I guess because the weather has turned chilly up here in Tennessee I started thinking about all the over-indulgent foods we eat during this time of year.
INGREDIENTS:
- 2 CUPS of Sugar
- 4 Tablespoons of good cocoa powder
- 1/2 Cup of Water
- 1/2 Cup of Evaporated Milk
- 1/4 Cup of White Karo
- 1/2 Stick of Butter ( ok you can use Margarine!)
- 1 teaspoon of Vanilla Extract
- 3/4 Cup of Peanut Butter
- In a HEAVY Clad pot mix sugar and cocoa stirring until the sugar and cocoa are combined nicely.
- Add the water and milk.
- Stir this until everything is moist.
- Add the syrup and stir it into the cocoa mixture.
- NOW PUT THIS ON THE STOVE - medium heat
- Cook until the soft ball stage.
Soft-Ball Stage
235° F–240° F
sugar concentration: 85%
Fudge, pralines, and fondant are made by cooking ingredients to the soft-ball stage.
I found this on the Accidental Cook - Science of Cooking
- Once soft ball stage has been reached remove it from the heat.
- Add butter and vanilla.
- Beat it - this adds air into the mixture and helps it cool - I can never wait until it loses its gloss - so I usually go ahead and add the peanut butter! (That is also who I am...!)
- Add the peanut butter and work FAST- stir, stir, and stir - - just short of it getting stiff.
- Pour it into a buttered platter.
- When cool cut into squares.
YUM !!!!
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