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USDA Chocolate Peanut Butter Fudge

Makes 1 and 1/2 pounds

Butter an 8" square pan.

In a large saucepan, combine 2 cups sugar, 1/4 cup light corn syrup, 1/3 cup half and half, 1/3 cup water ( or 2/3 cup skim milk and 1 Tblspn butter), and 1/8 tspn salt. Stir over medium heat until sugar dissolves and mixture boils.

Cook, without stirring, to 238F (soft ball). Remove from heat; stir in 2 - 1 oz. squares of unsweetened chocolate, broken, until melted. Then 3/4 cup smooth peanut butter and 1 tspn vanilla.

Immediately spread in buttered pan. Cut while warm and cool thoroughly. Store in single layers between sheets of waxed paper in an airtight container.