Restaurant Recipes

Chalkboard Chocolate-Peanut Butter Fudge

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  • 2 1/2 cups granulated sugar
  • 1/3 cup cocoa
  • 1 cup milk
  • 1 tablespoon corn syrup
  • 1/2 cup butter, divided
  • 1 cup chopped peanuts (unsalted)
  • 1/2 cup peanut butter
  • 2 teaspoons vanilla extract


  1. Combine sugar, cocoa, milk and corn syrup in a heavy pot and cook over medium heat until sugar dissolves.
  2. Add 2 tablespoons butter and stir until melted. Cover and boil for 3 minutes.
  3. Remove and continue to cook until mixture reaches 235 degrees F (soft ball stage), brushing sides of pot to make sure no crystals form.
  4. Remove from heat and add remaining butter, peanuts, peanut butter and vanilla extract, but do not stir.
  5. Let cool for 10 minutes.
  6. Beat until well mixed and pour into buttered 9 inch square pan. Chill thoroughly and cut into 1/2 inch squares.


James Ellison, The Chalkboard, Tulsa, Oklahoma

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