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1995-09-27
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Newsgroups: rec.food.recipes
From: rmd1@tntvax.ntrs.com (Reggie Drahnak)
Subject: Peanut Butter Fudge
Message-ID: <1994Jan15.073228.1@tntvax>
Organization: Northern Trust Company
References: <2h4vn7INNjjj@dns1.NMSU.Edu>
Date: 15 Jan 94 07:32:28 -0600
Source:HERSHEY'S 1934 COOKBOOK
You can leave out the chocolate chips in this if you want.
CHOCOLATE CHIP-PEANUT BUTTER FUDGE
2 c. granulated sugar
2/3 c. milk
2 tbsp. light corn syrup
1 tbsp. butter
1 tsp. vanilla
1/2 c. peanut butter
1 c. milk chocolate chips
Combine sugar, milk and corn syrup in a heavy saucepan (3 quart); bring to a
boil, stirring constantly, until mixture boils. Continue boiling without
stirring to the soft-ball stage (234 F). Remove from heat. Add butter,
without stirring, and cool to lukewarm (110 F).
Add vanilla and peanut butter; beat until mixture begins to thicken and lose
its gloss. (Watch carefully, this fudge has a short beating time.) QUICKLY
add chocolate pieces, and turn into buttered 8x8x2-inch pan. While warm, mark
into squares. Cool until firm, then cut as marked.
Yield: about 3 dozen squares
Enjoy!