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
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
3 dozen squares
REC.FOOD.RECIPES ARCHIVES
/CANDY
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
36 Servings