Chocolate / Peanut Butter Fudge

Cooking Instructions

Measure sugar & cornstarch & cocoa & salt & milk into a medium or large saucepan

Spray pam in a glass pie dish (where you will spread the cooked fudge)

Assemble the vanilla & butter & peanut butter for quick access

Fill a glass mug or measuring cup 2/3 full of cold water (to test fudge ~ the soft-ball test)

Cook sugar & cornstarch & cocoa & salt & milk over medium/high heat ~ stirring constantly ~ until mixture boils for approx 5 minutes.

Test fudge ~ drop a few drops of the hot fudge mixture into the cold water in the mug. Try to form the fudge into a squishy soft mass. If you can move it around easily ~ the fudge is done cooking.

Add the vanilla and butter to the hot fudge ~ beat in

Stir in the peanut butter and immediately spread the fudge in the buttered pie plate ~ it may 'set-up' quickly.

After the fudge has set-up but is still warm ~ cut into bite-size pieces.

If fudge is too grainy and hardens too fast ~ it has 'sugared' ~ it is overcooked (but still delicious).

If the fudge does not 'set-up' it is undercooked but you can refirgerate it and still enjoy it.

Hide the fudge and clean everything ~ so you can pig out alone *gobble*