1 1/2 cups dry roasted peanuts
1 cup white sugar
1/2 cup light corn syrup
1 pinch salt (optional)
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda
- Grease a baking sheet, and set aside.In a glass bowl, combine sugar, corn syrup, and salt. Cook in microve for 2 to 2 1/2 minutes on High (1100 W). Add peanuts, and cook for 2 more minutes. Mixture should be bubbly and peanuts browned.
- Stir in butter and vanilla; cook 1 to 1 1/2 more minutes longer.
- Quickly stir in baking soda, just until mixture is foamy.
- Pour immediately onto greased baking sheet.
- Let cool 15 minutes, or until set. Break into pieces and store in an airtight container.
Note: Each microwave is different and may need more or less time to cook. Check voltage of your microwave's high setting. I cooked mine in 30 second increments to avoid burning the peanut brittle.
Hershey's Cocoa Fudge
2/3 cup Hershey's cocoa
3 cups sugar
1/8 teaspoon salt
1 1/2 cup milk
1/4 cup butter
1 teaspoon vanilla
- Thoroughly combine dry ingredients in a heavy 4 quart saucepan; stir in milk.
- Bring to a bubbly boil on medium heat, stirring constantly. Boil without stirring to 234 (soft ball stage). Bulb of candy thermometer should not rest on botton of saucepan.
- Remove from heat; add butter and vanilla. Do not stir.
- Cool at room temperature to 110.
- Beat until fudge thickens and loses some of its gloss.
- Quickly spread in a lightly buttered 8 or 9 inch square pan. Cool.
