Peanut Fudge

Combine the milk, corn syrup, sugar and chocolate in a heavy 2-quart saucepan. Cook over medium heat, stirring constantly, until the sugar is dissolved. Continue cooking over medium heat until the candy reaches the soft ball stage (236 degrees F) on the candy thermometer. Stir occasionally to prevent sticking. Remove from the heat and add the butter. Cool to 110 degrees F without stirring, then add the vanilla. Beat until the fudge begins to lose its shine. Stir in the peanuts and quickly pour into a greased 8-inch square baking pan. Cut into squares when candy is completely cooled. Makes 1 1/2 pounds Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008