| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Candy | 36 | Servings | |
INGREDIENTS
| 2 | c | Granulated sugar |
| 2/3 | c | Milk |
| 2 | tb | Light corn syrup |
| 1 | tb | Butter |
| 1 | ts | Vanilla |
| 1/2 | c | Peanut butter |
| 1 | c | Milk chocolate chips |
| 3 | dozen squares |
INSTRUCTIONS
From: rmd1@tntvax.ntrs.com (Reggie Drahnak) 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. 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 REC.FOOD.RECIPES ARCHIVES /CANDY From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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