Chocolate Peanut Butter Fudge

By á-73437

Ingredients

• 3 c sugar
• 2/3 c cocoa
• 1/8 tsp salt
• 1 1/2 c milk
• 1/4 c (1/2 stick) butter or margarine
• 1 tsp vanilla

Preparation

Step 1

Line 8 or 9 inch square pan with foil; butter foil. In heavy 4 quart saucepan, stir together sugar, cocoa and salt; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, to 234 or until syrup, when dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb or candy thermometer should not rest on bottom of saucepan). Remove from heat. Add butter and vanilla; DO NOT STIR. Cool at room temperature to 110 (lukewarm). Beat with wooden spoon until fudge thickens and loses some of its gloss. Spread quickly into prepared pan; cool. Cut into squares.

**Add good scoop of both peanut butter and marshmallow.