Never Fail Creamy Peanut Butter Fudge

This Fudge has really never failed me! I have used this recipe I found in Plantation Country Cookbook since the early 80's. I altered Karen Hammer's recipe just slightly... of course I did!!! It is JUST who I am! Anyway, it works perfectly.

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
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• 4 Tablespoons of good cocoa powder
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• 1/2 Cup of Water
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• 1/2 Cup of Evaporated Milk
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• 1/4 Cup of White Karo
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• 1/2 Stick of Butter ( ok you can use Margarine!)
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• 1 teaspoon of Vanilla Extract
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• 3/4 Cup of Peanut Butter

DIRECTIONS:

• In a HEAVY Clad pot mix sugar and cocoa stirring until the sugar and cocoa are combined nicely.
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• Add the water and milk.
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• Stir this until everything is moist.
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• Add the syrup and stir it into the cocoa mixture.
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• NOW PUT THIS ON THE STOVE - medium heat
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• Cook until the soft ball stage.
  

  Soft-Ball Stage 235° F–240° F sugar concentration: 85%

At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.

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.
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• Add butter and vanilla.
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• 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...!)
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• Add the peanut butter and work FAST- stir, stir, and stir - - just short of it getting stiff.
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• Pour it into a buttered platter.
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• When cool cut into squares.
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YUM !!!!