Peanut Butter Cocoa Fudge
2 cups granulated sugar
2 cups light brown sugar, packed
1 teaspoon salt
1/2 cup cocoa powder
1 1/3 cups milk
1/4 cup butter
3/4 cup peanut butter
2 teaspoons vanilla extract
Line an 8" x 8" square baking pan with aluminum foil, extending foil at least 2" over ends of pan. Lightly butter foil. Set aside.
In a heavy-duty saucepan, stir together the sugars, salt, cocoa powder, milk. Heat until sugar is dissolved. Cover with a lid briefly to get any sugar crystals off the sides of the pan. Add the butter and cook to the soft ball stage or 234°F to 240°F on a candy thermometer.
Pour out of the pan into a mixing bowl to cool slightly and, with a paddle attachment (or use a heavy wooden spoon), stir in the peanut butter and vanilla. Continue beating to cool and stiffen the fudge until it starts to lighten and loses its gloss. Quickly spread the fudge into the prepared pan.
Cool completely. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.
For best results, test the accuracy of the candy thermometer prior to making fudge.
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