Chunky Peanut Butter Fudge

By luvmybuttonsnbows

To cool the cooked syrup quickly, set in pan of cold water. Use a candy thermometer if possible for best results. If candy suddenly "fudges" before you can spread it, pick it up in your hands and knead it smooth. Spread in pan or form into a roll, dip into melted semi-sweet chocolate, then in finely chopped nuts. For super-smooth fudge, ripen candy overnight in an airtight container.

Ingredients

• 1 c. each granulated sugar and light brown sugar, packed
• 1/2 c. milk
• 1/4 c. strong coffee
• 2 tbsp. light corn syrup
• 1/4 c. crunchy peanut butter
• 1 tsp. vanilla

Preparation

Step 1

Put both sugars, milk, coffee and corn syrup into large heavy saucepan. Bring to a boil, stirring until sugars are dissolved. Reduce heat. Simmer, uncovered, without stirring, until temperature reaches 238° or a soft ball forms in cold water. Remove from heat. Add peanut butter and vanilla. Do not mix. When mixture is lukewarm, beat until thick and creamy. Quickly pour into greased 7-by-7-inch pan or 7-or 8-inch round pan, spreading quickly with spatula. When fudge is firm, mark with sharp knife and cut into squares or remove from pan and break into irregular pieces.