Ingredients
Scale
- 3 cups of sugar
- 3 tablespoons cocoa
- ¼ teaspoon cream of tartar
- 1 cup evaporated milk
- 3 tablespoons light corn syrup
- ½ cup margarine
- 1 teaspoon vanilla
- 1 ½ cups peanut butter
- 2 cups chopped walnuts
Instructions
- Butter an 11 x 7-inch baking dish. In 3-quart saucepan cocoa, sugar and cream of tar. Add evaporated milk, corn syrup, and margarine.
- Cook over medium-high heat stirring until mixture boils.
- Clip a candy thermometer onto the pan. Reduce heat to medium.
- Continue to cook stirring until temperature reaches 238 degrees. Remove from heat. Add vanilla and peanut butter. Mix well and fold in nuts.
- Pour mixture into the pan. Allow cooling.