Combine sugar, water, milk, corn syrup, salt and peanuts in a 2-quart, microwave safe glass (Pyrex) measuring cup or similar glass/corningware cooking dish. Cook on high for 4 min.; stir. Return to microwave and cook 7-9 minutes more until it reaches soft ball stage (234 degrees using a candy thermometer) is reached. If you prefer, use the cold water method to test for soft ball.
Remove from microwave and stir in butter, vanilla and red food coloring. Beat with a wooden spoon as the mixture cools until the color turns creamy and it begins to thicken up (if you beat too long it will be too stiff to work with). Working quicdkly, drop by tablespoon onto greased cookie sheet. Mixture is very hot! It helps to use two spoons - one for scooping, and one to scrape off the spoonful onto the cookie sheet.
Makes approx. 20 two-inch peanut patties.
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 37 (34%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||6 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 3.8mg||1 %|
|Sodium 12.7mg||0 %|
|Potassium 40.2mg||1 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 17.1g|
|Protein 1.4g||2 %|
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Calories per serving: 109
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