ONLINE EXTRA: Peanut Butter Fudge

Lilah’s Peanut Butter Fudge

3 cups white sugar

2 1-ounce squares unsweetened squares chocolate

¼ cup Karo syrup

¾ cup milk

1 teaspoon vanilla

¾ cup peanut butter

Mix the sugar, chocolate, Karo syrup and milk in a heavy saucepan. Bring to a boil and stop the cooking at the soft-ball stage (236 degrees).

Take pan off burner and add vanilla and peanut butter, beating until mixture thickens. (Fudge should be nice and creamy.) Place on buttered platter and let sit until firm. Cut and serve.

Peanut Butter Fudge

2 cups granulated sugar

1 cup brown sugar

1 cup milk

1¼ pounds peanut butter

1½ teaspoons butter

1 teaspoon vanilla

In a heavy sauce pan, bring the granulated sugar, brown sugar and milk to a boil. Cook as high as possible for 4 minutes, stirring occasionally and watching so that it does not boil over. Remove from heat and add the peanut butter, butter and vanilla. Stir to combine and mix until fudge begins to thicken. Turn mixture into a buttered 8-by-8-inch pan; use a spatula to smooth the top. Score with a sharp knife into 1-inch squares. Cool. When completely cool, cut all the way through into squares. Can be stored for two weeks in a tightly covered container with foil or wax paper between layers.

Yield: 30 1-inch squares

Approximate nutritional analysis per square: 193 calories, 10 grams fat (2 grams saturated), 24 grams carbohydrates, 5 grams protein, 1 gram fiber, 1 milligram cholesterol, 92 milligrams sodium.

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