Thursday, January 09, 2014

#3007 - Bittersweet Peanut Butter Fudge

(by Shirley McNevich)

4 cups white sugar
1 tsp. cider vinegar
2 TBSP Kayro clear corn syrup
2 squares Baker's bittersweet baking chocolate
1 cup Carnation evaporated milk (NOT condensed)
2 cups Jif peanut butter
1 - 7oz. jar Fluff marshmallow creme

Line a 9 x 13 cake pan with foil. In a heavy saucepan add white sugar, cider vinegar, corn syrup, baking chocolate and Carnation milk--put saucepan over medium low heat. Cook/stir to a rolling boil. Once you have a rolling boil, cook/stir for 3 minutes. Remove from heat--add peanut butter and Fluff--stir well until smooth and creamy. Pour mixture into the foil-lined cake pan. Cool to room temperature, then refrigerate until hard. Dump the fudge on to a cutting board, peel off the foil, and cut fudge into squares.

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