6 tbsp. cocoa
5 c. granulated sugar
1 tall can evaporated milk
1 pinch cream of tartar
2 tbsp. white Karo syrup
1 stick butter
2 c. peanut butter
1 tsp. vanilla extract

Preparation :
Boil all ingredients except peanut butter and vanilla, for 6
minutes stirring constantly. Let cool for 30 minutes without
stirring. Mix in the peanut butter and vanilla. Pour into a
9 x 13 inch buttered pan.

1 (12-ounce) package peanut butter flavored chips
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup peanut butter
3/4 cup chopped peanuts
1 teaspoon vanilla extract

In heavy saucepan, over low heat, melt chips with Eagle Brand? and peanut butter. Remove from heat; stir in peanuts and vanilla. Spread evenly into waxed paper-lined 8 or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.

3 cups sugar
1/2 teaspoon salt
1 cup milk
1/2 cup butter
3 tablespoons creamy peanut butter
1 teaspoon vanilla extract
1 (8-ounce) package semisweet chocolate squares
1 teaspoon shortening
Garnish: peanut halves

Combine first 4 ingredients in a saucepan; cook over medium heat, stirring constantly, until sugar dissolves. Cover and cook 3 minutes; uncover and cook, without stirring, until candy thermometer registers 236° (soft ball stage). Remove from heat; add peanut butter and vanilla.

Beat at medium speed with an electric mixer until thickened; pour into a buttered 8-inch square pan. Score into 1-inch squares with a knife; cool. Cut into squares.

Microwave chocolate squares and shortening in a 2-cup glass measuring cup at HIGH 1 1/2 minutes or until melted, stirring twice.

Dip fudge squares into chocolate mixture; place on wax paper. Garnish, if desired; let stand until firm.

Yield: Makes 5 dozen

1 (11-ounce) package butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 1/2 cups miniature marshmallows
2/3 cup chunky peanut butter
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped dry-roasted peanuts

Recipe Directions
Cook first 3 ingredients in a small heavy saucepan over medium heat, stirring constantly, 5 to 6 minutes or until smooth; remove from heat. Stir in chunky peanut butter, vanilla extract, and salt until blended; stir in chopped peanuts. Pour into a buttered 9-inch square pan. Chill until firm; cut into squares. Store fudge in refrigerator.

NOTE: For ease, microwave first 3 ingredients in a 2-quart microwave-safe bowl at HIGH 2 to 3 minutes or until melted, stirring twice.

Peanut-Butter Layer:
1/2 cup creamy peanut butter
3 tablespoons butter
1/4 cup light corn syrup
2 tablespoons water
2 teaspoons vanilla
1 box (1 pound) confectioners’ sugar, sifted
1/2 cup instant nonfat powdered milk
Chocolate Layer:
2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
Glaze:
1/2 cup confectioners’ sugar
1 tablespoon butter, melted
2 1/2 teaspoons milk

Recipe Directions
1. Line an 8 x 8 x 2-inch square baking pan with aluminum foil; lightly butter foil.
2. Peanut-Butter Layer: Heat together peanut butter and butter in medium-size saucepan over low heat until melted. Stir in corn syrup, water and vanilla. Remove from heat. Gradually stir in confectioners’ sugar and powdered milk until blended. Knead with hands if necessary. Turn into prepared pan; pat out firmly to evenly cover bottom of pan. Let cool. Then score top with a fork.
3. Chocolate Layer: Heat cream in small saucepan over low heat just until tiny bubbles appear around edge of pan. Remove from heat. Add chocolate; let stand for about 30 seconds. Stir until smooth. Pour chocolate over Peanut-Butter Layer, spreading to cover completely. Refrigerate just until firm, 1 hour.
4. Glaze: Stir together confectioners’ sugar, melted butter and milk in a small bowl. Spread over top of Chocolate Layer. Sprinkle evenly with peanuts, if desired. Refrigerate about 2 hours or until firm enough to cut and gift wrap. You can refrigerate the fudge, wrapped airtight, for up to 2 weeks.

2 cups sugar
2 cups brown sugar
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

Recipe Directions
In a saucepan, stir together the sugars, salt, cocoa powder, milk, and heat until sugar is dissolved. Add the butter and cook to 238 degrees F on a candy thermometer.
Pour out of the pan into a mixing bowl to cool slightly and with a paddle attachment, stir in the peanut butter and vanilla. Continue beating to cool and stiffen the fudge until it starts to lighten and looses its gloss. Pour it into a greased pan and let it cool completely before cutting into 1 1/2-inch squares.