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2 1/2 cups sugar
1/4 cup cocoa
1 cup milk
1 tablespoon light corn syrup
1/2 cup butter or margarine, divided
1 cup chopped pecans
1/2 cup peanut butter
2 teaspoons vanilla

Combine first 4 ingredients in a Dutch oven; cook over medium
heat, stirring constantly, until sugar dissolves. Add 2
tablespoons butter and stir until melted. Cover and boil mixture 3
minutes. Remove cover, and continue to cook without stirring,
until mixture reaches soft ball stage (234 degrees). Remove from heat,
and without stirring, add remaining butter, pecans, peanut butter,
and vanilla. Cool 10 minutes. Beat mixture until well blended,
and pour immediately into a buttered 9-inch square pan. Cool and
cut fudge into 1 1/2- inch squares.

Yield: 3 dozen.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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