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