Mix sugar, cocoa & milk in skillet (we use an iron skillet). Mix well. Cook until boiling, stirring constantly. When small amount of mixture can be dropped into a cup of tap water & forms a hard ball, cook 3 minutes more. Remove from heat. Add vanilla, butter & peanut butter. Stir hard until fudge begins thickening & pour into a greased 13x9-inch dish. (Hard ball stage is important. If you cook too long, fudge may get hard before you start to pour it. If you do not cook long enough, fudge may remain soft.) TERESA BOYD From
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|Serving Size: 1 Serving (84g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 20 (6%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 2.2mg||1 %|
|Sodium 21mg||1 %|
|Potassium 35.3mg||1 %|
|Total Carbohydrate 76.5g||22 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 76.3g|
|Protein 0.8g||1 %|
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Calories per serving: 319
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