| 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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