Combine the sugar, milk and corn syrup in a heavy 3-quart saucepan and bring to a boil, stirring constantly, until the mixture boils. Continue boiling without stirring to the soft-ball stage (243°F on the candy thermometer). Remove from the heat. Add the butter without stirring and cool to lukewarm, 110°F. Add the vanilla and peanut butter then beat until the mixture begins to thicken and lose its gloss. (Watch carefully as this fudge has a short beating time.) Quickly add the chocolate pieces and turn into a 8x8x2-inch pan. While warm, mark into squares. Cool until firm then cut as marked.
Instructions
Combine the sugar, milk and corn syrup in a heavy 3-quart saucepan and bring to a boil, stirring constantly, until the mixture boils. Continue boiling without stirring to the soft-ball stage (243°F on the candy thermometer). Remove from the heat. Add the butter without stirring and cool to lukewarm, 110°F. Add the vanilla and peanut butter then beat until the mixture begins to thicken and lose its gloss. (Watch carefully as this fudge has a short beating time.) Quickly add the chocolate pieces and turn into a 8x8x2-inch pan. While warm, mark into squares. Cool until firm then cut as marked.
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