Chocolate Peanut Butter Fudge
1 cup sweetened condensed milk
1/2 cup water
3 ounces unsweetened baking chocolate
3 cups granulated sugar
1/8 teaspoon salt
1/2 cup roasted peanuts
5 tablespoons creamy peanut butter
1 teaspoon vanilla extract
Line a 9" x 9" square baking pan with aluminum foil, extending foil at least 2" over edges of pan.
In a deep saucepan, combine condensed milk, water and baking chocolate over medium heat. Stir until chocolate has melted. Stir in sugar and salt. Over moderate heat, bring to the soft ball stage* or 234°F to 240°F on a candy thermometer, stirring frequently. Remove from heat. Mix in peanuts and peanut butter, stirring just enough to incorporate. Cool to 150°F on a candy thermometer. Add vanilla and beat until no longer shiny. Pour into prepared pan.
Refrigerate until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into 1" squares.
For best results, test the accuracy of the candy thermometer prior to making fudge.
*To Test for Soft Ball Stage: A small amount of syrup dropped into chilled water forms a ball, but flattens when removed from the water (234°F to 240°F).
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