In a heavy 4-quart saucepan, combine milk, corn syrup,
butter, baking soda and sugars. Place over med-high heat and stir occasionally
with a wooden spoon until mixture comes to a boil. If sugar crystals are
present, wash down sides of pan with a wet pastry brush.
Clip on candy thermometer. Stirring constantly, cook to 234°
F. or soft-ball stage. Pour without scraping into baking pan. Cool until bottom
of pan feels warm but not hot.
Using a wooden spoon, stir in peanut butter, vanilla and
nuts. Continue stirring until mixture becomes creamy and begins to lose its
Scrape fudge onto the sheet of waxed paper and spread 1 inch
thick. When firm, cut into 1-inch squares. Store in refrigerator.
Makes about 75 pieces.