Peanut Fudge
Yield
4 servingsPrep
15 minCook
10 minReady
120 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
milk
|
|
| 2 | tablespoons |
light corn syrup
|
|
| 2 | cups |
sugar
|
|
| 2 | ounces |
unsweetened chocolate
cut up |
|
| 2 | tablespoons |
butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
peanuts
salted, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
milk
|
|
| 3E+1 | ml |
light corn syrup
|
|
| 473 | ml |
sugar
|
|
| 57.8 | ml/g |
unsweetened chocolate
cut up |
|
| 3E+1 | ml |
butter
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
peanuts
salted, chopped |
|
Directions
Combine the milk, corn syrup, sugar and chocolate in a heavy 2-quart saucepan.
Cook over medium heat, stirring constantly, until the sugar is dissolved.
Continue cooking over medium heat until the candy reaches the soft ball stage (236 degrees F) on the candy thermometer.
Stir occasionally to prevent sticking.
Remove from the heat and add the butter.
Cool to 110 degrees F without stirring, then add the vanilla.
Beat until the fudge begins to lose its shine.
Stir in the peanuts and quickly pour into a greased 8-inch square baking pan.
Cut into squares when candy is completely cooled.
Makes 1½ pounds.
